I am back with yet another tiffin recipe. Paranthas or flat bread is an amalgamation of two words namely, Parat and aata means layers of flour.
It is indeed a staple breakfast meal to be eaten in Indian subcontinent. Whether plain or stuffed, paranthas are eaten in many forms. It can be your breakfast, lunch or dinner.
We can never say no to it. Looking at the health quotient these days people are skipping parantha from their meals as they are roasted with lots of oil or ghee.
I enjoy my oil free parantha and they have high nutritional value as they are filled with of lots of vegetables and are roasted without oil on the tawa and are served with desi ghee/clarified butter.
Today, I am presenting the recipe for Pudina Parantha loaded with lots of fresh pudina/mint, spices and roasted oil free and served with ghee, aloo vegetable and fresh curd.
Benefits of pudina/mint
- Prevents Respiratory Disorders
- Treats Asthma
- Reduces Depression & Fatigue
- Mint oil helps in skincare
- Prevents Memory Loss
- Aids in Weight Loss
- Improves Sterility
- Oral Care
Benefits of desi ghee/clarified butter
- It boosts digestion and aids in metabolism.
- It does not increases weight.
- It balances hormones and helps in bone development.
- It has good cholesterol and maintains healthy heart.
- Fresh pudina/mint leaves- 250 gms
- Wheat flour- 2 cups
- Grated ginger- 1 tsp
- Garam masala powder-1/2 tsp
- Chaat masala powder- 1 tsp
- Red chili powder-1/2 tsp
- Roasted jeera powder- 1 tsp
- Haldi powder- 1/2 tsp
- Saunf/fennel seeds- 1 tsp
- Asafoetida/hing- pinch of
- Salt- as per taste
- Ghee- 1 tbsp
- Water- as required
- Wash fresh pudina leaves thoroughly and keep them in a strainer to strain the extra water from the leaves.
- Roughly chop the pudina leaves and mix all the spices in it. Now add grated ginger to it.
- Mix pudina leaves and other ingredients.
- Now add wheat flour and mix it thoroughly.
- Now add water in little quantities in order to knead soft dough.
- If water is added in large quantities then the dough will become extra soft and it would be difficult to make the paranthas.
- Let the dough rest for 10 minutes.
- Pinch small balls from the dough and make a thin roti with the help of a rolling pin.
- Now apply ghee on the roti and sprinkle chaat masala powder and roll it like shown in the pic.
- Now again roll the dough into spirals as shown in the pic.
- Now gently roll the spiral dough with the help of a rolling pin.
- You can see layers are formed.
- Roast it on the tawa from both sides as we do for chappati.
- Serve with aloo vegetable and fresh curd.
- The mint leaves should be properly strained in order to get a perfect dough.
- Water should be added in smaller portions to get a perfect dough.
- Portions of garam masala and red chili can be adjusted according to ones own taste.