PUDHINA PARATHA

I found this paratha to be really good for my palate and definitely a great change for me, after being with chappatis for many years :)) I am sure you will like it too. So please give it a try. It goes well with chicken curry, chicken fry or peas masala.

Given below are the steps which I took to go about....rather we took as I was into a supporting role while my wife made her first attempt :))
Next weekend I will be taking an independent jump into this.

Prepare dough from three cups of whole wheat flour.

Heat a small amout of oil (2 teaspoons) in a pan in low flame. Drop a small pinch of black gram into it and allow it to turn pale brown. Slice five small onions, three pods of garlic and one dry red chilly slit or green chilly into pieces and drop them into the pan. Sauté well, until the onion turns pale brown. Drop a small bunch of curry leaves and one small half teaspoon scoop of tamarind. Sauté well again.

Wash and separate a bunch of pudhina (mint) leaves from the main stem and drop it into the pan. Sauté well till the leaves go dull and shrink and gel with the other contents. Add a pinch of salt and sauté again. Taste for salt and continue adding pinches till the right salt level is achieved. This is the best method to avoid excess salt getting in. Switch off the flame and shift the contents into the little jar of a mixer. Beat the contents at good speed for about 5 minutes to get a nice puree.

Empty the contents into the bowl containing the prepared dough and mix well so that the pudhina paste goes in and blends well with the whole wheat dough.

The rest of the procedure is the same. Go ahead and prepare the parathas and enjoy the great taste.