PUDINA PARATHA

Ingredients

For the dough:

Whole wheat flour - 1 1/2 cup

All purpose flour - 1/2 cup

Salt - 1/2 tsp

Oil - 1/2 tsp

For the mint sauce:

Mint leaves - 1 cup

Lemon juice - 1 tsp

Cumin seeds - 1tsp

Green chilies - 3

Salt - 1 tsp

For filling :

Cabbage(grated) - 1 1/2 cup

Green peas(boiled) -1/2 cup

Potato(chopped and boiled) - 1

Onion(chopped) - 1

Lemon juice - 2 tbsp

Garam masala - 1 tsp

Chopped coriander - 1 tbsp

Ground green chili - 1 tbsp

Sugar - 1/2 tsp

Oil - 2 tsp

Salt - to taste

For cooking :

Oil or butter for each parantha - 1/2 tsp

Method

For the dough:

Pour all the ingredients for the sauce with 1/2 teacup of water into a mixer and blend.

Mix the mint sauce with the wheat flour, oil and salt and prepare a soft dough.

Knead well and divide into 20 portions. Roll out the portions into thin rotis.

For Stuffing :

Sprinkle salt over the cabbage and leave aside for 10 minutes. Thereafter, squeeze out the water from the cabbage using your hands.

Crush the green peas and potato roughly.

Heat the oil and add onion . cook for 1 minute.

Add the cabbage, crushed peas and potatoes.

Add the lemon juice, garam masala, coriander, green chili, sugar and salt. 6. Divide into 20 portions.

Main Procedure :

Cook on a tava(griddle) on both sides and brush lightly with oil or butter.

Serve hot with fresh curd or pickle.