Pudina Paratha (Mint Flat Bread)

           Bored with the usual Parathas? Then try this yummy and aromatic Mint Paratha and relish it with any side dish, yoghurt, butter or just pickle. It is not only easy and simple to make but a very healthy and nutritious breakfast, brunch and snack item. Have it hot right out of the tawa for an unforgettable experience. They also serve as a perfect lunch box meal too. So check the step by step pictorial recipe to prepare it.

• 1 cup whole wheat flour
• 1/4 tsp. salt
• 1/4 tsp. turmeric powder
• 1/2 tsp. ajwain (carom seeds)
• 1/4 tsp. asafoetida
• 1/2 tsp. roasted coriander powder
• 1/2 tsp. roasred cumin powder
• 1/2 tsp. garam masala powder
• 1 tbsp. oil
• 2 tbsp. yoghurt
• 1 cup + 1/2 cup mint leaves, chopped & loosely packed
• 1-2 green chilies, chopped
• 1 tsp. ginger, grated
• oil to shallow fry

           In a bowl, combine whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup mint leaves and all the dry spices. 

          Knead into a tight dough with required quantity of water. Apply some oil and keep aside for 15-20 minutes.

          Divide into equal portions. Roll out each portion into a circle by dusting some flour. Smear some oil over it and sprinkle some flour and chopped mint leaves.

          Fold into a semi circle and again smear some oil, followed by mint leaves and flour respectively.

          Fold into a triangle and roll out again by dusting some flour. Make similar parathas with rest of the dough and keep aside.

          Heat a tawa / griddle and shallow fry the parathas, one at a time by drizzling some oil over it and around the edges. Fry on both sides till light golden in colour. 

          Serve them hot with any side dish, yoghurt, butter or just pickle. 

Mix whole wheat flour, green chilies, ginger, 1 tbsp. oil, 1 cup

     mint leaves & all dry spices. Knead into a soft dough with

 required quantity of water. 

                                  Apply some oil & let it rest for 15-20 minutes.

                    Divide into equal portions. Roll each portion into a circle by dusting 
                    some flour. Smear some oil & sprinkle chopped mint leaves & flour.

                   Fold into a semi circle & again smear with some oil, followed by a sprinkle
                   of mint leaves and flour.

                                  Fold into a triangle.

                  Roll out by dusting some flour. Do the same with rest of the dough in the same 

                   way and keep aside.

                   Heat a tawa & shallow fry the parathas, one at a time, by smearing some oil.

                   Fry on both sides till light golden brown. 

                     Serve them hot with any side dish, yoghurt, butter or just pickle.

Pudina Masala Poori (Spicy-Minty Deep Fried Puffed Bread)

          If Poori happens to be your favourite breakfast, then try something new. Just add some crushed dry mint leaves and some spices to make these delicious Pudina Masala Poori. It is anytime welcome from the same boring plain pooris. 

          Relish these deep fried puffed bread with any side dish for an enjoyable meal with your loved ones. So check out the step by step pictorial recipe to prepare them.

• 2 cups whole wheat flour (atta)
• 1/2 cup gram flour (besan)
• 1 tsp. ginger-garlic paste
• 1/4 tsp. salt
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 tsp. roasted coriander-cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. carom seeds (ajwain)
• 2 tbsp. dry mint leaves, crushed
• 1 tbsp. oil to knead
• oil to deep fry
• any side dish to serve
• sliced onion, fresh chilies and lime wedges to serve

          In a bowl, mix all the ingredients (except oil to deep fry) and knead into a tight dough by adding required quantity of water. Cover with a damp cloth and set aside for 25-30 minutes.

          Knead again for a minute and divide into equal portions (makes around a dozen). Roll out each portion into a small disc by smearing some oil or dusting some flour.

          Deep fry in hot oil till they puff up and are light golden in colour. Drain on a kitchen towel and serve them hot with any side dish and salad.

               Mix all ingredients (except oil to deep fry) & knead into a tight dough by 
               adding water. Cover with a damp cloth & set aside for 25-30 minutes.

                               Knead again for a minute & divide into equal portions.

                     Roll out into a small disc by smearing some oil or dusting some flour.

                          Deep fry in hot oil till they puff up & are light golden in colour. 

                                Drain on a kitchen towel.

                                Serve them hot with any side dish & salad.

Pudina Aloo Paratha (Minty Potato Flat Bread)

         Aloo Parathas are no doubt everybody's favourite breakfast. So is mine and I like to relish them with some pickles. And everytime I make them I keep giving a new twist to it. So today I tried with a handful of pudina, nigella seeds and the usual onion, ginger and green chilies. So check out the step by step pictorial recipe to prepare this wholesome delicacy.

• 1 & 1/2 cups whole wheat flour
• 2 potatoes, boiled & mashed
• salt to taste
• 1/4 tsp. turmeric powder
• handful of mint leaves, chopped
• 1 onion, chopped
• 2-3 green chilies, chopped
• 1 tsp. ginger, grated
• 1/2 tsp. nigella seeds
• oil to shallow fry

          In a bowl, mix together all the above mentioned ingredients (except flour and oil) and keep aside. Knead the flour with a pinch of salt and required quantity of water int a dough. Keep aside for 15-20 minutes.

         Divide the potato filling into 5 equal portions and the dough into 10 equal portions. Roll them out into small discs by dusting some flour. 

          Spread a potion of the filling  and over with another rolled out disc. Roll again into a larger circle by dusting some more flour. Roll out similar parathas with the remaining dough and the filling.

          Heat a tawa / griddle and fry the parathas one at a time on both sides till light golden brown by drizzling some along over and around the edges.

          Transfer to a plate and fry the rest of the parathas in the same way. Relish them with yoghurt or pickle.

                                 Divide potato filling into 5 equal portions.

                     Divide dough into 10 equal portions. Roll them out into small discs by
                     dusting some flour. 

Spread a portion of the filling over a rolled out disc.

Cover with another disc & seal all edges.

Roll out again.

Fry them on both sides till light golden colour by adding little oil.

Serve them hot with yoghurt or pickles.

Minty Chicken Fry

          Chicken fry is an universal favourite with everyone. So try out these yummy Chicken Fry with some mint flavour. They are perfect as appetizers / snacks and relish them with some hung yoghurt dip with kasundi / mustard paste. So check out the step by step pictorial recipe to prepare this delicacy.

• 10-12 chicken pieces 
• handful of coriander & mint leaves
• 1-2 green chilies
• 1 garlic clove
• 1/2 tsp. garam masala powder
• 1/2 tsp. roasted cumin powder
• 1 tsp. red chili flakes
• 1/4 tsp. baking soda
• salt to taste
• 2 tbsp. roasted chickpea flour / besan (gram flour)
• 2 tbsp. rice flour
• 1 egg, beaten
• 1 tbsp. lime juice
• oil to deep fry

 

          Make a paste with coriander leaves, mint leaves, garlic, green chilies and a pinch of salt. Rub this paste over the chicken, followed by rest of the ingredients (except oil).

         Add water if required. Set aside for 5-10 minutes. Heat oil in a pan and drop these chicken pieces gently, few at a time.

          Fry till light golden in colour on all sides on a low flame. Drain on a tissue paper and serve them hot with spiced yoghurt.







Spiced Yoghurt

• 1 cup hung yoghurt
• salt to taste
• 1 tsp. kasundi / mustard paste
• 1 garlic clove, grated
• 1/2 tsp. red chili flakes
• 1 tbsp. coriander leaves, chopped

          In a bowl, combine all the ingredients and serve with the fried chicken.

                Make a paste of coriander leaves, mint leaves, garlic, green chilies & a
                pinch of salt. Rub this paste over the chicken, followed by rest of the 
                ingredients (except oil).

                                Marinate chicken for 5-10 minutes.

                                 Heat oil & drop these chicken pieces gently, few at a time.

Fry till light golden in colour on all sides on a low flame.

Drain on a tissue paper.

Serve them hot with spiced yoghurt.

Mint Coriander Chutney

       
          Chutneys gives a complete meaning to any snacks without which it is incomplete. So here is a simple and an easy Mint Coriander Chutney that I always use as a dip to be had with some veggie crudités. It can be used as a spread on sandwiches or can be added to chaats and chips which gives a tangy punch to any dish. The absence of which makes any snack item bland.

• 2 cups mint leaves, washed & drained
• 1 cup coriander leaves, washed & drained
• 2-3 garlic cloves
• 1" ginger, chopped
• 1-2 green chilies
• salt to taste
• 1 tsp. amchur / lemon juice / chat masala 
• 1 tbsp. yoghurt
• 1/2 tsp. roasted cumin powder

          Grind all the above mentioned ingredients to a smooth paste by adding very little water. 

          Serve as an accompaniment with any snacks, as a spread on sandwiches or as a dip with some veggie crudités.

                     Grind all ingredients to a smooth paste by adding very little water. 

                               Serve with any snacks, as a spread on sandwiches or as a dip.