This original Tarla Dalal recipe can be viewed for free

Phudine ki Roti


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Added to 31 cookbooks
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Thought you could use Pudina only to make raitas or refreshing drinks? Think again! The Punjabis are known for their ability to use every ingredient in every form and make a variety of dishes from them all with a unique taste and flavour. Dried Pudina is used in this Paratha recipe. Instead of mixing the Pudina into the dough it has been sprinkled on top after the Paratha has been rolled out. This makes the Paratha look great once cooked and its yummy fragrance spreads all over, taking every ones appetite to its peak. Try this Paratha once and I assure you'll definitely want more.

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Preparation Time: 
Cooking Time: 1 hour
Makes 10 rotis.
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Ingredients

Method
  1. Dry roast the mint leaves on a hot tava (griddle) till crisp. Crush lightly with your fingers.
  2. Combine all the ingredients including the mint leaves and knead to a semi-soft dough using enough water.
  3. Divide the dough into 10 equal portions and roll out each portion into a circle of 150 mm. (6") diameter, using whole wheat flour.
  4. Cook in a tandoor or on a hot tava (griddle) on both sides, using a little ghee, till brown spots appear on both the sides.
  5. Serve hot.
RECIPE SOURCE : Punjabi KhanaBuy this cookbook

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