Pudina Paratha

For this week's blogging marathon, I am going with the theme 'One menu card - 3 different courses' and I picked Puranmal menu card from the given choices. I am going with 'Pudina Parathas' on Day 1.

These parathas can impress anyone with their looks alone. The flecks of emerald 'mint' and the prominent layers are absolutely appealing. These are made 'lachha paratha' style, resulting in flaky, flavorful parathas. They make a great meal with minimal efforts since they don't need any side dishes as such. We enjoyed them with just plain yogurt and a pickle. 

Ingredients: (Yields 5 parathas)

1 cup atta / wheat flour + extra for dusting

Salt to taste

1 cup tightly packed mint/pudina leaves or 1/2 cup packed mint leaves + about 1 tbsp. mint powder

1/2 tsp chaat masala

2 tbsp. butter

Oil to make parathas

Method:

* Wash and finely chop about 1/2 cup of pudina leaves. 

* Combine flour, salt and chopped pudina leaves in a mixing bowl. Add sufficient water to make a firm, pliable dough. Cover and let the dough rest for about an hour or so.

* In the mean while, wash and pat dry the remaining 1/2 cup mint leaves. Toast them on low flame until they turn crispy. Cool and grind them fine. Ignore this step if using mint powder.

* Mix mint powder and chaat masala in a bowl and keep aside.

* Divide the dough into 5 portions and roll them into balls. Work with one dough ball each time and keep the rest covered.

* Roll one ball into thin circle of about 6 inches, dusting with flour if necessary. Smear with butter and sprinkle some chaat masala - mint powder mixture all over it.

* Now comes the pleating part. Start from the upper end of the disc. Fold the disc into pleats using your hands, as shown below.

* Just pinch at the edges after folding the disc like a fan, if it is not done so already while pleating .

* Then twist the pleated disc into a tight roll.

* Again roll it into a thin circle of about 6 inches diameter. Dust it with flour if necessary.

* Heat a tawa / shallow frying pan. Fry one roti at a time on medium heat. Place the rolled disc onto the hot griddle. Toast for about a minute. Small bubbles start to appear on the surface. Then flip it to the other side using a spatula. Add 1/2 tsp oil around the edges and spread around 1/4 tsp oil on the surface. Toast the other side too. Keep moving around and pressing the roti a little with the spatula for uniform toasting including the edges. Flip the roti one more time if required. Properly toasted roti / parathas have small brown spots all over it. Remove the roti and keep it covered. Repeat the steps with the remaining dough balls.

* Serve them with a spicy curry or some pickle and yogurt.

Check what other marathoners are cooking during this marathon.

Comments