Herbs like mint, coriander, basil are very sensitive and clever. Sensitive because they cannot last very long and clever because they are very elusive, not available when required. In my case the herb is mint, I buy it sometimes thinking I would make chutney or pulao or chaats. Then I forget about it and it is somewhere stuck in the bottom of the vegetable drawer. My solution to using pudina/mint is making these flaky pudina dhania paratha.
This recipe can be quickly made with leftover chapathi/roti dough. Quickly chop up some fragrant mint leaves and here I have also added dhania/fresh coriander. Fancy looking pudina dhania paratha will be ready in a few minutes. All you need is a little patience to get the chapathis rolled out first, stuff them and then make the lacchha. They should then be rolled out again but trust me after the first one they are easy to make.
These pudina dhania paratha are so flaky and delicious! The best part is unlike other stuffed parathas these store well. They can be packed for kids lunch box and also for travel. Just some pickle and pudina raitha and lunch/dinner is served.
Try more parathas from FOI, aloo paratha, gobhi paratha, paneer paratha etc. Try more lunch box and travel recipes which can come to the rescue many times!
- 1 bowl/recipe chapathi/roti dough (whole wheat/atta)
- ½ Cup chopped fresh pudina/mint
- ½ Cup chopped fresh dhania/coriander/kottambri
- 1 chopped clove of garlic
- Black pepper and salt to taste
- Whole wheat flour/atta for dusting
- Ghee/oil for roasting
- Finely chop pudina and coriander
- Also chop garlic and add these to a plate
- Mix well, season with salt and pepper
- Pinch a ball from the dough
- Dust with atta and roll into a thin chapathi
- Apply oil or ghee and spread
- Next spread the chopped pudina dhania mixture all over
- Roll the rolled out chapathi tightly as shown
- Pull the rolled out dough slightly and roll sideways as shown
- Tuck the end on top and form a flat patty
- Repeat with all dough and mixture
- Dust with atta and carefully roll into a paratha, this time slightly thicker
- Roast on a heated tawa
- Apply oil or ghee
- When roasted well on both sides remove from tawa
- Lightly break up the layers
- Serve with raitha or aloo jeera!
Add some masala also if you want some heat, like garam masala or red chilli powder to the pudina stuffing
When rolling out the final layered paratha do not apply a lot of pressure as the layers will disappear
Pudina Dhania Paratha Stepwise:
Finely chop pudina and coriander
Also chop garlic and add these to a plate
Mix well, season with salt and pepper
Pinch a ball from the dough
Dust with atta and roll into a thin chapathi
Apply oil or ghee and spread
Next spread the chopped pudina dhania mixture all over
Roll the rolled out chapathi tightly as shown
Pull the rolled out dough slightly and roll sideways as shown
Tuck the end on top and form a flat patty
Repeat with all dough and mixture
Dust with atta and carefully roll into a paratha, this time slightly thicker
Roast on a heated tawa
Apply oil or ghee
When roasted well on both sides remove from tawa
Lightly break up the layers
Serve with raitha or aloo jeera!
