Recipe: Indian parota with coriander and mint
Bread with aromatic herbs
November 16, 2009
 Parota are a traditional indian bread with coriander and mint
I added yeast to the original recipe to have fluffier parotas.
Indian parota with coriander and mint
Ingredients
Makes four parotas:
300g durum wheat flour
1 tsp salt
1 tsp dry yeast
150ml water
2 tbsp butter
2 sprigs of coriander
2 sprigs of mint
1 green chili pepper
1 tsp ajwain seeds
Directions
Dissolve the yeast in lukewarm water. Mix together durum wheat flour with salt, then add the yeast mixture, knead, and set aside 1 hour.
 Divide the dough into four parts, and roll them out very thin.
Spread some butter on the parota, and sprinkle with minced coriander, mint, green chili and ajwain seeds.
 Roll into a tube, as shown in the picture.
 Roll again the tube into a spiral.
Repeat for the remaining parotas.
 Set aside for 10 minutes.
Roll out again the parotas into circle shapes 15 cm in diameter.
Fry parotas in hot oil, turning when golden brown.
 A similar recipe:
Fried naan with curry
I'm sending this to Yeast Spotting.
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