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We make parathas everday for our meals
if they are made in different flavours and in different ways then the parathas become very tasty.
Today we will prepare Pudina ke Parathe.
wheat flour - 2 cups
Gram flour - 1/2 cup
Oil - 3 to 4 tbsp
Mint leaves (which have been washed, broken, properly dried and cut) - 1 cup
jeera - 1/2 tsp
Salt - 1 little more than 1/2 tsp or add to taste
First we will knead the flour to make Pudina ke Parathe.
Mix wheat flour, gram flour, 2 tsp oil, salt, mint leaves and jeera (crush a bit to enhance its flavour) thoroughly.
Now with the help of water we will knead a soft dough.
Add little amounts of water at regular intervals.
The dough is ready
we have used 1 cup water to knead 2 1/2 cup of flour.
Cover the dough and keep aside for 20 minutes allowing it to ferment.
After 20 minutes apply some oil to your hand then press the dough making it smooth.
Our dough is prepared so let us start making parathas.
Heat a pan. We need some dry flour to make parathas.
Break a lemon sized piece (or as big as you want your paratha to be) from the dough and roll it into a ball.
Wrap this piece in dry flour and roll out a paratha 5-6 inches in diameter.
Again apply dry flour on the paratha.
Now pour 1 tsp oil on the paratha and spread evenly.
Parathas can also be made using Ghee
you can use Ghee/Oil whichever you prefer.
Fold the paratha into half
apply oil to this folded section too and spread evenly.
Now fold paratha again giving it a traingular shape
press it gently with your fingers.
Wrap paratha in dry flour and roll it thin in its traiangular shape.
Our paratha is rolled and the pan also seems to have heated.
Pour some oil on the pan and spread it all over its surface.
Place paratha on the pan.
We come to know about the parantha being cooked as its upper surface will turn a little dark.
Turn paratha over to the other side
now that the parantha is cooked from the other side as well
apply some oil on the parantha and spread evenly then turn the parantha again.
Apply oil to this side of the parantha too.
Keep a medium flame so that the parathas become soft and crispy.
Press parantha gently with a ladle and cook till brown spots appear on both the sides.
Parantha is now cooked on both sides
remove it from the pan and keep it on a plate, small bowl, plate covered with foil/paper napkin or directly on the dinner table.
Parantha seems tastier when served straight from the pan to one's plate.
Similarly make paranthas with all the remaining dough.
We were able to make 7 parathas with 2 1/2 cup flour.
Palatable Pudine ke Parathe are ready.
Serve with curd, raita, chutney, pickle, matar aloo curry, matar paneer or your favorite curry.
Try this recipe yourself and share your experiences with us.
We will meet again at nishamadhulika.com