Ajwain / Mint / Coriander Leaves Paratha

Ajwain / Mint / Coriander Leaves Paratha it is so filling and tasty that you can have any day. Actually it is so easy to get this simple paratha recipe right. All the ingredients you can find any in your kitchen. 

INGREDIENTS

• Atta flour- 2 cups
  
• Ghee (melted) - 1 teaspoon
• Ajwain leaves – 1 small cup
• Mint leaves - 1 small cup
• Coriander leaves – 1 small cup
• Green chillies - 6
• Salt - 1 teaspoon
• Oil (for frying) - as required

METHOD

1. Mix salt and ghee to Atta flour.
2. Grind Ajwain, Mint, Coriander leaves and green chillies without water. 
3. Add the grinded mix to flour.
4. Sprinkle water and gather flour gradually.
5. Knead to smooth dough.
6. Give a rest for 5 to 10 minutes.
7. Make balls and roll out.
8. Fry chapatis on hot tawa using a Teaspoon of oil for each chapati.

You can serve with Ajwain chutney. 

Ajwain leaves chutney

The aromatic Ajwain seeds are used in adding flavour to a number of desi drinks, curries and even breads like parathas. It is also revered in Ayurveda for its numerous health benefits, you check this link for Ajwain leaves health benefits. But not a lot of people know about Ajwain leaves also are used in culinary.

Ajwain leaves chutney 

• Ajwain leaves – 10 leaves
• Coconut – 1/2 cup (grated) (optional if you want to have it raw chutney)
• Urad dal – 2 tbsp (optional if you want to have it raw chutney)
• Red chilies – 2 (optional if you want to have it raw chutney)
• Green chilies – 2
• Tamarind piece – a tiny piece (a marble size)
• Oil – 1 tsp (optional if you want to have it raw chutney)
• Salt – to taste
• Mustard seeds – 1 tsp(optional if you want to have it raw chutney)
• Curry leaves – few (optional if you want to have it raw chutney)
• Asafoetida– 1/4 tsp(optional if you want to have it raw chutney)

PROCEDURE  –

Raw chutney procedure

1. Clean the leaves and keep in water for few minutes.
2. In mixer jar add green chillies, ajwain leaves, tamarind piece and salt.
3. Grind the chutney using just enough water .

Tempered chutney procedure

1. Clean the leaves and keep in water few minutes.
2. In a pan, heat 1 tsp of oil and add the  urad dal, red chilies and green chilies. Fry them until the lentils turn slightly brown.
3. Now add the cleaned ajwain leaves to the pan and fry it low flame until the leaves wilt a little bit (about 5 minutes).
4. Add the grated coconut and the tamarind piece and give it a quick stir. Turn off the flame and let the mixture cool down.
5. Grind the chutney using just enough water and required salt.
6. Heat a small pan and heat 1 more teaspoon of oil. Add the tempering ingredients and let it fry. Add the tempering to the chutney and mix well.

Serve with idli or dosa!