Mint Paratha with Paneer and Onion

Pudhina Parathas are Indian flat-breads made with layers of aromatic mint leaves and a light dusting of spices. This makes a truly fragrant and delicious paratha, especially if you enjoy minty flavors.

My cousin and I frequently exchange notes on what we are cooking just to inspire and motivate each other, especially on those days and evenings when we are looking for excuses to not cook ;). So, when she told me she was making pudhina parathas for dinner a few weeks back, I needed no more inspiration! I was so motivated that I got carried away and added paneer and onion as well. This is yet another simple and flavorful flat-bread!
 

Ingredients (makes about 19 small parathas):

1. 3 cups whole wheat flour / atta
2. salt, as needed
3. 2 teaspoons coriander powder
4. 1 teaspoon chilli powder (optional; I didn't add any)
5. 1 cup roughly diced red onion
6. 1 cup crumbled or grated paneer
7. 1/4 cup + 1 tablespoon of dried mint leaves (or 1 cup of fresh mint leaves dry roasted until crisp and finely ground)
8. a few tablespoons of oil or butter or ghee to make the parathas

Preparation:

1. In a saucepan boil the diced onion until translucent. Drain the water and cool. Then grind to a pulp along with coriander powder, chilli powder (if adding), and dried mint leaves.
2. In a wide bowl, mix wheat flour and salt. Add the ground paste and slowly mix in. Sprinkle the paneer and mix. Slowly add water (I needed about 1.25 cups, you may need more or less) and knead the dough to form a smooth and soft pliable mass. 
3. Coat the top of the dough with a little oil, cover with a damp cloth and rest for at least 20 minutes. After the dough rests, knead a little more.
4. Heat a griddle. When hot, roll out lime-sized balls of the dough (by sprinkling some flour on the board to avoid sticking) to make a flat disc that's slightly thicker than regular rotis.  Transfer to the griddle and cook both sides on medium heat (or low-medium heat if using a hot cast iron skillet) by smearing a little oil or butter or ghee. To enhance the flavor of mint, just before removing the paratha from the griddle, sprinkle some dried mint leaves on top. The leaves will adhere to the fresh and hot coating of oil/butter/ghee and perfume the paratha a little more.

Remove from heat and serve immediately with pickle or yogurt or a mild side-dish that doesn't conflict with the flavors of mint, onion and paneer.