RESTOURANT STYLE PUDINA PARATHA
RECIPE TYPE: main
CUISINE: north indian
PREP TIME: 35 mins
COOK TIME: 30 mins
TOTAL TIME: 1 hour 5 mins
pudina paratha – restaurant style recipe of whole wheat flat bread flavored with mint and spices.
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
for kneading dough:
- ½ cup tightly packed fresh mint leaves or 17 to 18 grams fresh mint leaves/pudina patta
- 2 cups whole wheat flour/atta, 240 grams
- 2 tsp oil or ghee or butter
- ½ to 1 tsp salt or add as per taste
- ⅔ cup water or add as required
- ½ cup tightly packed fresh mint leaves or 17 to 18 grams fresh mint leaves or 1 tbsp dry mint leaves
- 1 tsp cumin seeds/jeera
- ½ tsp fennel seeds/saunf
- 1 dry red chili, broken and seeds removed (optional)
- 1 tbsp chaat masala
- oil or ghee as required
- begin with rinsing the mint leaves and keeping them aside. we will use 1 cup tightly packed fresh mint leaves of which half is added to the dough and the other half is added to the spice mix.
- then start with the dough preparation – in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2 tsp oil or ghee or butter and ½ to 1 tsp salt or add as per taste.
- mix very well.
- then add ½ cup tightly packed fresh mint leaves (finely chopped). again mix very well.
- now add water in parts. initially you can add ⅓ to ½ cup water.
- mix and begin to knead the dough.
- add more water as required and knead to a smooth dough. overall i used ⅔ cup of water to knead the dough. depending on the quality of flour, you may need to add more or less water.
- cover the dough and keep aside for 30 minutes.
preparing the spice mix:
- in a pan, add ½ cup tightly packed fresh mint leaves.
- on a low flame or sim with frequent stirs, roast the mint leaves. some mint leaves will darken, but continue to roast them till they turn crisp.
- once the leaves are roasted and dried, then remove and keep aside.
- in the same pan, add cumin seeds, fennel seeds and roast for half a minute on a low flame.
- next add 1 dry red chili, broken and seeds removed. red chili is optional, but i do add for the bit of heat it provides in the parathas.
- roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder or a spice grinder.
- when the cumin and fennel seeds become warm or cool down, add the dried mint leaves.
- grind to a semi fine mix or a fine powder.
- remove in a plate. also add 1 tbsp chaat masala.
- mix both the spice blends very well. keep aside.
- after 30 minutes, make medium sized balls of the dough.
- take the dough ball on the rolling board and sprinkle some flour on both sides.
- roll the ball to a large thin chapati of about 9 to 10 inches.
- spread or brush some oil all over. sprinkle some flour evenly.
- now sprinkle the spice mixture that we had prepared.
- begin to fold from the edges like a fan with pleats.
- fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.
- prepare the pleated roll balls like these and keep aside covered to rest for 12 to 15 minutes.
- now take one pleated ball and dust some flour on both sides.
- roll to a paratha of about 5 to 6 inches.
- place the paratha on a hot tawa.
- when you see the paratha puffing up at some places and is ¼th cooked then flip.
- spread some oil or ghee on this side.
- flip again and spread some oil or ghee on this side too.
- flip a couple of times to get even roasting and cooking of the parathas.
- press the edges with a spatula so that they are cooked well.
- you can make these parathas more crisp by cooking for some more time.
- remove and place the pudina paratha on a plate or tray. crush them between your palms taking care of the heat, so that the layers separate.
- the pudina paratha is ready to be served now. make all pudina parathas this way. if you are unable to serve them immediately, then stack them in a casserole or a roti basket and serve them once you have made all the parathas. do not that these parathas have to be served hot or warm.
- sprinkle the spice mix on top and serve pudina paratha plain with some mango pickle or curd or with a dal fry or a veg curry or gravy.