How to make Pudina Parantha -
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
Cuisine : Punjabi
Course : Breads
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You can also find more Breads recipes like Palak Thepla Aloo Parantha For Kids Palak Kachori Potato and Rosemary Focaccia
Pudina Parantha Recipe Card
Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram. They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic. In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.
Prep Time : 1.30-2 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pudina Parantha Recipe
Fresh Mint Leaves 1 cup
Whole Wheat Flour 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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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.
