Pudina Paratha (Mint Paratha)

Ingredients

• 1 1/2 cups Whole wheat flour (Chapati atta)
• Salt (to taste)
• 1 tablespoon Oil (+ more for frying paratha)
• 1/2 cup Mint leaves (finely chopped)
• 1/2 cup + 2 tablespoons Water (for kneading the dough)
• 1 teaspoon Cumin seeds
• 1/2 teaspoon Black peppercorns
• 1/2 teaspoon Chaat masala
• 2 tablespoons Oil

Instructions

1. 1

   --- Prep & Making Dough: ---

2. 2

   Take atta, salt, oil and mint leaves in a bowl and mix using fingertips so everything is well mixed.

3. 3

   Now knead the dough by adding little water at a time and make smooth, soft dough.

4. 4

   Cover it and let it rest for 15-20 minutes.

5. 5

   Meantime make spice mix. For that dry roast the cumin seeds and peppercorns, then grind into fine powder.

6. 6

   Mix that with chaat masala and oil. Keep it aside.

7. 7

   --- Rolling And Cooking Paratha: ---

8. 8

   Knead the dough again to make it smooth and divide into 8 equal portions.

9. 9

   Make balls and flatten between palms to make discs.

10. 10

    Work with one flattened disc at a time and roll into 9-10 inch diameter circle. Dust them with dry flour as needed while rolling.

11. 11

    Apple spice oil mixture and make pleats like chinese fan. Then stretch it slight and roll into spiral, tuck the end by pressing slightly to seal.

12. 12

    Dust generoughly with dry flour and roll into 6 inch diameter circle lachha paratha.

13. 13

    Fry the paratha on hot tawa using little oil till both sides has brown spots. Frying the paratha method is same as regular paratha.

14. 14

    Once fried from both sides, remove it to a plate and let it cool slightly.

15. 15

    Then crush it lightly to separate the layers. Repeat the same for rest.