Mint Chappathis taste good and it is very delicious. These chapathi is good for digestion. The Mint Leaves have a pleasant warm, fresh, aromatic sweet flavor with a cool aftertaste. Mint was originally used as a medicinal herb to treat stomach ache and chest pains. In Olden days, powdered mint leaves were used to whiten teeth.
Ingredients for doughi:
- Wheat flour – 2cups
- Water – 1 ½ cup (enough to mix the dough)
- Salt – 1tsp
Oil – 2 to 3Tlbs
Yield: 12 – 14 Pieces
Ingredients for Stuffing:
- One Bunch of Mint Leaves ( Pudina) finely chopped
- Green chilies – 4-5
- Cumin Seeds – 1tsp
- Oil – 2tsps
- Gram masala Powder – 1tsps
- Salt – 1 tsp
- Haldi ( turmeric powder) – ½tsp
- Heat the pan; add oil to it when the oil heat up adds cumin seeds when it stops the pops.
- Pour the Mint Leaves to the oil add Coriander powder, Gram malasa powder, Turmeric powder, and salt.
- Now add to the cooked Mint Leaves to the flour.
- Allow it to cool
- Gently combine ground Mint and kneed to smooth dough.
(Before making chappathi you can try eating little for the taste to check everything is enough. And if you feel any of these ingredients is not enough you can add before adding t the flour.
Try not to add too much of water, if you add too much of water the flour will be sticky. The dough must not stick to the bowl. Now add oil and mix well.)
Making of Chappathi:
- Make round balls and roll out into thin chappathis using little wheat flour for dusting.
- Heat the Tawa and put the Mint chappathi on the top of that.
- When it puffs up turn over the other side and cook till brown specks are formed both sides.
- Add Oil or Ghee to chappathi on top.
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