16
Pudina Paratha (Layered Unleavened Bread
with Mint)
Yield: 12
paratha
4
1
∕
2
cups (450 gm)
sifted wheat flour
5
1
∕
2
cups (85 gm)
mint leaves
chopped
2 teaspoons
cumin seeds
2 teaspoons
vegetable oil
1
1
∕
2
teaspoons
salt
a pinch
pepper
a pinch
red chilli powder
1
1
∕
4
cups (300 ml)
water
1
∕
2
cup + 2 tablespoons
(150 gm)
ghee
1.
Mix all ingredients except water and ghee. Add
3
∕
4
cup
water. Mix. Add enough of remaining water (
1
∕
2
cup
)
,
2 tablespoons at a time, mixing after each addition, till dough
forms a soft ball (stop adding water before dough becomes wet
and sticky). Knead till dough is smooth and elastic (about
2 minutes). Keep covered with a damp cloth about
30 minutes.
2.
Rub hands with a little ghee. Knead dough briefly. Make
12 balls about 4 cm in diameter. Keep covered with a damp
cloth.
3.
On a floured board, roll a ball of dough into a flat round
15 cm in diameter (see page 6 para 10). Spread
1
∕
2
teaspoon
ghee all over the top surface of the round.
4.
Starting at one edge, tightly roll up round (Figure A).
With palms of both hands roll back and forth till extended to
20 cm long (Figure B). Wind around one end into a flat coil
(Figure C). Put free end over centre top of coil (Figure D).
Press down free end gently. Flatten coil slightly.
5.
Make remaining balls into coils in the same way. Keep
covered with a damp cloth.
6.
On a floured board, roll each coil into a flat round 15 cm
in diameter. Keep on a lightly floured surface, covered with a
damp cloth.
7.
Heat tava on medium heat about 2 minutes for 22 cm
tava/about 3 minutes for 26 cm tava.
8.
Put round on tava. Cook as explained on page 7.
9.
Remove
paratha
from tava. With paper napkins or cloth
protecting both hands, cup hands around
paratha
and quickly
bring together (crushing
paratha
) and release. Rotate
paratha
90 degrees. Repeat crushing. Cook remaining rounds in the
same way. Serve hot, accompanied with curd.
h
Figure A
Figure B
Figure D
Figure C
