MINT CHAPPATHI
Ingredients:Wheat Flour- 1 1/2 cup
Mint Leaves - 1/4 cup
Salt as needed
Ghee - 1 t spoon
For Masala Powder
Mint Leaves - 1/4 cup
Cumin Seeds - 3/4 t spoon
Fennel Seeds - 1/2 t spoon
Red Chilly - 1 deseeded
Chaat Masala - 1 t spoon
Wash mint leaves and chop finely.
Mix together wheat flour, salt, chopped mint leaves, ghee.
Add water and kneed to a soft dough.
Allow the chappathi dough to rest for 1/2 an hour.
Fry 1/4 cup mint leaves in a pan until crisp and keep aside.
Dry roast fennel, cumin, red chilly until golden.
Grind along with roasted mint leaves to a fine powder.
Add the chaat masala and mix well.
Make small balls using the chappathi dough and roll to thin chappathis.
Sprinkle some ghee and prepared spice mix powder on the top and make pleats.
Roll tightly towards the centre and again roll to chin chappathi.
Roast the pudhina paratha in a hot tawa on both sides sprinkle some ghee on the top.
Enjoy mint paratha with pickle and curd.
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