Pudina Paratha (Mint Roti/Paratha) with Jeera Aloo & Carrot Raita

This my favorite recipe love the mint flavor throughout the rotis for some reason my dad did not like garlic in it people who hate garlic flavors can avoid it this is a good recipe for breakfast or lunch...

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For mint roti:

2 Cups Whole Wheat Flour

2 Fist Full Mint(Finely Chopped)

1 Cup Yogurt

1 Tbsp Cumin

1/2 Tsp Chat Masala

1/2 Tsp Pepper Powder

4 to 5 Green Chilies (Finely Chopped)

5 to 6 Cloves Garlic(Finely Chopped)

2 Tbsp Ghee

1 Tsp Salt 

Oil for frying.

Method:

• Add all the above ingredients in a mixing bowl leaving the ghee out knead to a soft dough if yogurt is not enough little water can be sprinkled to knead into a soft dough.
• Add Ghee and knead the dough further for 5 minutes cover allow the dough to rest for atleast an hour
• Take a golf size ball portion of the dough dip into flour and roll out into roti add to a hot tava start to toast the roti and oil and fry toll the roti is cooked serve hot with jeera aloo and raita...Enjoy...:)

For Jeera Aloo:

2 Potatoes (Cubed into bite sized pieces)

2 Tbsp Cumin

3 Green Chilies (Finely Chopped)

2 Sprigs Curry Leaves

1/4 Tsp Chat Masala

1/4 Tsp Chilly Powder

2 Tbsp Oil

Salt as per taste

Method:

• In a wok heat oil on medium flame add asafoetida and allow to crackle a bit add the cumin and allow to splutter add the potato and salt stir and cover keep stirring occasionally till the potato cooks.
• Add chilly powder chaat masala chilies and curry leaves stir and serve along with roti.

For Raita:
2 Carrots (Grated)
1 Cup Yogurt
1 Tsp Salt
1/2 Tsp Cumin powder

Method:

• In a mixing bowl add all the above mentioned ingredients stir well refrigerate serve along with roti...Enjoy...:)