Pudina Paratha (Mint-flavoured unleavened bread) recipe
ingredients
5 cups (500 g) 1.1 lb Wholewheat flour (atta)
1 tsp (4 g) Salt
3/4 cup (150 g) 5 oz Ghee
1 cup (250 ml) 8 fl oz Water
1 tbsp (4 g) Mint (pudina) leaves, dried
1 tsp (4 g) Salt
3/4 cup (150 g) 5 oz Ghee
1 cup (250 ml) 8 fl oz Water
1 tbsp (4 g) Mint (pudina) leaves, dried
method
1. Mix the wholewheat flour with salt and half of the ghee. Add water and knead to a smooth dough. Cover and keep aside for 30 minutes.
2. Shape the dough into a ball, roll out into a big, round disc. Smear the remaining ghee and sprinkle dried mint leaves.
3. Pleat the dough into 1 collected strip. Divide equally into lemon-sized portions and roll each out into 6 inch -diameter pancake.
4. Heat a griddle (tawa) / tandoor and cook till brown spots appear on both sides.
5. Remove and serve hot.
2. Shape the dough into a ball, roll out into a big, round disc. Smear the remaining ghee and sprinkle dried mint leaves.
3. Pleat the dough into 1 collected strip. Divide equally into lemon-sized portions and roll each out into 6 inch -diameter pancake.
4. Heat a griddle (tawa) / tandoor and cook till brown spots appear on both sides.
5. Remove and serve hot.
serving amount
serves: 4
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