Wash and pat dry mint leaves. Dry half of them on a hot tawa. Cool and crush to a powder. Keep aside. Chop remaining mint leaves finely.
Place whole-wheat flour and salt to taste in a bowl. Add finely chopped mint leaves and knead into a stiff dough using sufficient water. Cover and rest the dough for twenty to twenty five minutes.
Divide dough into six equal portions. Shape them into balls.
Roll out each ball into a medium sized chapati and smear with butter and sprinkle with some flour. Fold chapati like a fan and twist it back into the form of a ball. Keep aside for five minutes.
Roll out each portions into a parantha of five to seven inches diameter. Cook on a hot tawa applying a little oil till both sides are lightly golden brown.
Apply butter over the hot paranthas.
Mix mint powder and chaat masala and sprinkle on hot paranthas.
Before serving, crush paranthas lightly between your palms to open out the layers.
Chef\'s Tip
If you are cooking Pudina Parantha in the tandoor, apply a little water on the side that you are going to stick to the tandoor wall. |
