May 4, 2009

* Mint Vegetable Parathas *

2 cups whole-wheat flour
1 tbsp ghee, or oil
Grind for the mint paste:
1/2 cup finely chopped mint leaves
1/2 tsp roasted cumin seeds
Pinch of sugar
Mix for the stuffing:
1 tbsp oil
1/8 tsp ajwain
1 onion, finely chopped
2 green chillies, finely chopped
1/2 tsp ginger paste
1 cup very finely chopped cabbage
1 cup steamed green peas, mashed
2 potatoes, boiled and mashed
1/4 tsp amchoor powder
2 pinches garam masala (optional)
1 tbsp lemon juice
1 tbsp finely chopped coriander leaves
Salt to taste, ghee or oil as required

Sift the flour and rub in the ghee. Add the mint paste and
minimum water to make a stiff dough. Divide into 10 equal
portions. Keep aside for 15 minutes.
Heat the oil in a non-stick saucepan. Add the ajwain, onion
and green chillies and fry for 1-2 minutes. Add the ginger
and cabbage and stir-fry for 3-4 minutes without adding any
water. Add the green peas and stir-fry for 2-3 minutes.
Add the potato, amchoor, garam masala, lemon juice and
coriander. Fry for 2-3 minutes stirring constantly.
Cool and divide into 10 portions.
Roll out a dough portion into a 3 inch round. Place the
stuffing in the centre. Cover and seal the stuffing and
roll into a smooth ball. Place a large oiled piece of foil
on the rolling board. Gently roll out the dough ball, using
an oiled rolling pin.
Heat a cast-iron tava. Lift the foil and place the paratha
on the tava. Roast well on both sides, using ghee or oil as
required. Serve hot with raita, curds or masala buttermilk.

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