Pudina Paratha

1. 1
   prep · ~4 min

   Make the mint mixture.

   1.Add mint leaves, green chili, ginger, cumin seeds, red chili powder, dry mango powder, and salt to a small grinder jar.

   2.Blend to a coarse paste without adding much water.

   3.Scrape down the sides once so the mint grinds evenly.

   TIPKeep the mint paste fairly thick so the dough does not turn sticky.
2. 2
   knead · ~7 min

   Knead the dough.

   Place whole wheat flour in a bowl. Add the mint mixture and oil, then pour in water little by little and knead to a soft, smooth dough.

3. 3
   rest · ~15 min

   Cover and rest the dough.

   Cover the dough and let it rest for 15 minutes so it softens and rolls easily.

   TIPA short rest helps the parathas stay soft and prevents shrinking while rolling.
4. 4
   prep · ~10 min

   Divide and roll the parathas.

   1.Divide the dough into 8 equal balls.

   2.Dust each ball lightly with whole wheat flour.

   3.Roll each one into a small circle, fold it in half, then fold again into a triangle.

   4.Roll gently into a medium triangle about 5 to 6 inches wide.
5. 5
   fry · ~20 min

   Cook the parathas on a hot tawa.

   1.Heat a tawa over medium heat and place one rolled paratha on it.

   2.Cook until small bubbles appear, then flip.

   3.Spread a little ghee on both sides and cook, pressing lightly, until brown spots appear and the paratha is cooked through.

   4.Repeat with the remaining dough.

   TIPCook on medium heat so the layers cook through before the outside gets too dark.
6. 6
   serve

   Serve the pudina parathas hot.

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