Easy Mint Leaves Multigrain Paratha Recipe
Ingredients
- 100 gm whole wheat flour
- 25 gm barley flour jau ka atta
- 25 gm soya flour soyabean atta
- 25 gm corn meal makki ka atta
- 25 gm sorghum flour jowar atta
- 40 gm Mint leaves pudina
- 1 tsp salt
- 1 tsp ajwain
- 1 tsp raw mango powder amchoor
- 2-3 tbsp Oil for shallow frying
Instructions
Preparation of dough:
- First, wash and drain extra water from mint leaves. Then roughly chop the mint leaves and put them aside.
- Add whole wheat, barley, makki, jowar, and soya flour in a big vessel.
- Now add salt, crushed carom seeds or ajwain, dry mango powder(amchoor) and chopped fresh mint leaves. Mix them well.
- Add little water at a time and make a soft dough, knead it for 1-2 minutes till it becomes soft.
Shallow frying of mint paratha
- Divide the dough into 8 balls. If you make thick parathas then the count will be lower.
- Take a ball, apply some dry flour and roll it into a 3-4 inch circle. Apply very light oil on it and fold it. Again fold it once and then roll it into a triangle shape.
- Paratha will be a little thicker than the regular chapattis.
- Heat an iron griddle on medium heat. Transfer the paratha on it and shallow fry it with little oil till both sides cook well.
- Once fried nicely from both sides, transfer to a plate and serve warm with your favourite pickle, curd or tea.
- Make the rest of the parathas in a similar manner.
Video
Notes
1. Fresh mint leaves give a nice flavour and aroma to these stuffed parathas but if fresh leaves not available, dry mint powder can also be used.
2. Give them any shape like round, square or triangle to make them more attractive for kids.
3. Roughly chop the mint leaves before adding to the flour to get the most aromatic flavour.
4. Leftover parathas can be stored in the fridge in an airtight container for 1-2 days. Warm them on the tawa or in the microwave before serving.
5. You can make them thick or thin according to your choice, thin parathas are on the crispier side while thick ones are slightly soft.