Tuesday, March 15, 2016

Minty Peas Paratha / Flat Bread ~ Day 68

A soft, flaky, refreshing flat bread seasoned with dried pomegranate and mango powder.

Preparation time: 10 minutes
Cook time: 40 minutes
Yields: 10 

  • Wheat flour - 2 cups + 1/2 cup for dusting
  • Green peas - 1 cup, frozen, thawed
  • Fresh mint - 1 cup, washed
  • Green chilies - 4
  • Ginger - 1-inch piece
  • Anardana / Dried Pomegranate powder - 1 tsp
  • Amchur / Mango powder - 1 tsp
  • Chat masala - 1 tsp
  • Salt - to taste
  • Oil - 2 tbsp 
  • Oil + Ghee - 1 tbsp each, for frying

  1. Grind peas, mint, green chilies, and ginger into a coarse paste.
  2. In  mixing bowl, combine flour, anardana powder (dried pomegranate), mango powder, chat masala, salt, 2 tbsp oil, and the ground paste.  Mix well.  
  3. Add water little at a time and make a soft dough.  Knead the dough for 5 minutes.  The dough can also be made in the kitchen aid stand mixer. 
  4. Cover and rest the dough for 30 minutes.  Combine oil and ghee in a small bowl.
  5. Divide the dough into 10 equal balls.  Dust the dough ball in flour and roll into a thin disc using a rolling pin. 
  6. Brush about 1/2 tsp oil and ghee mixture.  Sprinkle flour all over.  Gather one end of the disc and start making folds like a fan / pleat till the other end.  Roll from one end to another end to make a ball. Flatten and roll into a thin disc, dusting with flour as needed. 
  7. Heat a cast iron skillet / tawa and place the rolled out disc and cook on medium heat, until bubbles appear.
  8. Flip, apply oil/ghee to the cooked side.  Once the other side is cooked, apply oil/ ghee again.
  9. Toast until both sides are nicely cooked with brown spots.  Remove from the skillet.  Once all the parathas are cooked, gently loosen the layers by pressing the sides of the parathas.
  10. Serve hot with yogurt, pickle, or curry of your choice.

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