Pudina Parantha Recipe - Pudina stuffed parantha

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Fresh mint leaves(ताज़े पुदीने के पत्ते ), Whole wheat flour (atta)(आटा)

Cuisine : Delhi

Course : Breads

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Pudina Parantha

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Pudina Parantha Recipe - How to make Pudina Parantha

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Prep Time : 1.30-2 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Fresh mint leaves 1 cup

  • Whole wheat flour (atta) 2 cups + for dusting

  • Carom seeds (ajwain) 1/4 teaspoon

  • Salt to taste

  • Ghee 2 teaspoon + for cooking

  • Chaat masala as required

Method

Step 1

Heat a non-stick pan and put ½ cup mint leaves in it and let them dry on low heat. Chop the remaining mint leaves.

Step 2

To make the dough, put flour, carom seeds, salt, 2 tsps ghee and chopped mint leaves in a dough maker and process.

Step 3

Add a little water at time and process till the dough is well formed. Set aside dried mint leaves to cool. Transfer the dough onto a work top and divide into equal portions.

Step 4

Heat a non-stick tawa. Roll each portion of the dough into a thin roti, apply a little ghee and sprinkle a little flour and chaat masala.

Step 5

Fold the roti into pleats like a fan, then turn it around into a round shape. Roll them into a parantha. Cook them on the tawa.

Step 6

Put the cooled dried mint leaves in a strainer placed over a bowl and press to get a powder.

Step 7

Drizzle a little oil over the parantha and press lightly. Turn over and drizzle a little oil and again press and cook till the parantha is crisp.

Step 8

Add chaat masala and a little salt to the mint powder and mix. Take the paranthas in your hands and crush them lightly and place on a plate.

Step 9

Sprinkle the spiced mint powder and serve hot with yogurt.

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