Millet mint masala paratha | Bajra pudina paratha ( Nutritive Diet )
Making for the dough :
- Bajra flour- 2 cups
- Wheat flour - 1 cup
- salt to taste
- 1 tbsp melted ghee
- Hot boiling water was dough making
Making of Mint Masala stuffing for paratha :
- 1 cup of finely chopped mint leaves
- 1 fist full of finely chopped coriander leaves
- 1 large onion finely chopped
- 1 medium deseeded tomato, very finely chopped
- 5 flakes of garlic finely chopped
- 1 tsp cumin powder
- 1 tbsp coriander powder
- 1 tsp ajwain
- 1/2 tbsp garam masala powder
- 1 green chilli finely chopped
- 1 tbsp kasturi methi
Method for dough making :
- Mix well the bajra and wheat flours , add salt to taste and the melted ghee.
- Add slowing little by little hot water, keep stirring and mixing the flour well till you see lumps. Do not add excess water.
- Keep it aside let the dough cool as water was too hot.
- When the mixed dough cools, mix and kneed well.
- Divide the dough into equal proportions and keep aside.
Making of Mint masala :
- Take a kadai, add 2 tbsp coconut oil, fry the garlic, ajwain, green chilli, onion. when onions is transparent add the chopped tomatoes.
- Let the tomatoes cook well for 3-4 minutes, keep tossing.
- Now add the coriander leaves and mint leaves, saute well for 2-3 minutes.
Add the coriander powder, cumin powder, garam masala powder and kasturi methi.
Mix well and saute the masala contents for 3-4 minutes, now add the salt and 1/2 lemon juice and fry for 2-3 minutes. Masala is done, keep aside and let it cool. Mean while during this process you would be kneading the dough well.
Preparation of Paratha :
- Roll the dough by dividing it into small equal balls. Same way prepare the stuffing balls and keep aside.
- Now take a dough ball gently press the edges so that the center is little thicker.
- Now keep the stuffing ball in center and fold the edges of the dough all over.
- Gentle roll the dough using rolling pin make 6 inch circle of paratha
- Heat the skillet on medium high. ( I used an iron skillet ).
Note: An iron skillet works best. To check if the skillet is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the skillet is ready.
- Grease the skillet with ghee and place the paratha over the skillet.
- After a few seconds you will see the paratha change color and puff in different places. Dab ghee little while flipping the paratha's.
- Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
- Now the paratha is ready, go for the next one in same way.
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