Pudina Parantha Pudina stuffed parantha This recipe is from FoodFood TV channel By Sanjeev Kapoor 16 Aug 2014 in Recipes Course New Update Main Ingredients Fresh Mint Leaves, Whole Wheat Flour Cuisine Punjabi Course Breads Prep Time 1.30-2 hour Cook time 26-30 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Ingredients list for Pudina Parantha 1 cup Fresh Mint Leaves 2 cups + for dusting Whole Wheat Flour 1/4 teaspoon Carom seeds (ajwain) to taste Salt 2 teaspoon + for cooking Ghee as required Chaat masala Method 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. To make the dough, put flour, carom seeds, salt, 2 tsps ghee and chopped mint leaves in a dough maker and process. 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. 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. 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. Put the cooled dried mint leaves in a strainer placed over a bowl and press to get a powder. 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. 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. Sprinkle the spiced mint powder and serve hot with yogurt. #Carom seeds (ajwain) #Chaat masala #Ghee #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article