Sunday, December 28, 2014

Mint paratha


Mint leaves: a cup
Whole wheat flour: 2 cups
Water to knead the flour
Green chilli (finely chopped): 1
Ginger (grated): 1 inch
Butter for frying
Salt to taste
Red chilli powder
Coriander powder
Cumin powder
Carom seeds
Mango powder
Garam masala
(All spices to be added according to taste, any spice can be added or subtracted)

  1. Wash and chop the mint leaves very finely. Add these leaves to the flour. Add the green chilli and ginger. Mix well with the flour.
  2. Add all the dry spices according to taste and mix well with the flour. 
  3. Adding water slowly, knead the flour into a firm dough. The dough must not be watery else it cannot be used to make parathas.
  4. Pinch out small balls from the dough and roll carefully using a little dusting from the dried wheat flour.
  5. Heat the griddle/tawa on highest temperature and carefully put the rolled out paratha on the tawa.
  6. Turn after 20 seconds. Let cook completely from both sides. Ideally it is cooked evenly,just past the stage of not remaining uncooked, but we prefer a little bit burnt flavour in the same, adds to the taste (just as you could see in the pictures). This comes with experience, you might not want to burn it much, as it will spoil the entire taste. So cook it just until past the uncooked stage. 
  7. Now fry both sides with butter and take out on a plate. Add a dollop of butter and serve hot with any pickle or coriander-mint chutney.

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