PHUDINA PARATHA

INGREDIENTS

Phudina Paratha is one thing that goes great guns with any dhall or side dish. The trick lies in preparing the dough with atta. (some would like Maida but I think that Atta is best)

2 cups of Whole wheat Atta (enough for 8 parathas)
1 Bunch of Fresh Mint leaves (dry water after washing) finely chopped
3/4 spoon Salt
50 gms. Butter/Ghee for making dough
2 oz. of oil or Ghee for Tawa top frying of parathas
Enough water for dough

METHOD OF PREPARATION

Add butter/Ghee and salt to Atta  (wheat flour)and slowly rub between two palms and mix the whole thing thoroughly. Now add just enough quantity of water slowly and knead the dough .Make sure that the dough is hard and not soft like that of Rotis or poories. But not too hard. Make eight equal portions of the dough and ball them up and keep covered with wet cloth or rub oil over each ball so that they don't dry. 

Now roll the dough on a rolling stone or flat surface and make a round roti of at least eight inch diameter. Now spread a teaspoonful of finely chopped Mint leaves on exactly half of the Roti. Now fold the other half over the portion of the Mint leaves. This will make a semi circular shape. Now take some more of Mint leaves and spread it on the half of the semicircular part. Now fold the semicircular Roti in to 1/4 of the original round shape . Now re-roll the almost triangular roti into Triangular Paratha. 

Place the triangular paratha on a Roti Tawa and make the paratha either with oil spread on the baked surface or you can use Ghee. Please use a slow to medium flame to roast to a Rosy brown shade. Serve with Dhall Makhani or any Dhall or any side dish. I am sure that once you make this Paratha and use it with any appropriate Dhall or Side dish, you would fall in love with it. 

PS If the Atta you use is of a bit sticky variety, I would suggest you to add quarter spoon of baking powder in the dough making. This would ensure a fine crisp paratha.

Enjoy!!!!! 

And feed back as usual would be just great.