Coriander and mint leaves crispy paranthas | How to make Coriander and mint leaves crispy paranthas

By pallavi Nayyar  |  21st Feb 2018  |  
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  • Coriander and mint leaves crispy paranthas, How to make Coriander and mint leaves crispy paranthas
Coriander and mint leaves crispy paranthasby pallavi Nayyar
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

15

0

About Coriander and mint leaves crispy paranthas Recipe

It is a crispy and healthy version of paranthas. Mint improve digestion. Coriander is rich in flavonoids improves immunity. Serve it with curd or pickle of your choice.

Coriander and mint leaves crispy paranthas

Ingredients to make Coriander and mint leaves crispy paranthas

  • Whole wheat flour 1 cup
  • Rice flour 1/4 cup
  • ghee 2 tablespoon
  • onion 1 chopped
  • salt to taste
  • green chillies chopped 2
  • ginger chopped 1 tablespoon
  • coriander leaves 1 cup chopped
  • mint leaves 1/4 cup chopped
  • cumin seeds 1 tablespoon
  • Carrom seeds 1 teaspoon
  • water for making dough
  • oil for shallow frying

How to make Coriander and mint leaves crispy paranthas

  1. Mix all ingredients in a large bowl.
  2. Make a smooth dough with the help of water. Set aside for 5 minutes.
  3. Now heat a tawa and knead dough again with greasy hands. Make dough balls and roll it into a chapati. Apply ghee on it.
  4. Now fold it in shape of your choice. Square or triangle and roll it and make a parantha. Put it on tawa.
  5. Cook from both sides on low flame and apply oil.
  6. Serve with chutney or curd. Make all paranthas in the same way.

My Tip:

You can apply ghee also.

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