Onion and Mint Parathas are parathas made with a stuffing of finely chopped onions, mint and spices. These ghee roasted parathas have an awesome flavour from mint and that zing from green chilly.
This onion and mint paratha are 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. At times we enjoy this paratha at Only Paratha’s, a restaurant that specializes in parathas.
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