Pudina Chutney Parathas with Raita

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pudina Chutney Parathas with Raita calories by ingredient
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Introduction

My friend Radha Dhanani is a wonderful cook---specially her traditional Sindhi Cuisine is her forte.This Paratha is a filling and light Lunch when eaten with a serving of Fresh thick Yoghurt----just wonderful during the Summer Heat!!! My friend Radha Dhanani is a wonderful cook---specially her traditional Sindhi Cuisine is her forte.This Paratha is a filling and light Lunch when eaten with a serving of Fresh thick Yoghurt----just wonderful during the Summer Heat!!!
Number of Servings: 6

Ingredients

    DOUGH
    2 cups Whole Wheat Flour
    1.5tbsps.Wheat Bran
    1dash of Salt
    2tsp.Clarified Butter(Ghee)
    Water to bind
    CHUTNEY
    1small bunch of Fresh Mint Leaves
    1 small bunch of Fresh Coriander(Cilantro)Leaves
    3-5 hot Green Chillies
    4-5 Cloves of Garlic
    1tbsp.Cumin Seeds
    1tbsp.Lemon Juice
    Salt to taste
    RAITA
    400gms Fresh Plain Yoghurt(Whole Milk)
    100gms.Pineapple
    100gms Cucumbers
    50 gms.Tomatoes
    50gms.Shallots(Red Onions)
    5 hot Green Chillies
    10 Sprigs of Fresh Coriander(Cilantro)Leaves
    1tsp.Everest Brand Chaat Masala

Directions

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.

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