20 September, 2021
PUDINA PARATHA/MINT PARATHA/ಪುದೀನಾ ಪರಾಠ/VIDEO
Today’s recipe is about superbly aromatic Mint/Pudina which comes along with charming fragrance. The mint leaves, fresh or dried are commonly used across the globe from making green chutney to refreshing herbal drinks.
I normally dry them at home. It is very easy to do so. Clean the mint leaves, wash them thoroughly, spread them on a clean cotton cloth and let them dry naturally. Here during summer they get dried inside the house itself, no need to keep them under sun also because of the souring temperature.
This paratha is a very tasty and easy to make dish and can be served along with Plain curd or any kind of raita or aam ras/maavina seekarane or rasayana during summer. And during winter you can pair this along with any kind of dal or subji.
I also have a video demonstrations for this recipe. You can check the same below or on my You tube channel. You can also check many other recipes on my channel and kindly like, comment, Subscribe to my channel and share the recipes with your family and friends – and for that I would definitely like to thank you in advance… thanks a lot.
Ingredients : measuring cup used – 250 ml
For the outer layer :
- Whole wheat flour – 2 cups (normally packed)
- Salt – 1/4 tsp
- Water – 1/3 to 1/2 cup (my flour consumed 1/2 cup)
For stuffing :
- Dried mint leaves – 1/4 cup
- Red chili powder (Kashmiri) – 1/2 tbsp
- Salt – 1 tsp
- Cumin powder – 1/2 tbsp
- Coriander seeds powder – 1 tsp
- Ghee – 1 tbsp
PROCEDURE :
- Gather together whole wheat flour and salt, mix well and knead into a soft stiff dough by adding little water at a time, cover and keep it aside
- Now in a bowl or Parath, take dried mint/Pudina leaves and crush them using your palms into a fine coarse powder, then add red chili powder, salt, cumin powder, coriander seeds powder, combine everything well
- Now bind the stuffing by adding ghee to it and divide into equal portions
- Divide the rested dough into equal portions, roll it a little, place the stuffing in the centre, seal from all over neatly, roll into a circular disc by dusting with flour
- Roast on both the sides on a heated tawa by smearing little oil
- Serve with any kind of raita or plain curd or anything of your choice. However I have paired the mint Parathas with Mango seekarane/aam ras and Kadai Paneer
By the way you can check some of the recently posted recipes below –
- Dates Inji Puli | dates ginger tangy curry – Video
- No grind fermented Sago Idly| Tapioca Pearls Idly
- Mango avakaya Pickle | Avakayi | Andhra avakaya Pachadi |
- Puliyogare | Puliyogare using green chili |
- Beetroot Pulao | Beetroot cowpeas Pulao |
And also please do check some other kinds of Paratha recipes here –
cucumber Paratha , fenugreek leaves Paratha , Laccha Paratha , cabbage Paratha , coriander Paratha , broccoli Paratha , apple chili Paratha , rajma Paratha , sweet potato Paratha , Dal Paratha , Aloo Paratha , almond banana Paratha , matar/Peas Paratha , mooli Paratha , sattu ka Paratha , masala sweet corn Paratha , Palak paratha , gud ka Paratha , methi Paneer Paratha , carrot stuffed Paratha
Mango/maavina seekarane/aam ras