Onion and Mint Parathas are parathas made with a stuffing of finely chopped onions , mint and spices . This ghee roasted parathas have a awesome flavor from mint and that zing from green chilly.
This onion and mint paratha is one of my favourite among the so many other favourites. Whenever I am not in a mood to eat what has been cooked, this Onion and Mint Paratha comes to my rescue. The paratha is loaded with onion and spices . I like to make it quite spicy , I add finely chopped green chillies , the tiny and spicy variety . These chillies have a very sharp taste and one can feel that heat but I enjoy it .
Mint is a herb that I love. Here we get a special variety of mint which is called Udaipur ka Pudina . This variety has a very unique flavour and aroma . I love this mint in my Paani Poori , Chutneys , veggies , Rotis .. oh just about everything .
Making this paratha is an art as these chopped onions ooze out water as soon as you add salt , as a result it gets difficult to roll the paratha with a good amount of stuffing .
There are a couple of tips to help you to roll it . Firstly the water should be squeezed out from the onions . After discarding this water the onions are no longer as pungent .
The second tip is to sprinkle some dry flour over the rolled disc before and after placing the stuffing . You can follow this tip for most Parathas as this helps in absorbing the moisture .
Once the paratha is rolled , lift it gently and roast without flipping it over and over . You need to flip the paratha just twice .Adjusting the flame from full to medium and slow is also important to get a good crunchy paratha .
Onion and Mint Parathas
2 cups whole wheat flour
Salt to taste
3 cups onions, chopped finely
2-3 green chillies , chopped
3 tbsp Mint leaves , chopped
1/2 tsp pomegranate powder
Salt to taste
1 tbsp ghee
Whole wheat flour for rolling
Ghee for cooking
Take the flour and salt in a mixing bowl .
Gradually add water and knead the dough.
Cover and keep aside for 15 minutes .
Add salt to the onions and mix well .
Let rest for 5 minutes .
Squeeze out all the water that has oozed out .
Add rest of the ingredients and mix well .
Divide the stuffing into six parts .
How to make the Paratha
Knead the dough once again .
Divide into six balls .
Take one ball , flatten it slightly .
Roll into a 4-5” disc.
Apply ghee on the disc .
Sprinkle some dry wheat flour.
Place one part of the stuffing and again sprinkle some wheat flour , this shall absorb any moisture that might still be there .
Bring the sides together to form a ball .
Lightly flatten the ball .
Dust it with flour and roll into a 6-7”disc .
Cook on a griddle applying ghee / oil on both sides till the paratha is nice and crisp .
In the process you shall have to adjust the flame from medium to slow.
Some more stuffed parathas