PUDINA PARATHA

INGREDIENTS

WHEAT FLOUR-  2 CUPS

MINT LEAVES- 1/2 CUP

CORIANDER SEEDS- 4 TSP

RED CHILLIES- 5 NOS

FENNEL SEEDS- 1 TSP

CUMIN SEEDS- 1/2 TSP

GARAM MASALA POWDER- 1 TSP

SALT TO TASTE

TURMERIC POWDER-1/2 TSP

WATER FOR KNEADING DOUGH


METHOD

Wash and dry mint leaves and keep it aside. In a pan dry roast red chillies,fennel seeds,coriander seeds,cumin seeds till crisp and allow it to cool. In the same pan roast mint leaves and grind it to coarse powder along with the roasted ingredients.

In a wide bowl add wheat flour,salt,turmeric powder,oil,ground powder and knead to soft dough using water and leave it aside for 20 minutes.

Divide the dough into equal balls dust flour roll to thin chapatis.

Start folding from the corner and fold into circle and keep it aside.

Now gently roll the folded dough . Heat the skillet and cook the rolled parathas till brown spots appear on both the sides.

Apply ghee on  the hot parathas and serve.