SHAHI RASOI: PUDINA LACHCHA PARATHA

INGREDIENTS:

METHOD:

Preparing the dough and spice mix:

Chop ½ cup of pudina leaves and roast the remaining ½ cup of pudina leaves in a pan or microwave until crisp.
In a large mixing bowl, add 2 cups of wheat flour, chopped pudina leaves and salt. Mix well and knead into a smooth dough by adding little water at a time.
After kneading, smear 1 tbsp of oil on the dough and let the dough rest for some time.
In a pan, roast 1 tsp cumin seeds, ½ tsp fennel seeds, dry red chili and peppercorns on low flame until the cumin and fennel seeds are fragrant.
Remove from heat and add it into blender jar. Once it is cooled, grind the spices along with roasted pudina leaves into a fine powder.
When powdered finely, add the chaat masala and a pinch of salt to it. Pulse one or twice so that all the spices are well-combined. Keep aside the spice mix in a small bowl.

Preparing the paratha:

Divide the dough into 7-8 golf-sized balls. Take a dough ball and dust with flour on both sides and then roll out into thin chapati.
Brush some ghee all over on the chapati and then sprinkle some flour and spice mix on the chapati evenly.
Start folding from one edge to form pleats and then roll tightly into a circle. Similarly continue making pleated circles with all dough balls.
Now take on pleated ball and dust with flour on both sides. Roll out into paratha of 5-6 inch.
Place the parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1 teaspoon of oil/ ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked. Flip and cook the other side for about 1 minute adding 1 more teaspoon of oil/ghee.
Cook until light golden spots appear on both sides of the parathas. Continue preparing all the parathas in similar way.
Serve hot with tomato pickle or curd.

SHAHI RASOI