Mint Ginger Tea With Onion Layered Paratha – Just In 20 minutes

Ingredients

• 2 tsp Tea leaves
• 0.25 tsp Tea masala
• 2 tsp Sugar
• 25 ml Water
• 75 ml Milk
• 6 leaves Mint leaves
• 1 small piece ginger
• 1/4 cup Wheat flour
• 1/4 cup All-purpose flour (maida)
• 2 tsp Gram flour
• 1 thinly sliced Onion
• 1/8 tsp Asafoetida
• 1/4 tsp Turmeric powder
• 1/2 tsp red chili powder
• 1/4 tsp Crushed ginger-chili
• 1/4 tsp Garam masala
• 1 tsp Chopped coriander
• as needed Water
• to taste Salt
• 2 tsp oil for dough
• Extra oil for frying paratha

Steps

1. Combine flours, salt, and 2 tsp oil. Add water, knead into soft dough, cover, and rest 10 minutes.
2. Thinly slice onion, add 0.25 tsp salt, mix, and let water release. Squeeze out excess water.
3. Add gram flour, asafoetida, turmeric powder, garam masala, red chili powder, crushed ginger-chili, and chopped turmeric to onions. Mix well.
4. Divide dough into 2 equal balls. Roll each into a paratha. Spread onion mixture evenly on one paratha. Place the second paratha on top, seal edges, and roll gently.
5. Cut into long strips. Stack 3 strips on top of each other, roll up, press, and roll out again to form a layered paratha.
6. Heat frying pan on medium. Fry paratha in oil, flipping both sides, until golden and cooked through. Repeat to make the second paratha.
7. For tea: Add water, milk, crushed ginger, mint leaves, tea masala, tea leaves, and sugar to a pot. Boil, simmer 2-3 minutes, strain, and serve hot.
8. Serve paratha hot with mint ginger tea and a side of red chili pickle, chutney, or sauce.