Friday, November 11, 2016

Mint Parantha

Mint Parantha

pic: sanjana kodical

Wholewheat flour - 1/2 cup
Oil - 1/2 tsp
Salt - pinch
Water - as required
Mint leaves - 1/2 cup
Ghee or butter - 1 or 2 tsp

Knead the dough using water
Add oil and knead well to make it smooth
Keep it aside

Wash the mint leaves and dry it well
Dry roast in a non-stick pan or microwave it
Crush it

Take a snall section of the dough and roll it out
Sprinkle the crushed mint leaves liberally on it
Fold it and roll it out to make a thick paranth
Smear little ghee or butter on a non-stick pan
Place the parantha on it
Let it cook
Spread little ghee on the other side before flipping it over
Cook the parantha well on both sides 
Eat it piping hot straight off the pan with a cup of hot chai

Layered Parantha
Roll out the dough to form a thin chapati
Spread little ghee and the crushed mint leaves
Fold to form small pleats
Roll it as shown in the figure
Roll it out to form a layered parantha 

Health Benefits of MInt
Great appetizer and promotes digestion
Stimulates digestive enzymes and facilitates body fat utilisation
Soothes stomach aches in cases of indigestion
Freshly crushed leaves helps deal with nausea and headache
Its strong aroma clears up congestion of the nose, throat, bronchi and lungs
Natural stimulant, relieves fatigue and depression
Promotes memory and alertness

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