Dried Mint Paratha.
You can cook Dried Mint Paratha using 14 ingredients and 15 steps. Here is how you achieve that.
Ingredients of Dried Mint Paratha
- You need of For paratha dough.
- Prepare 20 g of fresh mint, finely chopped.
- It’s 120 g of wholewheat flour.
- You need 1 tbsp of melted ghee.
- It’s 1/2 tsp of salt.
- You need As needed of water.
- You need of For the Filling.
- Prepare 2 tsp of ground cumin.
- It’s 1 tsp of ground fennel.
- Prepare 1 tsp of dried chilli flakes.
- Prepare 2 tbsp of chaat masala.
- You need 5 g of dried mint.
- It’s 1 tsp of Himalayan salt.
- You need 100 g of ghee, for cooking.
Dried Mint Paratha step by step
- Take the flour and salt into a mixing bowl, add the chopped mint and mix through..
- Add the melted ghee and enough water to bring the dough together..
- Mix with your hands until you have a firm dough and clean bowl. Wrap in cling film and leave to rest for 30 minutes..
- Meanwhile make the filling by mixing all of the dry ingredients together, and warming the ghee to melt it.
- When the dough has rested divide it into four balls. Keep the remaining balls covered while you work with one at a time. Dust the dough ball in flour and roll it out..
- Brush liberally with melted ghee, then sprinkle over 1 tsp of the filling mix..
- Fold the top edge of the disc over by 2cm, then gently lift the edge and fold again in a pleat, keeping the first fold on the top. Continue until the whole disc is folded in pleats, like a fan..
- Roll the pleat up lengthways in a tight snail shape, and squash the loose end so that it sticks to the roll..
- Cover the rolls as you make them and continue until you’ve used up all of the balls, then roll each one out into a thick paratha shape, around 15-20cm across..
- Leave the paratha in the fridge, separated with kitchen towel and covered in cling film, until you are ready to cook them..
- Heat up your chapati pan or flat frying pan. Brush with melted ghee then add the first paratha..
- Cook for 30 seconds then flip it over and brush it with more melted ghee..
- Keep flipping and brushing with ghee until it’s evenly cooked and very crispy, pressing down with a spatula to get maximum contact on the hot pan..
- When cooked, remove the paratha to a tray and squeeze with your hands to break up some of the flaky layers..
- Sprinkle the remaining filling spices over the paratha, and serve hot, with daal and pickle..