- How to make Podina Parantha Recipe :
Separate mint leaves from its stalk, wash twice with water thoroughly and dry completely. Chop the leaves finely.
Mix gram flour, cumin seeds, 1 tbsp ghee or oil and chopped mint leaves in the flour. With help of water, knead the dough. (For kneading this much quantity of flour, almost 1 cup of water is required). Cover the dough and keep it aside for 20 minutes.
Take small lump from the dough and roll it out into 5 to 6 inch diameter. Spread some ghee over the rolled parantha and fold giving it a moon shape. Again spread some ghee over this folded side and fold it again in cone or triangular shape. Lift it up and dust with some dry flour. Now roll it out thinly. (Don't make it too thin)
Spread some ghee over the tawa and place this rolled parantha over it. Apply some ghee on both the sides of parantha and roast until it gets golden brown spots on it. Take off the parantha from tawa and place it over a bowl kept above a plate. Likewise prepare rest of the paranthas as well.
Steaming hot pudhina parantha is ready. Serve this tempting parantha with any sabzi, pickle, curd or rice and relish eating.
If parantha served directly to the person having meal, it taste delicious.
For four member
Time - 40 minutes
