Recipe of Ultimate Dried Mint Paratha

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to make a distinctive dish, dried mint paratha. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

Dried Mint Paratha is one of the most well liked of current trending foods on earth. It’s easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Dried Mint Paratha is something which I’ve loved my entire life.

To get started with this particular recipe, we must first prepare a few components. You can cook dried mint paratha using 14 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Dried Mint Paratha:

1. Take For paratha dough
2. Take 20 g fresh mint, finely chopped
3. Prepare 120 g wholewheat flour
4. Prepare 1 tbsp melted ghee
5. Make ready 1/2 tsp salt
6. Prepare As needed water
7. Take For the Filling
8. Prepare 2 tsp ground cumin
9. Make ready 1 tsp ground fennel
10. Take 1 tsp dried chilli flakes
11. Take 2 tbsp chaat masala
12. Make ready 5 g dried mint
13. Take 1 tsp Himalayan salt
14. Take 100 g ghee, for cooking

Steps to make Dried Mint Paratha:

1. Take the flour and salt into a mixing bowl, add the chopped mint and mix through.
2. Add the melted ghee and enough water to bring the dough together.
3. Mix with your hands until you have a firm dough and clean bowl. - Wrap in cling film and leave to rest for 30 minutes.
4. Meanwhile make the filling by mixing all of the dry ingredients together, and warming the ghee to melt it
5. When the dough has rested divide it into four balls. Keep the remaining balls covered while you work with one at a time. - Dust the dough ball in flour and roll it out.
6. Brush liberally with melted ghee, then sprinkle over 1 tsp of the filling mix.
7. Fold the top edge of the disc over by 2cm, then gently lift the edge and fold again in a pleat, keeping the first fold on the top. - Continue until the whole disc is folded in pleats, like a fan.
8. Roll the pleat up lengthways in a tight snail shape, and squash the loose end so that it sticks to the roll.
9. Cover the rolls as you make them and continue until you’ve used up all of the balls, then roll each one out into a thick paratha shape, around 15-20cm across.
10. Leave the paratha in the fridge, separated with kitchen towel and covered in cling film, until you are ready to cook them.
11. Heat up your chapati pan or flat frying pan. - Brush with melted ghee then add the first paratha.
12. Cook for 30 seconds then flip it over and brush it with more melted ghee.
13. Keep flipping and brushing with ghee until it’s evenly cooked and very crispy, pressing down with a spatula to get maximum contact on the hot pan.
14. When cooked, remove the paratha to a tray and squeeze with your hands to break up some of the flaky layers.
15. Sprinkle the remaining filling spices over the paratha, and serve hot, with daal and pickle.

So that is going to wrap this up with this special food dried mint paratha recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!