PANEER PARATHA

    Being a South Indian, Rice is predominant in my Kitchen, but when I was just pondering through my cooking habits, I find that I have been balancing equally with both Roti and Rice.  At least 2-3 days in a week, I cook Chapati or Paratha for Lunch & Dinner.  Though Chapati takes over my menu very frequently, Parathas pop-up into my Menu as frequently as it is.  The reason is our love for Stuffed Parathas.  My daughter loves Stuffed Parathas and her most favourite is this Paneer Paratha.

    I had taken the picture a few days back, but couldn't find time to write the recipe for Paneer Paratha. Two weeks back I fell sick due to the side effects of some medicines I was prescribed with and to top up the scenario I got infected with Chicken Pox.  I had a tough time tackling both the issues.  Meanwhile, my daughter took over the kitchen and was cooking in a spree, treating me like a mother. Catering juices, tender coconut, porridge etc., & etc., on time with all great dedication and care. Alongside she was cooking all goodies like Parathas, Dhals, Kola Urundai, Appam, Stew, Chicken Curries and what not. She even went a step ahead and cooked Kerala Red Rice and my husband was all amazed by the way she catered food on time with all good precision and perfection.  I was happy that for a first timer she was doing a great job, and finally she was using the recipes from my Blog(I am at all glee).

    One day she came up asking me whether I have posted the recipe for Paneer Paratha & I said not yet.  She was planning to make Paneer Paratha from scratch.  She made Paneer and for dinner she had cooked Paneer Paratha.  Though I couldn't eat it, just for the sake, I tasted a bit and the aroma was so good that it was wafting around.  So, as soon as I am on the recovery process, I planned to write the recipe for Paneer Paratha here.   So, now I know, the sole intention of starting this blog is accomplished in my terms.  I started it to keep up a journal of all my recipes in a blog so that my kids or anybody interested can use the recipes when in need.

PANEER PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes, with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Green Peas Paratha etc., & etc.,

      Paneer Paratha is one of the most famous Indian Bread stuffed with Paneer.  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Paneer Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Paneer Parathas with a blob of Butter along with a cup of Curd(Yogurt), Pickle or Raitha.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE PANEER PARATHA - INDIAN COTTAGE CHEESE STUFFED PARATHA

PANEER PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

For a detailed Recipe on HOW TO MAKE PANEER, Click here...

To Cook:

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• I have used fresh homemade Paneer in this recipe.
  
• Grate the Paneer
  
• Mix the grated paneer with finely chopped Onions, green chillies, coriander leaves and other spice powders me mentioned under "For stuffing".
• Mix all the ingredients well until the spice powders are well combined with the Paneer.
  
• Divide the Paneer Stuffing into 12-15 medium-sized balls and keep them aside.

PANEER PARATHA

For Paneer Paratha:

• Roll the dough balls into thin circles.
• Place a little Paneer Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Paneer Stuffing into a Circle.
• Alternatively, can roll out two chapatis from the dough and then spread the stuffing in the middle.
• Then gently press the edges and roll it out.
  
• Heat a griddle(Tawa) and cook each Paneer Paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Paneer Parathas with a bowl of Curd(yogurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible, but both the ingredients are optional.
• Grate the Paneer for the stuffing. Crumbling it with your hands may yield you with bigger pieces of paneer in the stuffing, which may break/tear the Parathas when you roll it out.
  
• I have used fresh homemade Paneer in this recipe, you can use store bought ones too.
  
• Cook Paneer Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Paneer Parathas. But it gives a wonderful aroma to the Parathas
  
• Can also smear a blob of butter over hot Paneer Parathas before serving.
  

GREEN CHILLI PICKLE

    I got a liking for North Indian Pickles during my college days.  We had a few North Indian friends in our class, and we often shared our lunch boxes.  They loved our Idli, Dosa, Sambar Saadham, Thayir Sadham & I fell for their Dokla, Theplas, Parathas, and least to mention Punjabi Katta Meetta Aam ka Achar, Aam Chunda, Methia Keri Athanu, Katta Meeta Nimbu ka Achar, Hari Mirch ka Achar etc., They would always have Rotis, Subzi and a Pickle and me being a Pickle lover use to fall head over heels for Roti & Subzi and especially along with the Pickles. Hari Mirch ka Achar or the Green Chilli Pickles were one among them. I feel quite nostalgic when I think about this scenario now.

    Green Chilli Pickle, though this recipe is more or less my version of Pickle which suits my likes and preference.  With a mish mash of Punjabi Chilli Pickle and South Indian style pickle, as I add Red Chilli Powder to the Pickle and use Gingelly oil instead of Mustard Oil.  This version started during my initial days of trials with Pickling and I least had an access or knowledge for authentic versions of North Indian Pickles.  But I have always loved to combine it up with Parathas or Chapatis and these Pickles are made just for me at home.  Me being a Pickle lover and others at home even do not bother to take note of something like this exist in my pantry.  So all those numerous bottles of varieties of Pickles lined up in my refrigerator is solely made "ONLY FOR ME."

    I usually make these Green Chilli Pickle with the long variety of Green Chillies available in the local Market(Malaysia). The same variety is used for making Chilli Jeruk or the pickled Green Chillies in Vinegar which is a local favourite which is served along with Noodles & Fried Rice.  These varieties are not that spicy in terms with normal Chillies and the native Chilli Padi available in Malaysia.  But my first attempt with this Green Chillies were with Chilli Padi alias Kandhari Mulagu.  The sole reason behind it was a big Kandhari Mulagu plant the white variety which grew as big as a bush and I had three big plants of the same variety and a few small basket full of Chillies.  So, any extra produce available, gets converted into a Pickle in my kitchen.

    This Green Chilli Pickle is spicy to the norms as I add Red Chilli Powder along with other ingredients in this recipe, but it is purely optional.  Though the spiciness from the Green Chillies and Red Chillies are balanced and compensated with the addition of Lemon Juice and Jaggery.  For any pickle, Mustard, Asafoetida, Fenugreek seeds and mainly OIL plays a major role.  The type of oil used in a pickle is based on the region from which it originates. South Indian Pickles use Indian Gingelly Oil whereas, North Indian Pickles are laced with Mustard Oil. In this Green Chilli Pickle, the mustard seeds play the main part, imparting a wonderful flavour to this Pickle. We need to add more of crushed mustard seeds compared to other pickles. Another important ingredient for this pickle(any pickle as a matter of fact) is Oil. We should be generous enough while adding oil to Green Chilli Pickle.  This will prolong the shelf life. The spice and oil play a significant role in the shelf life of the pickle.

    This Green Chilli Pickle can simply be paired up with Chapatis, Roti, Batura, Methi Theplas, Mooli Roti, Aloo Paratha, Pudina Parathas, Spring Onion Paratha, Beetroot Chapati, Moong Dal Parathas, Gobi Paratha, Paneer Paratha, Matar Paratha etc.,
 

For more PICKLE Recipes, Click here...

Cuisine - North Indian(Punjabi)
Recipe Type - Pickle
Difficulty - Easy
Yields - 1- 11/2 Cups
Author - SM

Preparation Time - 20 - 30 Minutes
Maturing Time - 2-3 Days.

For NORTH INDIAN STYLE PARATHA RECIPES, Click here...

HOW TO MAKE GREEN CHILLI PICKLE

GREEN CHILLI PICKLE

INGREDIENTS :

For Green Chilli Pickle:

For Pickle Spice Mix:

METHOD:

• Sun dry the ingredients mentioned under "For Pickle Spice Mix" for a day or two.
• Alternatively, can dry-roast the ingredients on a very low flame until dry and aromatic.
• Dry roast the Fenugreek seeds, Fennel and Coriander Seeds on a low flame until it splutters and turns fragrant.
• Once completely dry, grind the ingredients coarsely and keep it aside.
• Slightly dry roast the Yellow Mustard seeds for a few minutes.
  
• Coarsely grind or Crush the Yellow Mustard Seeds and keep it aside.
• Meanwhile, wash the Green Chillies and pat dry them with a clean kitchen towel.
• Remove the stalks, and cut the Green Chillies into two, then make a small slit through each portion.
  
• In a large mixing bowl/jar, add the Green Chillies along with Turmeric Powder, Red Chilli Powder, Asafoetida, Salt and mix well.
• Add Crushed Mustard Seeds & the coarsely ground Pickle spice mix, pour in the Lemon Juice and mix well.
  
• Heat the Gingelly Oil/Mustard Oil until it reaches the smoky point.
• Turn off the flame and allow the oil to cool down.
  
• Now, gently pour in the Gingelly Oil/Mustard Oil into the Pickle and mix well.
• Mix all the ingredients until well combined, add the Jaggery powder and mix well.
  
• Adjust the amount of Salt if required.
• Tightly cover the mouth of the jar and leave this in a cool, dry and dark place for about 2-3 days.
• Mix the pickle every day with a clean and dry spoon(preferably a wooden spoon).
• After 2-3 days, Green Chilli Pickle is ready to be used.
• The Green Chilli Pickle is ready once the spice mixture is well infused into the Green Chillies.
• The Green Chillies would have turned soft and tender, once the pickle is ready.
• Store the Pickle in a clean and dry Glass/Ceramic Jar.
• Green Chilli Pickle tastes great with Parathas, Chapatis, Roti, Batura etc., 
  
• Can pair it up with Curd Rice too.

GREEN CHILLI PICKLE

NOTES:

• The Green Chillies should be absolutely dry & moist free before cutting them for the Pickle.
• Care should be taken while dry roasting fenugreek seeds.  Do not burn them, which would totally spoil the taste of the pickle.
• Adding Red Chilli Powder to the Green Chilli Pickle is truly optional.
• Adjust the amount of Red Chilli Powder to suit your spice level.
• Pour ample of Gingelly Oil/Mustard Oil to the pickle.  This will prolong the shelf life of the pickle.
• If you feel that extra oil should be added, once the pickle is made, Heat the Oil, cool it and then pour it over the pickle.
• Avoid using steel/aluminium/copper container for preserving the mangoes, as they tend to react with the acidic nature of salt and mangoes.
• A suitable method is to store them in a clean and dry, sterilized Glass/Ceramic/Porcelain Jars.
• Always use clean & dry spoons while handling this Green Chilli Pickle. 
• Wet jars/spoon can spoil the pickle as the moisture in them helps in the growth of Fungus and that would spoil the pickle. 
• If stored properly,  Green Chilli Pickle can last for a year or so. 
• The Pickle should be stored in a dry and dark place.
• In humid climates, it is advisable to keep them refrigerated to avoid spoilage.   
  

ALOO PARATHA

HOW TO MAKE ALOO PARATHA - POTATO STUFFED PARATHA

ALOO PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

To Cook :

METHOD :

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Boil the Potatoes, peel and mash them.
• Heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add mashed Potatoes along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Potato Stuffing into 12-15 medium-sized balls and keep them aside.

For Aloo Paratha:

• Roll the dough balls into thin circles.
• Place a little Potato Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Potato Stuffing into a Circle.
• Heat a griddle (Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Parathas with a bowl of Curd (yoghurt), Raitha or Pickle.

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Mash the potatoes without any lumps.
• If the Potato stuffing is prepared without lumps and large pieces, the Parathas will not break while rolling.
• Cook Aloo Parathas over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot parathas before serving.

MOONG DAL PARATHA

      Stuffed Indian Bread, colloquially named Parathas are Rotis made with immediately available ingredients in an Indian Kitchen. North Indian Cuisine is filled with variable recipes with a variety of stuffed Parathas. These parathas are made with Whole wheat flour(Gehun ka Aatta).  We can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha etc., & etc.,

      Dal Paratha is one of the most famous Indian Bread stuffed with Moong Dhal or Chana Dhal(Bengal Gram Dhal).  This is a popular dish originating from Punjab, but can commonly be termed as a North Indian Dish.  Dal Paratha can be served at any time of the day, it suits well for a breakfast, lunch and dinner.  Serve hot Parathas with a blob of Butter along with a cup of Curd(Yoghurt), Pickle or Raitha.

MOONG DAL PARATHA

      Dal Parathas are Whole Wheat Indian Bread with a heartwarming pre-cooked Dal Stuffing.  I have made this recipe with freshly cooked Moong Dal and then it is mixed along with seasonings & spices.  The Moong Dhal mix is used for stuffing the Paratha. Make sure that the Moong Dals aren't overcooked which will make it mushy.    The same recipe can be prepared with Chana Dal, but when prepared with Chana Dal, the Paratha becomes filling and slightly heavier than Moong Dal Paratha.  And the Prathas tastes unique to the Dhal used for stuffing.  The same recipe can be prepared with left-over Dal too. 

    What makes Moong Dal Paratha special is the soft and tasty filling of Moong Dal flavoured with mild spice powders and seasonings. Garam Masala gives this Paratha a wonderful flavour and Amchur(Dry Mango Powder) adds a tinge of tanginess to the dish. Usually, Parathas are roasted with lots of Ghee(Clarified Butter) and served with dollops of Butter. Moong Dal Parathas are wholesome as they are, so serve them with simple side dishes. These Parathas taste best when served hot with Pickles /Aachar, Curd or Raitha.  Moong Dal Paratha is one best dish which can be packed in a Lunch Box, as it stays fresh and soft even after a long time.

For more Recipes on INDIAN BREADS, Click here...


Cuisine : North Indian ( Punjabi)
Course : Main Course
Difficulty : Medium
Spice Level - Low
Serves : 4
Yields : 12 - 15 Parathas
Author : SM

Preparation Time : 25-30 Minutes
Leavening Time : 5-8 Minutes
Cooking Time : 15-20 Minutes

For more PARATHA RECIPES, Click here...

HOW TO MAKE DAL PARATHA - MOONG DAL STUFFED CHAPATIS

MOONG DAL PARATHA

INGREDIENTS:

For The Dough:

For the Stuffing:

To Cook:

METHOD:

For the Dough:

• Mix all the ingredients mentioned under 'For the dough', adding a little water, and knead it into a pliable dough.
• Finally, add oil /melted Ghee and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15  medium-sized balls and keep it aside.

For the Stuffing:

• Cook Moong Dal in a Saucepan or in a pressure cooker with enough water.
  
• Once cooked, drain the dal for about 15-20 minutes.
• Make sure that the water used for cooking is drained off before making the stuffing.
• Can mix all the other ingredients mentioned under "For stuffing" raw or sautéed.
  
• If Sautéing, heat Oil/Ghee in a Pan over medium flame.
• Splutter Cumin seeds, add finely chopped Onions and Green Chillies.
• Sauté them until Onions turn translucent.
• Add, Red Chilli Powder, Garam Masala to the above and fry this on a very low flame for few minutes.
• Add slightly mashed Moong Dal along with a dash of Salt and mix well.
• Sprinkle Amchur Powder and finely chopped Coriander Leaves/Spring Onions and mix well.
• Leave this on a low flame for a few minutes and switch off the flame.
• Allow it to cool.
• Divide the Moong Dal Stuffing into 12-15 medium-sized balls and keep them aside.

For Moong Dal Paratha:

• Roll the dough balls into thin circles.
• Place a little Moong Dal Stuffing at the centre.
• Bring the sides of the dough together and seal them tightly with your fingers, shaping them into a ball.
• Dust some flour and roll the dough with Moong Dal Stuffing into a Circle.
• Heat a griddle(Tawa) and cook each paratha on a medium flame.
• Drizzle 1/4 Teaspoon of Oil/Ghee over each Paratha and cook them until they turn into golden brown colour on both the sides.
• Follow the suit for the rest of the dough balls.
• Serve hot Moong Dal Parathas with a bowl of Curd(yoghurt), Raitha or Pickle.

MOONG DAL PARATHA

NOTES:

• Add very little water as required while kneading the dough.
• Adding Ghee/Oil while kneading the dough yields soft Parathas.
• Can Substitute Amchur(Dry Mango Powder) with Lemon Juice.
• Chop Onions and Green Chillies as finely as possible.
• Can avoid adding Green Chillies too.
• Slightly mash the Moong Dal for the stuffing.
•  I have sautéed all the ingredients for the stuffing.
• Alternatively, can mix all the other ingredients mentioned under "For stuffing" raw along with cooked Moong Dal.
• Cook Moong Dal Paratha over a hot griddle.  If cooked at low temperature, Parathas tend to become hard.
• Can avoid adding Ghee/Oil while roasting the Parathas.
• Can also smear a blob of butter over hot Moong Dal parathas before serving.
  

MINT PARATHA - PUDINA LACHCHA PARATHA

    Mint is my favourite herb. The flavour of fresh Mint is something I love the most. May be as Chutneys or Raithas when added into Curries or Biriyanis & Pulaos as a garnish, or in Parathas, the refreshing aroma of the herb makes the dish welcoming.

    'Pudina Paratha/Mint Paratha' is a unique tasting Paratha prepared with Mint Leaves/Pudina & Wheat Flour. Mint Paratha is a delicacy by itself and is known for its simplicity & flavour. But This Pudina Paratha is layered like the 'Lachcha Paratha'. They are crisp as well as flaky, and when served hot, it is an utter treat. This Pudina/Mint Paratha has a balanced flavour from Mint leaves along with its refreshing aroma and the taste & flavour of other mild spices added into it.

    Stuffed Indian Bread/Parathas are Rotis prepared with immediately available ingredients in an Indian Kitchen. North Indian Cuisine has a wide range of variable recipes with a variety of stuffed Parathas. Parathas are cooked with Whole wheat flour(Gehun ka Aatta) & we can get wild with the choice of stuffings, Aloo Paratha with Potatoes Stuffed in it, or Methi (Fenugreek Leaves) Paratha/Thepla, Mint Paratha, Onion/Spring Onion Paratha, Gobi(Cauliflower) Paratha, Mooli(Radish) Paratha, Dhal Paratha, Paneer Paratha, Lachcha Paratha etc., & etc.,

For more PARATHA RECIPES, Click here...

     Mint/Pudina Paratha is prepared, with whole wheat flour, and finely chopped Mint Leaves seasoned to taste. Add little water at a time while kneading the dough. Otherwise, the dough would be difficult to handle. I have used Fresh Mint Leaves in this recipe, but you can also make it with dried Mint Leaves. Some recipes even call for layering the spices into the folds while rolling out the dough. But I have added all the spices while kneading the dough, making the process easier.

    Parathas are usually cooked, over the griddle with a hearty drizzle of oil/ghee. The smell of Mint Leaves and Ghee wafts out a pleasant aroma while cooking this Pudina Paratha, and it comes out with a crispy layered texture. If you are in short of time,  roll it out like Chapati or shape it out into a square or a triangle. This Paratha can be eaten with Raitha, Curd or Pickle or serve it along with your choice of Vegetarian/Non-vegetarian Side Dishes.

For more INDIAN BREADS, Click here...

Cuisine - North Indian
Course - Main Course
Difficulty - Medium
Spice Level - Low- Medium
Yields - 12 - 15 Parathas
Author - SM

Preparation Time - 10-15 Minutes
Leavening Time - 5-8 Minutes
Cooking Time - 25 - 30 Minutes

To Read about the HEALTH BENEFITS OF MINT LEAVES, Click here...

HOW TO MAKE MINT PARATHA - PUDINA LACHCHA PARATHA

MINT PARATHA - PUDINA LACHCHA PARATHA

INGREDIENTS:

For the Dough:

To Cook:

METHOD:

• Clean, wash and finely chop the Mint Leaves.
• Mix all the ingredients mentioned under 'For the dough', adding a little water and knead it into a pliable dough.
• Finally, add oil and knead it again for about 7-8 minutes.
• Cover and leave it aside for 5-8 minutes.
• Before rolling them, knead it again.
• Divide the dough into 12-15 medium-sized balls.
• Then roll them out into thin circles of about 9 to 10 inches.
• Brush some oil all over the Paratha and sprinkle some flour evenly on top of it.
• Gently fold the rolled out Paratha and make small folds from one end.
• Fold & pleat until the other end, and then roll it tightly into a circle.
• Press the loose end to the centre.
• Follow suit with the rest of the dough and keep them aside.
• Prepare the pleated rolls our of the dough and keep them aside covered to rest for about 12 to 15 minutes.
• Now take one pleated ball and dust some flour on both sides.
• Roll it out into a circle of about 5 to 6 inches. 
• Heat a griddle(Tawa) and cook each Pudina Paratha on a medium flame.
• When Paratha starts to puff up at some places, drizzle oil or ghee on this side.
• Flip, drizzle a bit of oil/ghee and cook on the other side.
• Flip the Parathas & press the edges with a spatula, a couple of times so that you get it cooked evenly with a crispy outer layer.
• Once done, remove the Pudina Parathas from the Tawa and place them on a serving plate.
• Gently crush the Paratha between your palms with quick movements, as you do for Malabar paratha.
• Care should be taken while doing this, proceed with this step only when it is warm enough to handle.
• The idea is to separate the layers & to give a flaky texture.
• Serve Pudina Lachcha Parathas hot with a bowl of Curd(yoghurt), Raitha or Pickle.

MINT PARATHA - PUDINA LACHCHA PARATHA

NOTES:

• Can also add along with Coriander Leaves/ Spring Onions along with Mint Leaves.
• But for the unique taste of Mint, use just the Mint Leaves in the Paratha.
• You can add Garam Masala while kneading the dough.
• Add very little water as required while kneading the dough.
• Can also smear a blob of butter over hot Pudina Lachcha Parathas just before serving.