When you are bored of the regular Rotis/Chapathis these Mint Onion Paratas are a welcome change. This recipe is a good way to combine Mint in your everyday food.These are so delicious you can just roll it up and eat them without any sides 🙂
Delicious Mint Onion Paratas
You will need:
3 cups Whole Wheat Flour/ Atta – I have used Multigrain Atta here
1.5 tsp Red Chilli Powder
1 tsp Dhaniya Powder
1/2 tsp Turmeric Powder
1 tsp coarsely powder Cumin seeds or Jeera
1 cup Fresh Mint Leaves – Washed and chopped fine
1 Medium Onion – Chopped Fine
Salt to taste
Method:
1. Take the Whole Wheat Flour/ Atta and all the dry powder in a mixing bowl.
2. Add the chopped mint and chopped onions.
3. Mix well. Mix into a soft pliable dough by adding water little at a time. The onions and salt combined will leave some water, so ensure you add just enough water as needed while mixing. If the dough seems too soft add some dry whole wheat flour/atta.Mix well and keep aside.
4. Roll into Paratas / Rotis. You may fold and roll out into layered Paratas to make the Paratas layered and soft. Heat a griddle/tava, roast the Paratas by spreading little oil on both sides until golden brown. Serve with a Curry as desired. You can also serve with curds/plain yogurt and a pickle.
Flaky and Delicious Mint Onion Paratas. Here Served with a Cauliflower Potato Curry and some juicy pickled onions.
Hope you enjoyed this recipe. If you do try it out, please let me know your feedback. Hearing from readers is a great motivation for humble bloggers 🙂
Before I even begin this post..I will tell you that I love my parantha!! Does not matter that it is a huge gastronomic disaster! but it has to be eaten right..loaded with butter and filled with a filling of your choice, served with chole or aloo sabji, curd and a pickle and finally washed off wiht some lassi or shikanji!! There is my favorite – the gobi parantha – just love the tender cauliflower grated and flavored with seasoning, Paneer Parantha – again yet another favorite, love the soft paneer / cheese grated and flavored with all desi masalas. Next in line the Aloo parantha..soft aloo mashed, flavored and filled inside soft layer of bread!! Its heaven on earth people..
Of course innovation has outdone itself and there are mixed vegetable paranthas, kheema paranthas for the non vegetarians, kaju or mixed nuts paranthas, khoya paranthas, fruit paranthas etc.
If you are in Delhi, dont miss the Paranthe wali gali in Old Delhi – Chandni Chowk!! I just love visiting the Chandi Chowk area – the filth or the crowd does not bother me. Just enjoying the sounds and the awesome paranthas, not to mention the other delicious food is an experience of a lifetime! Learn more about Paranthe wali gali here.
Paranthe Wali Gali in Chandi Chowk- Old Delhi Photo courtesy: InternetFamous Paranthas Photo Courtesy: InternetMenu Photo Courtesy: streetfoodandtravelnotes.blogspot.com
A Parantha experience is also great when you stop at the millions of dhabas on the roadside on your way from Delhi to Agra or Delhi to Jaipur!! Freshly made and awesome tasting these paranthas are to die for!!
Dhabas on the highway Photo Courtesy: Internet
Now that I am back in good old Nebraska, I try to recreate the Parantha experience every now and then. My kids love Paranthas – something they will not complain about 🙂
The other day a dear friend of ours was staying with us for a few days. She being a true Punjabi kudi, is great at making paranthas, just watching her stuff the parantha and roll it out is a treat to the eyes :-). Another dear friend was visiting us from Atlanta and it happened to be dinner time – so what other reason do we need to eat paranthas other than celebrate being together and making good memories 🙂 For the outer covering/ atta:
3 cups of Whole Wheat Flour
Salt to taste
Warm water
Add the salt to the whole wheat flour. Mix well. Add warm water the flour slowly and mix well until evenly mixed. MAke sure the batter is not hard or too soft. Knead well into a soft pliable dough, soft enough to roll it out.
For the Filling:
4 large Potatoes – Wash, chop into halves and Boil in pressure cooker for 1 whistle. Peel, mash and keep aside.
Chopped cilantro
Chopped green chillies – 3
Pepper pwoder – 1/2 tsp
Cumin/Coriander powder – 1 tsp (Jeera/Dhaniya powder)
Red chilli powder – 1/2 tsp
Garam masala powder – 1/2 tsp
Salt to taste
Add all fo the above to the mashed potatoes and mix well. Keep the potato mixture aside to be filled into the paranthas.
Method to make Paranthas:
1. Take a golf ball sized dough and roll it in your hands until soft and shaped into a round ball.
Ball of dough
2. Roll into a small circular roti.
3. Take a golf ball sized potato mixture. Place in between the circular roti.
4. Bring the ends of the roti together in the middle to cover the potato mixture. Ensure it is well closed.
5. Dust it with some dry wheat flour and roll it out into a thick paranta.
6. Roast on a hot griddle or tava with some oil or ghee on both sides.
7. Flip over and roast the other side as well until golden brown.
8 .Serve hot with curd, pickle and sabji of your choice.
Was unable to take pictures with all the sides..everyone was pretty hungry and pounced on hot tasty paranthas as soon as they were served 🙂
2. Add the chopped mint and chopped onions.
3. Mix well. Mix into a soft pliable dough by adding water little at a time. The onions and salt combined will leave some water, so ensure you add just enough water as needed while mixing. If the dough seems too soft add some dry whole wheat flour/atta.Mix well and keep aside.
4. Roll into Paratas / Rotis. You may fold and roll out into layered Paratas to make the Paratas layered and soft. Heat a griddle/tava, roast the Paratas by spreading little oil on both sides until golden brown. Serve with a Curry as desired. You can also serve with curds/plain yogurt and a pickle.
Masala Magic 