Of late, we are seeing a growing need to switch to more healthier options in our diet especially the breakfast that being the first meal of the day. However, it is treat to have sumptuous dishes once in a while for breakfast like the traditional aloo parathas . This becomes a winner with the addition of some mint leaves especially the ones that come from your very own garden. We harvested two grocery bag full of mint leaves that were waiting to be used. I first tried this mint and coriander rice using double the amount of mint to coriander. Unfotunately, I do not have a click of the rice. I will have to post this if I get to make it again. Next thing I made were these parathas which turned out to be tasty and flavorful. I decided to add the leaves raw without sauteing. But you can saute them if you wish to after processing it. As the mint was not sauteed there was a nice freshness and a little crunch inside the parathas. You can also check out my earlier posts which uses mint - Baked Minty Namakparas and Mint Pooris.
Apart from being very flavorful and aromatic, it has its own medicinal benefits that it is widely used for oral care and cosmetics. Mint brewed in tea or hot water is a remedy for digestive problems.
400 gms boiled and mashed potatoes
1 full handfull of mint leaves
3 to 4 green chilies
1 garlic clove
salt to taste
lemon to taste
oil for roasting
1.5 cups wheat flour for the dough
Use some water to knead the flour into a soft and stiff dough.
Have the potatoes mashed nicely. Process the green chilies, mint leaves and garlic in a food processor adding little salt and some oil. Combine this with the mashed potatoes thoroughly adding some salt and lemon juice. Add the chopped coriander leaves also if you are using them. Divide the stuffing into equal portions. The above quantity will yield about 9-10 depending on the size
Divide the dough also into the same number. Roll out the dough into a small circle and place the filling in the middle. Bring over the rest of the dough over the filling, flatten it out and roll into a thin roti. Cook both the sides on a hot tawa first and then with some oil on both sides till brown spots appears.
Repeat with the rest of the filling. Enjoy these parathas with some curd!!!
This recipe goes to Breakfast Club event currently hosted at Krithi's Kitchen.