As the name suggests pudina paratha is a paratha, i.e. shallow fried Indian flatbread. The paratha has crisp and prominent layers which makes it an absolute delight.
- 2 cup wheat flour / atta
- ¼ tsp turmeric / haldi
- ½ tsp kashmiri red chilli powder / lal mirch powder
- 1 tsp cumin / jeera
- ¼ tsp coriander powder
- ¼ tsp garam masala
- 1 tsp ginger paste
- ½ tsp chaat masala
- ¼ tsp pepper, crushed
- 2 tsp oil
- ½ tsp salt
- ½ cup pudina / mint, finely chopped
- water to knead dough
- oil for roasting
Firstly, prepare the dough and then mix all of the ingredients listed above.
Pinch a large sized ball dough, roll it, then flatten it and dust with some wheat flour.
Furthermore, roll it into a thin circle as of chapathi. Note: roll it as thin as possible.
Grease the chapathi with oil and sprinkle wheat flour over it (this helps to get flaky layers).
Now start creating pleats by folding it with the help of your fingers.
Stretch the pleated dough as much as possible and roll the pleated dough like a Swiss roll.
Furthermore, secure the end by pressing gently.
Take the rolled ball and dust with some wheat flour, then start rolling to a thin circle.
Note: do not roll too thin as you won’t be able to enjoy the layers.
Take hot chapathi tawa and place into the rolled paratha.
After 1 minute, flip it over and cook the other side.
Once the golden brown spots start appearing on both sides, grease it with oil, then flip and roast on both sides.
Crush the paratha to form layers.
Finally, serve pudina paratha immediately (also matar) else choose any curry of your choice.