Cape Verdean Mint Paratha

Ingredients

In this Cape Verdean adaptation of Pudina Paratha, we incorporate Cape Verdean spices and flavors to create a unique fusion dish. The original Indian recipe is traditionally made with a combination of whole wheat flour, mint leaves, and Indian spices. However, in this Cape Verdean version, we use all-purpose flour instead of whole wheat flour and incorporate Cape Verdean spices to infuse the paratha with a distinct flavor profile. We alse have the original recipe for Pudina paratha, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (20g) fresh mint leaves, finely chopped 1 cup (20g) fresh mint leaves, finely chopped
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• 1/2 teaspoon salt 1/2 teaspoon salt
• 2 tablespoons vegetable oil, for cooking 2 tablespoons vegetable oil, for cooking

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 32g, 0.5g
• Protein: 4g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, chopped mint leaves, ground cumin, ground coriander, paprika, and salt.
2. 2.
   Gradually add water to the mixture and knead until a smooth dough is formed.
3. 3.
   Divide the dough into small balls and roll each ball into a thin circle using a rolling pin.
4. 4.
   Heat a griddle or a non-stick pan over medium heat.
5. 5.
   Place a rolled paratha on the heated griddle and cook for about 1-2 minutes on each side, or until golden brown spots appear.
6. 6.
   Brush the cooked paratha with a little vegetable oil on both sides while cooking.
7. 7.
   Repeat the process with the remaining dough balls.
8. 8.
   Serve the Cape Verdean Mint Paratha hot with your favorite Cape Verdean dishes or enjoy it on its own.

Treat your ingredients with care...

• Mint leaves — Make sure to wash the mint leaves thoroughly before chopping them. Pat them dry with a paper towel to remove excess moisture, as this will help in achieving a crispier paratha.

Tips & Tricks

• If you prefer a spicier paratha, you can add a pinch of cayenne pepper or chili powder to the dough.
• For a richer flavor, you can substitute some of the water with coconut milk.
• Serve the Cape Verdean Mint Paratha with a side of Cape Verdean hot sauce for an extra kick of flavor.
• To make the paratha more flaky, you can brush each layer with melted butter or ghee before rolling and folding.
• Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a griddle or in a toaster before serving.

Serving advice

Serve the Cape Verdean Mint Paratha as a side dish with traditional Cape Verdean stews, such as Cachupa or Caldo de Peixe. It can also be enjoyed with Cape Verdean grilled meats or as a snack with Cape Verdean dips and spreads.

Presentation advice

To enhance the presentation, stack the cooked parathas on a serving platter and garnish with a sprig of fresh mint leaves. Serve them alongside colorful Cape Verdean dishes to create an appealing and vibrant spread.