Mint Parathas
In this recipe we will use Chaat masala "a spice mix" which is used for making the Paratha. This gives a slight tangy touch to taste and enhances the mint flavor nicely.
This Pudina Paratha recipe is divided in to three steps. Firstly we will make the Chaat masala "a spice mix". We will need 1 1/2 teaspoons for the filling. Secondly we will make the filling for the Pudina paratha. As a last step, we knead the dough for Pudina paratha, roll and fill it.
Here is a good demo of how to make your homemade Chaat Masala, so that you get a uniformly-blended masala which can be stored for a long time. If you wish to have a less spicy, more tangy tasting Chaat just leave out the cayenne pepper and reduce the dosage of garam masala/for that use dried mango powder. Make sure to use the Masala up within 2-3 months of making it. Store in a glass container, in a cool and dry place. This powder-mix serves up to 3 dishes. To retain the full aroma of the Chaat Masala, you can portion small packs of foil in freezer and use when needed. This then lasts up to a year.
For more recipes with Chaat check out my other recipes of Mint Chutney, Mint Coriander Parathas and Mint Raita.
Lets begin!
Mint Parathas
In this recipe we will use Chaat masala "a spice mix" which is used for making the Paratha. This gives a slight tangy touch to taste and enhances the mint flavor nicely.
This Pudina Paratha recipe is divided in to three steps. Firstly we will make the Chaat masala "a spice mix". We will need 1 1/2 teaspoons for the filling. Secondly we will make the filling for the Pudina paratha. As a last step, we knead the dough for Pudina paratha, roll and fill it.
Here is a good demo of how to make your homemade Chaat Masala, so that you get a uniformly-blended masala which can be stored for a long time. If you wish to have a less spicy, more tangy tasting Chaat just leave out the cayenne pepper and reduce the dosage of garam masala/for that use dried mango powder. Make sure to use the Masala up within 2-3 months of making it. Store in a glass container, in a cool and dry place. This powder-mix serves up to 3 dishes. To retain the full aroma of the Chaat Masala, you can portion small packs of foil in freezer and use when needed. This then lasts up to a year.
For more recipes with Chaat check out my other recipes of Mint Chutney, Mint Coriander Parathas and Mint Raita.
Lets begin!
Open in Cookpad AppSteps
- 1
Roast all whole spices in a dry pan for about 2 minutes until they give off a delicious aroma, then add powders and fry another minute or so.
- 2
Cool off for 15-20 minutes and crush with a mortar or grinder. Store in an airtight container.
- 3
For the filling of Paratha, fry Mint leaves on medium heat for about 5 minutes until brown and they leave a fragnant smell. Place leaves in separate bowl.
- 4
In the same pan fry cumin seeds, fennel seeds, red chilli and chaat masala for about 5 minutes on low heat. Keep stirring. Then keep aside.
- 5
Now lets make the dough. For the dough add both flours, oil, salt and warm water. Mix and then knead into a smooth soft dough. add more water if required while kneading. Cover and keep the dough aside for 30 minutes.
- 6
Make 8 portions of the dough and roll in to balls. Flatten and dust with some flour.
- 7
With a rolling pin take the dough ball and roll it into 5-6 inch circular chapati.
- 8
Heat a pan medium hot and place the paratha. You will soon see the paratha puffing up from the base at some places. Flip the paratha, spread some ghee or oil.
- 9
Now flip again when the second side is about ½ cooked. You will see brown spots now.
- 10
Spread some ghee or oil on this side now. Flip again a couple of times till you see more brown spots and the paratha is cooked evenly. Continue with the rest of the dough.
- 11
Delicious hot Mint Paratha is ready to serve! Serve this Pudina Paratha with Chicken Tikka, Mint Chutney and pickle.
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