Mint or pudina and corn parathas
These crispy parathas combine a mix of vegetables and are served with a tangy mint sauce
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 45m |
| SERVES | Makes 15 parathas |
175gm plain flour (maida)
175gm wholemeal flour
1 tbsp melted ghee plus ghee for cooking
For stuffing
100gm cabbage, finely chopped
Salt to taste
250gm fresh or frozen corn kernels
1 tbsp oil
2 medium potatoes, peeled and roughly chopped
1 medium onion, peeled and finely chopped
Juice of 1 lemon
1/2 level tsp garam masala
1 tbsp finely chopped fresh coriander leaves
1 tsp ground green chilli
1 level tsp sugar
For Mint Sauce
25gm mint leaves
1 tsp lemon juice
1/2 level tsp cumin seeds
3 green chillies
1 level tsp salt
100ml water
Filling
1. Sprinkle salt over the cabbage and leave for 10 minutes.
2. Meanwhile, boil the corn kernels, simmer for about 10 minutes until tender, then drain and crush.
3. Squeeze the water from the salted cabbage with your hands.
4. Heat the oil in a large pan and add the potatoes. Add a little water, cover and cook until soft.
5. Add the cabbage and onions and cook for 1 minute more. Add corn, lemon juice, garam masala, coriander, green chilli, and sugar. Season with salt and mix, then remove from the heat.
Mint sauce
Blend the ingredients for the sauce in a blender or food processor.
Parathas
1. Mix the flour and ghee with the mint sauce to make a soft dough, adding water if necessary.
2. Divide into about 15 equal portions and roll out very thinly into 15 cm (6-inch) rounds. Cook the rounds very lightly in a frying pan or griddle (tawa) with a heavy base. When small brown spots appear on the surface turn the parathas and cook the other side.
3. Put 2 tbsp of the stuffing in the centre of each paratha. Fold the paratha towards the centre from all 4 sides and press to seal.
4. Cook in a heavy-based frying pan or griddle lightly brushed with ghee.
5. When small brown spots appear on the surface turn the parathas and cook the other side. Serve hot.
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