Ingredients
The following ingredients have 4 Servings
- 2 and 1/2 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Vegetable Oil
- 3 tbsp Dry Mint Powder
- 1/2 tsp Salt
- 1 tsp Carom Seeds
- Ghee (For applying in the layers and frying the paratha.)
Instruction
- Mix the ingredients to make the filling in a bowl and keep aside.
- Mix all purpose flour, whole wheat flour, sugar, salt and oil in a bowl.
- Make a medium soft dough using water.
- Knead the dough for 3-4 minutes until it becomes soft and smooth.
- Cover and keep the dough for 20 minutes.
- Knead again for 2-3 minutes.
- Divide the dough into 8-10 pieces.
- Make small balls from each piece.
- Dust the dough and roll it as thin as possible.
- Don’t worry about tearing it while rolling.
- Apply ghee generously over the rolled dough.
- Sprinkle little dry flour on top.
- Sprinkle some of the mint mixture on top.
- Fold the rolled dough like we roll a fan or like a pleat.
- Make a pinwheel with the pleated dough.
- Dust and roll the paratha to make a 6 inch disc.
- Heat a griddle.
- Keep the paratha on the hot griddle.
- Cook till brown spots appear.
- Turn the paratha on the other side.
- Apply ghee on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry based dish.
