Monday, January 9, 2012

pudina paratha

No. of Portions – 100

Ingridients

Whole wheat flour (gehun ka atta) 2.5 kg
Refined flour (maida) 2 kg
Salt to taste
Carom seeds (ajwain) 100 gm

Oil / Melted ghee 1 kg
Mint leaves 3 bunches

Water for kneading

Pre – preparation:

1. Sieve wheat flour, maida and salt together

2. Add to it 1/2 tsp ajwain and 4 tsp refined oil or melted ghee.

Method:

1. Knead a dough with some luke warm water.

2. Take a roll from this dough and roll it like a chapatti.

3. Then make a fan from this round as done by children out of a paper to make lachhas.

4. Again make a roll.

5. Role like a chapati just from a single side.

6. And keep on hot tawa.

7. Put some pudina leaves and dhania leaves by wetting your hands on one side of the paratha.

8. Cook using oil or ghee.

Standard:

Good layered paratha, light green in colour, with a good flavour of mint.

2 comments:

  1. I thought about trying this recipe but it looked complicated so I just ordered it form restaurant. Result was a solid and taste is like wow. chowringhee satya niketan menu

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