Pudina Chutney Parathas with Raita
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
DOUGH2 cups Whole Wheat Flour1.5tbsps.Wheat Bran1dash of Salt2tsp.Clarified Butter(Ghee)Water to bindCHUTNEY1small bunch of Fresh Mint Leaves1 small bunch of Fresh Coriander(Cilantro)Leaves3-5 hot Green Chillies4-5 Cloves of Garlic1tbsp.Cumin Seeds1tbsp.Lemon JuiceSalt to tasteRAITA400gms Fresh Plain Yoghurt(Whole Milk)100gms.Pineapple 100gms Cucumbers50 gms.Tomatoes50gms.Shallots(Red Onions)5 hot Green Chillies10 Sprigs of Fresh Coriander(Cilantro)Leaves1tsp.Everest Brand Chaat Masala
PREPARATION
DOUGH
Mix the Whole Wheat Flour and the Wheat Bran well.Melt the Ghee and sprinkle in the Salt into the Whole Wheat Flour mixed with Wheat Bran.Rub in well to get a crumbly texture.Knead to a firm,soft Dough with the required amount of Water----cover and keep aside for 30minutes.
CHUTNEY
Lightly roast the Cumin Seeds till crisp.Cool to room temprature and grind together all the Ingredients with Lemon Juice and very little Water to a smooth paste.Keep ready.
RAITA
Blend the Yoghurt till lump free and smooth.Peel and chop all the Vegetables and Fruit into small pieces.Slice the Green Chillies and mince the Fresh Coriander Leaves fine.Mix all the Ingredients together and season with the Chaat Masala Powder .Mix well and chill in 'Fridge till ready to serve..
METHOD
Divide the Dough into 24 equal parts and roll out thin equal sized Rotis.Roast these on a griddle over a slow flame till cooked through.
When cooled smear a Roti with the Chutney and layer with another Roti---smear that too in the same way and layer with the third Roti----smear this too with Chutney and layer again with the fourth Roti.Make 6 Parathas layered like the first one and keep ready.
Spray the Griddle with the Butter Flavour Spray and lay the layered Roti on this.Cover with a China plate and roast over slow flame till crisp.Gently turn over to roast the other side---making cuts in this layered Rotis with a sharp knife to cook through easily.Cover with a China Plate and cook till crisp and browned on both sides.Serve hot with bowls of Fresh Raita.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
DOUGH
Mix the Whole Wheat Flour and the Wheat Bran well.Melt the Ghee and sprinkle in the Salt into the Whole Wheat Flour mixed with Wheat Bran.Rub in well to get a crumbly texture.Knead to a firm,soft Dough with the required amount of Water----cover and keep aside for 30minutes.
CHUTNEY
Lightly roast the Cumin Seeds till crisp.Cool to room temprature and grind together all the Ingredients with Lemon Juice and very little Water to a smooth paste.Keep ready.
RAITA
Blend the Yoghurt till lump free and smooth.Peel and chop all the Vegetables and Fruit into small pieces.Slice the Green Chillies and mince the Fresh Coriander Leaves fine.Mix all the Ingredients together and season with the Chaat Masala Powder .Mix well and chill in 'Fridge till ready to serve..
METHOD
Divide the Dough into 24 equal parts and roll out thin equal sized Rotis.Roast these on a griddle over a slow flame till cooked through.
When cooled smear a Roti with the Chutney and layer with another Roti---smear that too in the same way and layer with the third Roti----smear this too with Chutney and layer again with the fourth Roti.Make 6 Parathas layered like the first one and keep ready.
Spray the Griddle with the Butter Flavour Spray and lay the layered Roti on this.Cover with a China plate and roast over slow flame till crisp.Gently turn over to roast the other side---making cuts in this layered Rotis with a sharp knife to cook through easily.Cover with a China Plate and cook till crisp and browned on both sides.Serve hot with bowls of Fresh Raita.
Number of Servings: 6
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 251.8
- Total Fat: 8.4 g
- Cholesterol: 8.7 mg
- Sodium: 142.2 mg
- Total Carbs: 39.7 g
- Dietary Fiber: 5.7 g
- Protein: 8.9 g
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