Pudina Paratha

Have you ever felt elated about bargaining and then ending up purchasing, possibly a few bucks lesser than the tagged price, with a feeling of euphoria while walking out of the shop about having won a battle (huh, with the shopkeeper)??? Admit! I do!!! Even that ephemeral satisfaction is such a joyous feeling, despite being just a transient moment!

I love the Wednesday sales in the nearby stores. I await. I rush. I grab. I bill! Any savings? Again I'm elated! A few lady-like traits that I carry at times ;) One such moment was a week ago when the nearby FoodWorld had their Wednesday sale. A bunch each of Spinach, Mint, Coriander leaves all costing as low as Rs 1. Can I ask for anything better than this? I rushed to the spot to find farm fresh aromatic green leaves piled in stacks on their vegetable counters. I picked few bunches of each and they lasted well over few meals, including breakfast.

One such breakfast affair saw this mildly spiced Mint (Pudina in Hindi) paratha. Simple, healthy and flavorsome, it's a satisfying breakfast for any morning. You may use the same recipe to make Puris too.

Pudina Paratha

INGREDIENTS:

1 bunch Pudina (mint leaves)
1 green chilli
1 tsp salt (or to taste)
2.5 cups wheat flour
1/4 - 1/2 cup water
Wheat flour for dusting
Salt (if you prefer)
1 tsp ghee/clarified butter (if you prefer)

DIRECTIONS:

Wash and clean the mint leaves. Pulse them along with a green chilli to puree in a food processor. Prepare the dough with wheat flour, mint puree, salt, adding little water, till everything comes together to form a soft dough. Knead well and set aside for 30 mins.

Keep some wheat flour aside for dusting the dough while rolling it out. Using the rolling pin, take a large lemon sized dough and roll it out in a circle of about 6 inches. Dust the dough if it sticks to the rolling pin. Once rolled out, place it on the hot iron skillet. Turn it over the moment you see small bubbles forming. Wait another 30 secs to a minute till the other side is partially cooked. Now turn it over again. At this point, drizzle a little butter or clarified butter (ghee) or oil around the sides of the paratha. Flip again and cook the other side too. Remove from the skillet. Brush the roti with ghee or butter for enhanced taste.

P.S. These photographs may not be the best and won't probably do sufficient justice to these parathas, but don't go by looks of it. I had the least patience to capture them on my camera as they were for my breakfast and I am particular about eating them hot!