I have been away for quite a while now and some of you might be wondering if the blog had died 🙂 But it’s back now and I have a simple recipe to break this silence.
Before that, an update, I recently attended a 3-week baking course at Kora Kendra Government Institute, Borivali West. It was a very economical affair and there was good learning. The cakes I bake are finally getting ‘professional’. Moreover, I also learnt to bake breads (for all) and also brownies (specially for Sushmita).
So, onward then to food blogging glory 😀 … but let’s start with today’s recipe now. 🙂
This mint flavored paratha goes very well with lightly spiced kofta curry or any butter masala dish. I have added mint paste to this paratha inorder to give it this gorgeous green color. If you are a frequent visitor to my blog then you can find similar recipes like coriander paratha, palak paratha and palak cheese paratha here.
I always try to add a lot of herbs to my daily meals. This recipe is one of the many ways in which you can include any herb paste to your daily flat bread…whether it is chapati, phulka or paratha.
Mint has its own strong flavor, which is why I don’t add any other flavoring ingredient along with mint. This also allow mint to be the dominant flavor in the paratha. It tastes nice with a slight pungent hint of chili. You may also add carom seeds and roasted cumin powder too, as per your taste.
This is a great breakfast or lunch option that can be served with some yogurt and pickle. I generally have this for lunch along with some dry vegetable preparation and raita.
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
Indian rolling board
Indian rolling pin
Large mixing bowl
2 tablespoon Pure Ghee or Butter
½ teaspoon Vegetable Oil
Warm water as needed
200 grams (1 cup) Whole Wheat Flour
25 grams (1 cup) Mint leaves(Pudina) and 3 green chilies Pureed
1 teaspoon Salt
Take all ingredients mentioned under the tag ‘For Dough’ in a large bowl.
Knead well; add warm water to make a soft dough.
Apply ½ teaspoon vegetable oil and make a smooth dough ball.
Now cover the bowl and let the dough rest for minimum 25 minutes.
Make 8 equal balls from the kneaded dough.
Heat the flat griddle pan on a low flame.
Meanwhile, roll out one ball into a paratha of ¼ cm thickness.
Preparation Time: 10 minutes
Dough Resting Time: 25 minutes
Cooking Time: 15 minutes
Number of Servings: 4
Total Calories: 949.44 Kcal
Fat: 32.87 gm
Protein: 25.57 gm
Carbohydrates: 140.43 gm
Folic acid: 26.99 ug
Fiber: 4.7 gm