At times it gets difficult to decide what to pack for the lunch box or say for breakfast. So here’s this simple paratha recipe. Flavoured with fresh pudina leaves from my kitchen garden.
This paratha goes well with curd or aloo tamatar ki sabzi Aloo ki sabzi/ How to make aloo puri/sukhi aloo ki sabzi
One can carry this while traveling also, roll dip into any sauce and enjoy.
These parathas are regular in my house, as they are super soft and flavourful. Just make and keep it for the kids to enjoy with tea.
Simple and basic spices are used here. Knead the dough and let it rest for 15 minutes this will make your parathas more soft. Mint has a strong aroma so keep it don’t over power the dough with extra spices, we want the taste of pudina to be felt while eating, right.
So let’s get the recipe
#purvanchaltadka #paratha #pudinaparatha #mintbread
Pudina Paratha
Ingredients
- 1 cup pudina/ Mint leaves
- 2 cups wheat flour
- 5 tablespoon ghee
- 1 teaspoon black pepper powder
- 1.5 teaspoon salt
- 1 teaspoon jeera powder
- 1/2 teaspoon garam masala powder
- 2 teaspoon coriander powder
- 1/2 teaspoon haldi powder
- 1 teaspoon red chilli powder
- 1 teaspoon kashmiri red chilli powder
- Water to knead the dough
Method
- Wash and Chop pudina leaves fine.
- In a mixing bowl add the pudina leaves, coriander powder, jeera powder, red chilli powder, kashmiri red chilli powder, salt, black pepper powder, 2 tablespoon ghee,garam masala powder, turmeric powder.
- Mix it well
- Knead a soft dough by adding water as required
- Cover it with lid and let it rest for 15 minutes
- After 15 minutes place a griddle on the flame and pinch small portion of the dough roll into roti
- Spread ghee over it fold into square shape by applying ghee on each fold
- Cook on the griddle both the till golden brown in colour by applying ghee
- Enjoy it hot with curd or sabzi
- You can check out my video for more detail.
- Until then keep exploring…
Purvanchl Tadka 