Lightly spiced refreshing mint in whole wheat flour is another great option for anytime snack quick meals and outings.
PUDINA PARANTHA
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
1. Take 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.
2. Meanwhile dry the mint leaves on a non-stick tawa. Allow to cool and coarsely crush it with your fingers.
3. Divide the dough into 6 equal portions and shape them into balls.
4. 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.
5. Dust some flour and roll out each ball into a parantha. Heat the same non-stick tawa and roast the paranthas one at a time applying a little oil till both the sides are evenly light golden.
6. Sprinkle the dried pudina on the paranthas and crush between your palms and serve with pickle of your choice.
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