Pudina Podi Stuffed Paratha

Pudina Podi Stuffed Paratha is a breakfast that does all the work before it even hits the tawa. Minty Pudina Podi — fragrant with dried pudina, the nuttiness of sesame, and the earthiness of urad dal — is kneaded straight into the atta, so every bite carries that aromatic mint warmth through and through. All it needs alongside is a cool spoon of perugu, and the meal is complete.

Prep: 15 min  |  Cook: 20 min  |  Serves: 3  |  Difficulty: Easy

Ingredients

• 2 tbsp  Minty Pudina Podi
• 2 cups  whole wheat atta
• 1 tsp  ghee (neyyi), plus more for cooking
• 1/2 tsp  salt
• water, as needed  to knead the dough
• 1/2 cup  perugu (curd), to serve

Method

1. In a wide mixing bowl, combine the atta, Minty Pudina Podi, and salt. Mix dry for a moment — you will smell the pudina rising as soon as the podi meets the flour.
2. Add 1 tsp ghee and rub it into the flour with your fingertips until the mixture feels like coarse crumbs.
3. Add water a little at a time and knead into a smooth, soft dough — it should not stick to your hands. Rest the dough covered for 10 minutes.
4. Divide the dough into 6 equal portions. Roll each portion into a round paratha of about 6 inches — the dough will be speckled green and have a faint mint fragrance as you roll.
5. Heat a tawa on medium-high. Cook each paratha for about 1 minute per side until small golden-brown spots appear, then apply a little ghee and press gently with a flat spoon for another 30 seconds on each side.
6. Serve hot straight from the tawa with a bowl of chilled perugu on the side.

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✓ High Protein  |  ✓ High Fibre  |  ✓ Rich in Calcium  |  ✓ Source of Potassium