Summer is knocking at our doors. Gently, but surely. The
call of the cuckoo, the blossoming of the Rhododendrons in the hills and silk
cotton in the plains, the enchanting aroma of mango blossoms infused in the
fresh morning breeze, the blooming of the lilies, foraging bees, the sprightly
gait of the early morning walkers are all harbingers of summers. The changes of
the season are visible in seasonal vegetables and fruits too. And yes, our food
preferences are also showing a shift.
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| Rhododenrons in full bloom in the hills |
Yesterday my mother got a bunch of fresh green mint (pudina)
from the mart – perhaps the first of the season. Mint is always associated with
summers. Its refreshing flavour is so soothing and calming and whichever dish
it is added to, it has a cooling effect on the system. I wanted to use the mint
fresh. I made mint paranthas. Here goes the recipe-
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| Folding the parantha |
Ingredients
2 cups whole wheat flour (atta)
½ cup mint leaves (cleaned, washed and chopped fine)
½ teaspoon Bishop’s seeds (ajwain)
Salt to taste
Warm water to knead flour
Oil to make paranthas
Method
Mix whole wheat flour, mint leaves, salt and bishop’s seeds
(ajwain).
Add warm water and knead well to get soft dough.
Cover the dough and let it rest for about 30 minutes.
Take small balls of the dough; roll out a small chapatti
sprinkling dry flour if needed.
Spread oil all over the chapatti. Fold the chapatti from the
left and from the right to meet in the center. Fold the top more than half way
down and fold the bottom side up to get a square. Roll out evenly to get a
square parantha.
Cook in a hot griddle till golden specs begin to appear on
the lower side. Apply oil and cook till crisp and brown. Repeat on the other
side.
Serve hot.
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