If you thought mint and coriander are only best for garnishing and in making chutney, you might be in for a surprise. Today I have a recipe for Mint and Coriander Parantha! They taste absolutely lip smacking on their own, but if accompanied with a gravy dish, Punjabi sabji or any dal it will enhance the taste. Mint and coriander have a plenty benefits, not only they aid in digestion but boost immunity as well. Very easy to make and is as yummy!
How to Make Mint and Coriander Paratha
Mint Coriander Paratha
- 1 Cup Wheat Flour
- 1/2 Cup Coriander Dhaniya - finely chopped
- 1/3 Cup Mint Leaves Pudina - finely chopped
- 2 Tbsp Cooking Oil
- Oil /Ghee for frying Paratha
- 1/4 Tsp Asfoedita
- 1 Tsp Chat Masala
- 1 Tsp Cumin seeds
- Salt to taste
- In a bowl, add flour, asafetida, chaat masala, cumin seeds and salt to taste. Now add finely chopped coriander, mint leaves and then finally cooking oil.
- Mix all the ingredients well. Now add water according to knead & prepare a soft dough.
- When the dough is ready, set it aside for 5 minutes.
- Now Place a griddle pan on flame, let it heat.
- Place the dough, rolling pin & circular board (chakhla) and flour for dusting.
- Take a portion of the dough and roll into a small ball. Flatten between palms and dust with some flour.
- With a rolling pin take the dough ball and roll it into a medium size chapati. Sprinkle flour on it, fold it into a half and make one more fold from left to right- into a triangle basically (my personal favorite shape).
- Dust in the flour again and roll it out outward from all sides to maintain a uniform thickness and the shape. For the dusting, I have used Rice flour, but you can take any flour of your choice.
- Heat a pan medium hot and place the paratha. Allow it to cook for about 15-20 seconds or till the color changes. Flip the paratha, apply oil and flip again. Cook until its light golden in color. Using spatula make sure the paratha is cooked evenly.
- In the second method, after you flatten the ball into 3” diameter, apply ghee & sprinkle rice flour and continue the similar way. Continue with the rest of the dough.
- Once the paranthas are ready serve hot!
It tastes absolutely relishing with gravy dishes and dal. Do try them in your kitchen. Drop your comments and let me know your experience.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.