Mint Parantha

A REFRESHING TWIST ON THE PLAIN PARANTHA THAT GOES WELL WITH FLAVOURED YOGHURTS, MEAT OR VEGETABLE DISHES. AS WITH ALL PARANTHAS THEY ARE BEST EATEN HOT.

SERVES 4 | PREPARATION TIME: 45 MINUTES
COOKING TIME: 3–4 MINUTES PER PARANTHA

FRESH

50g mint leaves, finely chopped

1 quantity Plain Naan dough

SPICES

2 teaspoons ground cumin

1 teaspoon ground black pepper

¼ teaspoon ajwain seeds (optional)

PANTRY/LARDER

½ teaspoon salt, or to taste

flour, for dusting

4 tablespoons melted ghee, butter or oil

1 tablespoon dried mint

OPTIONAL GARNISH

sprinkle each mint parantha with a small pinch of chaat masala

1. Place a flat griddle or frying pan over a low–medium heat.

2. Using a mortar and pestle, pound together the chopped mint leaves, cumin, pepper, salt and ajwain seeds, if using. Set aside.

3. Lightly dust the work surface with flour. From the naan dough, take a medium-sized ball, flatten it and dust with some flour. Using a rolling pin, roll it into a circle with a 12cm diameter. Use a brush to spread some ghee, butter or oil all over the circle, and a sprinkling of flour.

4. Take a heaped teaspoon of the mint masala and spread it all over the circle of dough.

5. Starting from one side, fold and gather the dough together like a fan, then curl up from one side and roll back into a ball. Press down and dust with flour.

6. Roll out until it becomes a large thin circle. If sticking in between, keep dusting with flour.

7. Gently lift the parantha off the surface and place onto the hot pan. Turn up the heat to medium. The parantha will soon start to puff up. After 30 seconds, flip over, brush very lightly with water and sprinkle a pinch of dried mint all over. Gently press using a palette knife, cook for 1 minute, flip again and brush with ghee, butter or oil. Flip over again and swirl the pan around for 30 seconds. Brush with more ghee, butter or oil and serve hot. Repeat with the remaining ingredients. Sprinkle with some chaat masala, if desired.

NOTE: If made in advance, gently reheat each one in a frying pan before serving.