Steps to Prepare Perfect Dried Mint Paratha

Hey everyone, it’s Brad, welcome to my recipe page. Today, we’re going to make a special dish, dried mint paratha. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Dried Mint Paratha is one of the most popular of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. Dried Mint Paratha is something which I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook dried mint paratha using 14 ingredients and 15 steps. Here is how you cook it.

The ingredients needed to make Dried Mint Paratha:

1. Take For paratha dough
2. Get 20 g fresh mint, finely chopped
3. Get 120 g wholewheat flour
4. Get 1 tbsp melted ghee
5. Take 1/2 tsp salt
6. Take As needed water
7. Prepare For the Filling
8. Get 2 tsp ground cumin
9. Get 1 tsp ground fennel
10. Get 1 tsp dried chilli flakes
11. Prepare 2 tbsp chaat masala
12. Get 5 g dried mint
13. Prepare 1 tsp Himalayan salt
14. Prepare 100 g ghee, for cooking

Instructions to make Dried Mint Paratha:

1. Take the flour and salt into a mixing bowl, add the chopped mint and mix through.
2. Add the melted ghee and enough water to bring the dough together.
3. Mix with your hands until you have a firm dough and clean bowl. - Wrap in cling film and leave to rest for 30 minutes.
4. Meanwhile make the filling by mixing all of the dry ingredients together, and warming the ghee to melt it
5. When the dough has rested divide it into four balls. Keep the remaining balls covered while you work with one at a time. - Dust the dough ball in flour and roll it out.
6. Brush liberally with melted ghee, then sprinkle over 1 tsp of the filling mix.
7. Fold the top edge of the disc over by 2cm, then gently lift the edge and fold again in a pleat, keeping the first fold on the top. - Continue until the whole disc is folded in pleats, like a fan.
8. Roll the pleat up lengthways in a tight snail shape, and squash the loose end so that it sticks to the roll.
9. Cover the rolls as you make them and continue until you’ve used up all of the balls, then roll each one out into a thick paratha shape, around 15-20cm across.
10. Leave the paratha in the fridge, separated with kitchen towel and covered in cling film, until you are ready to cook them.
11. Heat up your chapati pan or flat frying pan. - Brush with melted ghee then add the first paratha.
12. Cook for 30 seconds then flip it over and brush it with more melted ghee.
13. Keep flipping and brushing with ghee until it’s evenly cooked and very crispy, pressing down with a spatula to get maximum contact on the hot pan.
14. When cooked, remove the paratha to a tray and squeeze with your hands to break up some of the flaky layers.
15. Sprinkle the remaining filling spices over the paratha, and serve hot, with daal and pickle.

So that is going to wrap this up with this exceptional food dried mint paratha recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!