Podeena Paratha (Mint Paratha)
Now that we have our staples ready, preparing an Indian feast is not all that complicated. Especially if you have made and thawed paratha dough ahead. I like plain paratha, but these Podeena Paratha and their fragrant taste of mint are quite special!
Ingredients (makes 6 paratha):
456 grams/1 pound Paratha dough (freshly made or completely thawed)
1/2 tablespoon ground dried mint
4 tablespons melted ghee (or butter)
On a lightly floured surface, knead dried mint into Paratha dough until well-distributed. Then roll dough out into a large circle. Spread 3 tablespoons ghee all over the circle, and roll tightly like you would when making Cinnamon Rolls. Cut into 6 even portions. Place each standing up on a lightly floured surface and flatten into a disc with the palm of your hand.
Heat a large nonstick, heavy-bottomed pan or skillet over high heat.
Roll out each dough circle, carefully so the ghee or butter don’t ooze out, into a circle. Grease pan lightly with remaining ghee or melted butter and cook paratha, about 1 ½ minute on each side. Repeat with remaining paratha, greasing the pan lightly between each of them.
Serve Podeena Paratha warm, with South Indian Red Lentil Soup or a South Indian Shrimp Curry.