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Rava Mint Paratha

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Rava Mint Paratha

Rava Mint Parathas consists of bread made with mixing different flours and flavored with fresh mint leaves. These mint parathas are unique with its own fresh flavor. It can be served as a breakfast treat or with any meal. I think it pairs well with Tadka Urad Dal. This recipe will make 8 parathas and will serve 4.
Course Breakfast
Cuisine Indian
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4 people

Ingredients

  • 1/2 cup fine sooji (semolina)
  • 1/2 cup Besan (Bengal gram flour)
  • 1/2 cup whole wheat flour
  • 1 tsp chili flakes
  • 1/2 tsp salt
  • 1/8 tsp asafetida
  • 1/4 cup mint leaves (finely chopped)
  • 2 Tbsp oil (canola or vegetable oil)
  • 1/2 cup luke warm water (Approximately)

Also, need

  • 1/4 cup whole wheat flour (for rolling the paratha)
  • 3 Tbsp oil (for cooking the parathas)

Method

  1. Combine all the ingredients in a bowl except water, sooji, besan, whole wheat flour, salt chili flakes, asafetida, mint leaves, and oil mix it well. This will become very crumbly. Add water as needed to make the soft dough. Knead the dough for a minute. Set aside for at least 15 minutes. Note: dough will absorb the water and will become firm.

  2. Divide the dough into 8 equal parts and roll them into smooth balls. Roll them into about four-inch diameter, spread about 3-4 drops of oil and fold into two again put another 2-3 drops of oil and fold into triangle.
  3. Lightly flour the surface you will roll the paratha and roll it into about 5-inch diameter. Note: if paratha is sticking while rolling sprinkle little more flour this will help rolling.
  4. Heat the flat skillet on medium high. Note: heavy skillet works best. To check if the skillet is ready, put few drops of water on it. If the water sizzles right away, the skillet is ready.
  5. Place the Paratha over the skillet. When you see the color change and the paratha will puff in different places. Turn the paratha over.
  6. Paratha should have golden-brown spots. Wait a few seconds and put about 1 teaspoon of oil and spread with a spatula. Flip the paratha and put again half teaspoon of oil. Lightly press the paratha with a spatula.
  7. Flip again and press with a spatula making sure the paratha is golden-brown on both sides. Repeat for the remaining parathas.
  8. Parathas are best served hot and crispy. Serve them with Potato Curry with Yogurt Gravy.

Recipe Notes

Serving Suggestions

Serve these Rava Mint Paratha for breakfast with hot cup of chai. This goes well with any meal. I like to serve this with Potato Curry with Yogurt Gravy.


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4 thoughts on “Rava Mint Paratha

  1. Typically, an Indian breakfast could comprise of parathas or chapattis and a vegetable dish eaten lightly. I usually miss breakfast but if I were to have it, I would have 1 or 2 chapattis. Sometimes, we would have “puris” (deep fried) especially if we have visitors staying with us.

  2. Manjula…I love your cooking and am going to try to make these with some urad dhal …I so much appreciate your help and guidance. You do it so well and don’t mind teaching us the right way to cook such beautiful and tasty food that is so healthy. I just thank you again Manjula.
    Melo Gardener

  3. Manjula…I love your cooking and am going to try to make these with some urad dhal …I so much appreciate your help and guidance. You do it so well and don’t mind teaching us the right way to cook such beautiful and tasty food that is so healthy. I just thank you again Manjula.

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