Green Chutney Paratha
Perfect for on-the-go meal or snack. Smear with ghee, butter or pickle, roll it up and good to eat.
Servings: 16 parathas
Equipment
- Blender
- Steamer
Ingredients
For the green chutney-makes 3/4 cup
- 1 bunch fresh cilantro washed, cleaned and roughly chopped
- 1 bunch fresh mint washed & cleaned, leaves only
- 1 bunch fresh curry leaves washed & cleaned, leaves only
- 3-4 fresh green chillies de-seeded
- 1 tsp salt
- 1 tsp cumin seeds
For the paratha dough
- 1 large potato boiled, peeled and grated
- 2 cups whole wheat flour atta
- 1 tsp turmeric powder
- 1 tsp roasted cumin powder
- 1 tsp garam masala can substitute with chaat masala
- 1 tsp salt
- 1 tbsp oil while kneading the dough
- 5 tbsp oil for frying the parathas
Instructions
To make the green chutney
- Make the chutney by blending together all the chutney ingredients, add a little bit of water if needed.Pour the chutney into a large mixing bowl.
To make the dough
- Add the grated potato and the whole wheat flour to the bowl.Add 1 tbsp oil and the spice powders.Knead all into a soft dough.Add some water only if needed while making the dough.Cover the dough and allow to stand for 15 mins.
To make the parathas
- Heat a griddle and pour some oil into a bowl for frying the parathas.Roll out the parathas in a single layer like you would roll out a phulka.There is no need to add oil and fold it while rolling.Place the rolled out paratha on the hot griddle and cook on both sides briefly, till pale brown spots begin to appear.Then spread 1/2 tsp oil on the top surface and flip it.Spread another 1/2 tsp oil on the other side and allow them to cook on both sides till dark brown spots appear.Remove from the griddle.
Store or serve
- Allow them to cool completely if you are packing them for travel purposes. When completely cooled, place them in a ziploc bag between wax paper. Refrigerate till ready to serveORServe hot with a side of pickle or raita.