Lightly spiced refreshing mint in whole wheat flour is another excellent choice for anytime snack, fast meals and getaways.

PUDINA PARANTHA

Components

1/2 cup fresh mint leaves (pudina).
1/2 cup chopped fresh mint leaves (pudina).
2 cups whole wheat flour (gehun ka atta) + for cleaning.
1 teaspoon salt.
3 tablespoons butter.
Oil for applying.
Pickle to serve.
Yogurt to serve.

Approach.

1. Take whole wheat flour and salt into a large bowl. Add sliced mint leaves and 3/4 cup water and knead into a stiff dough. Cover with a moist cloth and rest for 20-25 minutes.
2. On the other hand, dry the mint leaves on a non-stick tawa. Enable to cool and coarsely squash it with your fingers.
3. Divide the dough into 6 equal parts and shape them into balls.
4. Present each ball into a medium chapatti and smear 1/2 tablespoon butter and spray flour. Fold the chapatti like a fan and twist it back into the type of a ball. Rest for 5 minutes.
5. Dust some flour and roll out each ball into a parantha. Heat the same non-stick tawa and roast the paranthas, one at a time, using a little oil, till both the sides are uniformly light golden.
6. Spray the dried pudina on the paranthas and crush between your palms and serve with pickle of your choice.

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