How to make Pudina Parantha -
A good stuffed pudina paratha.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole Wheat Flour, Fresh Mint Leaves (ताज़े पुदीने के पत्ते )
Cuisine : Indian
Course : Breads
For more recipes related to Pudina Parantha checkout Roomali Roti, Matar Ka Parantha, Sweet Roti, Thepla . You can also find more Breads recipes like Palak Aur Beetroot Dorangi Puri cake Homemade Bread Rolls Cloud Bread
Pudina Parantha Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pudina Parantha Recipe
Whole Wheat Flour 2 cups
Fresh Mint Leaves 1 small
Salt to taste
Oil as required
Butter 3 tablespoons
Chaat masala 2 teaspoons
Method
Step 1
Wash and pat dry the mint leaves. Lightly roast half of them on a hot tawa.
Step 2
Cool and crush to a powder. Set aside. Chop the remaining mint leaves finely.
Step 3
Place the whole-wheat flour and salt in a bowl.
Step 4
Add finely chopped mint leaves and knead into a stiff dough using water.
Step 5
Cover and rest the dough for twenty to twenty five minutes.
Step 6
Divide the dough into six equal portions. Shape them into balls.
Step 7
Roll out each ball into a medium sized chapati and smear with butter and sprinkle with some flour.
Step 8
Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.
Step 9
Roll out each portion into a parantha of five to seven inches diameter.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
