It is the turn for the final dish of tonight's menu, pudina parantha. The process of making the dough for pudina parantha is just like kneading the dough for ordinary roti only here I added a few chopped mint leaves in the whole wheat flour. You can also prepare pudina roti / chappati instead of the parantha.
- 200 gms wheat flour / atta
- 4 tbsp freshly mint leaves / pudina patta, finely chopped
- 1 tsp thymol seeds / ajwain
- 2 tbsp white oil, to knead dough
- ½-1 cup warm water (for kneading dough)
- 1 tsp salt (to taste)
- ½ tsp red chili powder (to taste)
- white oil, for frying
- Sieve atta and take in a mixing bowl. Add chopped mint leaves, ajwain, white oil, salt and red chilli powder and mix well.
- Slowly & gradually add water and knead to form a soft dough. Cover with a moist cloth for 30 mins.
- Roll into a slightly thick roti / chappati than usual.
- Heat a non stick frying pan / tawa and place a rolled out roti / chappati.
- Flip to the other side after you notice the colour change and spots appear on the lower side of the roti / chappati. Apply 1 tsp oil and ensure even frying on both the sides.
- Serve hot with pickles, green salad, raita and chicken / mutton curry.
Tip: This can also be prepared in a tandoor, apply some water on the back side of the parantha and stick it in a hot tandoor.