- 2 cups whole wheat flour (gehun ka atta)
- 2 cups plain flour (maida)
- salt to taste
- 1/2 tsp carom seeds (ajwain)
- 4 tsp oil or ghee
- 1/2 cup chopped mint leaves (phudina) leaves
- 3 tbsp mint powder
- 1/4 cup chopped coriander (dhania)
- oil for cooking
- Add ajwain, oil or ghee and phudina, mix well using luke-warm water knead a soft dough.
- Sieve the wheat flour, maida and salt together in a deep bowl.
- Divide the dough into equal portions and roll each portion into round chapati.
- Make a fan of the chapati as one do for laccha paratha.
- Again roll into a round semi-thick paratha from a single side.
- Put some pudina powder and dhania leaves by wetting your hands on one side of the paratha.
- Cook each paratha on a tava from both the sides untill golden spots appears, using little ghee or oil.
- Serve hot.
Paratha can be made with anything, it will taste great as usual. I had some mint leaves lying in fridge, so i thought of make paratha with it. This is so simple to make and i added only cumin and pepper powder because i wanted to keep the mint flavour as the dominant flavour in the paratha.