Pudina Paratha with Dal Makhani

Instructions

1. 1

   Prepare the Dough (10 minutes + 30 minutes resting)

   • In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
   • Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
   • Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2. 2

   Prepare the Mint Filling (5 minutes)

   • While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
   • Finely chop the dried mint leaves.
   • In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3. 3

   Shape and Layer the Parathas (10 minutes)

   • After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
   • Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.
   • Brush about 1 tsp of ghee evenly over the entire surface of the rolled circle.
   • Sprinkle a generous portion of the mint filling evenly on top.
   • Starting from one edge, begin to fold the circle into narrow pleats, like making a paper fan, until you have a long, pleated strip.
   • Gently stretch the strip and then coil it into a tight spiral, tucking the loose end underneath the coil.
   • Press the spiral flat with your palm. Dust with a little dry atta and gently roll it out into a 5-6 inch circle. Roll with light pressure to preserve the layers.
4. 4

   Cook the Parathas (25 minutes)

   • Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
   • Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles appearing on the surface.
   • Flip the paratha. Let it cook for another 30 seconds on the other side.
   • Drizzle about 1 tsp of ghee on the top surface and spread it with a spatula. Flip it again.
   • Gently press the paratha with the spatula, especially around the edges, to ensure it cooks evenly and becomes crisp. You will see the layers starting to separate.
   • Drizzle another tsp of ghee on the new top side, flip, and cook until both sides have golden-brown spots and are perfectly crisp.
   • Repeat the process for all the remaining dough balls.
5. 5

   Serve

   • Remove the paratha from the tawa. For extra flaky layers, you can gently crush the hot paratha between your palms.
   • Serve immediately with plain curd (yogurt), raita, or your favorite Indian pickle for a complete meal.