INGREDIENTS:(YIELDS-8 Medium sized parathas)
METHOD:
Wash the mint leaves and pat dry them.
In a wide bowl mix the atta and salt. Take half portion of the mint leaves and finely chop them. Add this to the flour and knead it into a pliable dough adding required amount of water to this. Add a tsp of oil and mix well. Cover it and keep it aside for 15 minutes.
In a griddle |tawa, add the remaining mint leaves and roast them nicely. Alternatively you can microwave this too for a few seconds. When they become crisp take them out and just give a pulse in a mixer.
Keep this in a small bowl and mix it nicely with chaat masala. Divide the dough into equal parts.
Roll it into little thick parathas and place it in a hot tawa.
Sprinkle the mint and chaat masala powder.
When cooked on one side flip on the other side and add little oil or brush with little oil.
Sprinkle a dash of mint powder on the other side too and take out from the flame.
Repeat the same process for the rest of the dough. Serve with any SIDE DISH of your choice. We had with boondi raitha.
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