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Main Ingredients | Whole Wheat Flour, Fresh Mint Leaves |
Cuisine | Indian |
Course | Breads |
Prep Time | 26-30 minutes |
Cook time | 26-30 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Veg |
Ingredients list for Pudina Parantha
- 2 cups Whole Wheat Flour
- 1 small Fresh Mint Leaves
- to taste Salt
- Oil as required
- 3 tablespoons Butter
- 2 teaspoons Chaat masala
Method
- Wash and pat dry the mint leaves. Lightly roast half of them on a hot tawa.
- Cool and crush to a powder. Set aside. Chop the remaining mint leaves finely.
- Place the whole-wheat flour and salt in a bowl.
- Add finely chopped mint leaves and knead into a stiff dough using water.
- Cover and rest the dough for twenty to twenty five minutes.
- Divide the dough into six equal portions. Shape them into balls.
- Roll out each ball into a medium sized chapati and smear with butter and sprinkle with some flour.
- Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.
- Roll out each portion into a parantha of five to seven inches diameter.
Nutrition Info
Calories | 1569 |
Carbohydrates | 212.8 |
Protein | 40.1 |
Fat | 62 |
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