Pudina Paratha, a whole wheat layered unleavened flatbread cooked in a skillet.
I have pudina(mint) growing profusely in my garden, I just harvested a lot of the leaves, and froze them. I have been making pudina paratha, pudina chutney, and pudina rice, can't think of anything else to make with it.
This paratha has mint powder freshly made from the frozen leaves, one can use fresh leaves to make the powder too. Don't forget to check out the link for mint leaves powder, I have a nifty way of making this aromatic powder.
This paratha again travels well. I'm have been racking my brain thinking of dishes I can take on our road trip to Grand Canyon. We will be travelling from Denver to Grand Canyon to Las Vegas and back, about four days of being on the road. I have to really stock up enough desi khana, or we are going to be in trouble.
Anyway here is my recipe for Pudina Paratha, very simple and tasty.
2 cups wheat flour
1/2 cup milk
1/2 tsp salt
Mix the wheat flour and salt, add milk and water if needed to make a soft dough.
Keep it aside for 10 minutes.
Divide into equal parts about 6, and roll into balls.
Flatten the ball with the rolling pin, apply oil and sprinkle mint pwd.
Roll into a cylinderical shape.
Press and roll to make the shape longer.
Starting from the short end roll into a sperical shape like a peda or a circle.
Press sprinkle some flour and roll it about 6 inches in size.
Cook on a tawa, apply oil or ghee till golden brown on bothe sides.
Serve with any vegetable, raita and pickle for a very satisfying meal.