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| Main ingredients | Fresh mint leaves, Whole wheat flour, Salt, Butter, Oil |
| Cuisine | Indian |
| Course | Breads |
| Prep time | 40-45 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ cup fresh mint leaves (pudina)
- ½ cup chopped fresh mint leaves (pudina)
- 2 cups whole wheat flour (gehun ka atta) + for dusting
- 1 teaspoon salt
- 3 tablespoons butter
- Oil for applying
- Pickle to serve
- Yogurt to serve
Method
- Put whole wheat flour and salt into a large bowl, add chopped mint leaves and ¾ cup water and knead into a stiff dough. Cover with a damp cloth and rest for 20-25 minutes.
- Meanwhile, dry roast ½ cup mint leaves on a non-stick tawa till crisp. Allow to cool and crush them coarsely between your palms.
- Divide the dough into 6 equal portions and shape them into balls.
- Roll out each ball into a medium chapatti and smear ½ tablespoon butter and sprinkle flour. Fold the chapatti like a fan and twist it back into the form of a ball. Rest for 5 minutes.
- Dust some flour and roll out each ball into a parantha. Heat the same non-stick tawa and cook the paranthas, one at a time, applying a little oil, till both the sides are evenly light golden.
- Sprinkle the dried and crushed mint leaves on the paranthas and crush between your palms. Place them on serving plates and serve with yogurt and pickle of your choice.
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