Crisp, flaky layered flatbreads with a refreshing mint flavor. These North Indian parathas are made with whole wheat flour and are perfect with yogurt and pickle for a delicious meal.
Prepare the Dough (10 minutes + 30 minutes resting)
In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Prepare the Mint Filling (5 minutes)
While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
Finely chop the dried mint leaves.
In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3
Shape and Layer the Parathas (10 minutes)
After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
Crisp, flaky layered flatbreads with a refreshing mint flavor. These North Indian parathas are made with whole wheat flour and are perfect with yogurt and pickle for a delicious meal.
This north_indian recipe takes 75 minutes to prepare and yields 4 servings. At 446.07 calories per serving with 8.41g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.
Brush about 1 tsp of ghee evenly over the entire surface of the rolled circle.
Sprinkle a generous portion of the mint filling evenly on top.
Starting from one edge, begin to fold the circle into narrow pleats, like making a paper fan, until you have a long, pleated strip.
Gently stretch the strip and then coil it into a tight spiral, tucking the loose end underneath the coil.
Press the spiral flat with your palm. Dust with a little dry atta and gently roll it out into a 5-6 inch circle. Roll with light pressure to preserve the layers.
4
Cook the Parathas (25 minutes)
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles appearing on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Drizzle about 1 tsp of ghee on the top surface and spread it with a spatula. Flip it again.
Gently press the paratha with the spatula, especially around the edges, to ensure it cooks evenly and becomes crisp. You will see the layers starting to separate.
Drizzle another tsp of ghee on the new top side, flip, and cook until both sides have golden-brown spots and are perfectly crisp.
Repeat the process for all the remaining dough balls.
5
Serve
Remove the paratha from the tawa. For extra flaky layers, you can gently crush the hot paratha between your palms.
Serve immediately with plain curd (yogurt), raita, or your favorite Indian pickle for a complete meal.
Pro Tips
1Use only fresh, vibrant mint leaves. Dried mint will not provide the same fresh aroma and flavor.
2Ensure the dough is well-rested for at least 30 minutes. This makes it more elastic and easier to roll, resulting in softer parathas.
3Do not overstuff the parathas with the mint filling, as this can cause them to tear while rolling.
4Roll the coiled dough gently. Applying too much pressure will cause the layers to merge and you won't get a flaky texture.
5Cook on a medium-high flame. A low flame will make the parathas hard and rubbery, while a very high flame can burn them before they cook through.
6For added flavor and digestion, you can add 1/4 tsp of ajwain (carom seeds) to the dough.
Recipe Variations
Vegan Version
Vegan Version
Substitute ghee with a neutral-flavored oil like sunflower or canola oil for both layering and cooking to make the parathas vegan.
Herb Variations
Herb Variations
Along with mint, you can add finely chopped fresh coriander (cilantro) or dill leaves to the filling for a different flavor profile.
Spicier Version
Spicier Version
Add one finely chopped green chili to the mint filling for an extra kick of heat.
Multigrain Paratha
Multigrain Paratha
Replace 1/2 cup of atta with other flours like besan (gram flour) or ragi (finger millet) flour for a healthier, multigrain version.
Health Benefits
✨
Aids Digestion
Mint (Pudina) is well-known for its digestive properties. It can help soothe the stomach, relieve indigestion, and promote healthy digestion. The fiber from whole wheat flour also supports a healthy gut.
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Rich in Fiber
Made from atta (whole wheat flour), these parathas are a good source of dietary fiber, which is essential for maintaining bowel health, lowering cholesterol levels, and helping you feel full longer.
✨
Natural Cooling Agent
Mint has natural cooling properties that can provide a refreshing effect, making this paratha an excellent choice for warmer weather. It helps in keeping your body cool and hydrated.
Frequently Asked Questions
How many calories are in one Pudina Paratha?
One Pudina Paratha contains approximately 235-250 calories, primarily from the whole wheat flour and ghee used in its preparation.
Is Pudina Paratha healthy?
Pudina Paratha can be a healthy choice as it's made with whole wheat flour (a good source of fiber) and fresh mint (which aids digestion). However, it is shallow-fried in ghee, which adds to the fat content. For a healthier version, you can reduce the amount of ghee used for cooking.
Can I make these parathas without ghee?
Yes, you can make them vegan by using a neutral vegetable oil instead of ghee. However, ghee gives the parathas a unique, rich flavor and helps in creating flakier layers.
Why did my parathas turn out hard or chewy?
This can happen for a few reasons: the dough was not soft enough, it wasn't rested for the recommended 30 minutes, or the parathas were cooked on a low flame for too long. Ensure your dough is soft and pliable and cook on a medium-high flame.
Can I prepare the dough in advance?
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling the parathas.
