Pudina means mint in most Indian languages. Paratha is one of the common Indian Flat-bread, commonly a stuffed alternative to rather plain Chapatis, Rotis, Fulkas etc. It gets its name's suffix from wide variety of stuffing from more common Alu (potato) & Gobi (Cauliflower) to hard-to-find Beetroot & Pudina.
With its freshening taste-aroma and natural medicinal properties added to the goodness of Paratha, what else can you ask for except wishing to have it at home?
Ingredients:
Wheat Flour - 1 cup
Oil / Ghee (Crystallised Butter) - 1 tbsp
Salt - 1 tsp
Dry Pudina flakes - 2 tbsp (How to make Pudina flakes clik here)
Pepper Powder - 2 tsp
Water - 1/2 cup (For Dough)
Note: In a small bowl mix Pudina flakes and pepper powder together and keep it aside.
Procedure:
Dough: Mix wheat flour and salt in a bowl, and add water little by little while kneading to make a soft and smooth dough. The dough should be kneaded well so that the it doesn't break while rolling.
Rolling:
1. Make lemon size balls and roll it as thin as possible. You can dust wheat flour while rolling to avoid dough sticking to roller or base slab. D not care about shape while rolling but the thickness should be consistent throughout.
2. Grease little oil drops on the surface of the rolled dough and sprinkle Pudina flakes from top.
3. Fold the rolled dough in a zig-zag manner. Turn the zig-zag folded strip sideways and wind it to form a round coil or spiral.
4. Roll this coiled zig-zag dough again into a fairly thin Chapati with uniform thickness. This time do not dust flour while rolling. Once rolled completely you can see beautiful contoured grains of Pudina flakes embeded in the Chapati.
Baking: Place the rolled Chapati on a hot tawa with medium heat. drip little oil / Ghee on top and grease it. Bake on both sides. After baking for 2 mins till you see uniform dark spots on both sides fold and take it out from the tawa. Your delicious Pudina Paratha is ready to serve. You can have it with any gravy / side dish you like!
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