Wheat Flour – 2 cups
Maida (all purpose flour) – 1 cup
Pudhina(Mint leaves) – 1 ½ cup (finely chopped)
Jeera (cumin seeds) – 3 tbsp (optional)
Baking soda – 1 pinch
Water – To knead
Salt – to taste
Oil or Ghee – for cooking parathas
Preparation of Pudhina Paratha:
- Heat 2 tbsp ghee in a small pan, add jeera (optional), chopped pudhina, fry for a min and keep it aside.
- Take a big bowl or basin, add wheat flour, maida, fried pudhina, baking soda, salt and mix well.
- Add water and oil little by little and knead the flour by hand till it becomes soft dough. Close the bowl or basin and leave it for 15 – 20 mins.
- After that, make medium size balls. Take a ball, dip it in wheat flour on both sides and roll it over a clean surface to make a 2 inch circle.
- Now roll the circle from one end to join the other end so that it will be like a pipe. Now place one end of the pipe shaped dough in the surface and hold it tightly by one hand. By the other hand, hold the 2nd end and roll it tightly in clock wise along the side of the first end. It’s like making swirls. Now it will be round again. Repeat this process twice. This will help in getting layered paratha.
- Now finally, roll it to make a 4 – 5 inch circle. Do the same for all dough balls.
- Heat tava well in medium flame, put a paratha and add 1 tbsp oil or ghee on sides and cook for a min. Turn it on other side and cook for a min. Take out when both sides are cooked well and repeat the same for all.
You can avoid the 5th step, if you are not particular about layered paratha.
You can also add chopped coriander with mint leaves, just to add flavor.