Pudina Paratha

Name: Pudina Paratha
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Cuisine: north_indian
Ingredients: 2 cup whole wheat flour; 1 cup mint leaves (fresh, tightly packed); 2 pcs green chili; 1 inch ginger (peeled); 0.5 tsp cumin seeds; 1 pinch red chili powder; 1 pinch dry mango powder; 0.5 tsp salt; 1 tsp oil (for dough); 0.75 cup water (as needed for kneading); 2 tbsp ghee (for roasting parathas)

RATING

4.6/5(95)

TASTE SCORE

8/10

Fragrant mint parathas with a soft inside and lightly crisp, flaky layers. Fresh pudina, green chili, and simple spices bring bright flavor to this everyday flatbread that pairs well with curry, raita, or pickle.

PREP

20m

COOK

20m

SERVES

1 PIECE

141 cal

SERVINGS

METHOD · 6 STEPS

prep · ~4 min
Make the mint mixture.
1.Add mint leaves, green chili, ginger, cumin seeds, red chili powder, dry mango powder, and salt to a small grinder jar.
2.Blend to a coarse paste without adding much water.
3.Scrape down the sides once so the mint grinds evenly.
TIPKeep the mint paste fairly thick so the dough does not turn sticky.
knead · ~7 min
Knead the dough.
Place whole wheat flour in a bowl. Add the mint mixture and oil, then pour in water little by little and knead to a soft, smooth dough.
rest · ~15 min
Cover and rest the dough.
Cover the dough and let it rest for 15 minutes so it softens and rolls easily.
TIPA short rest helps the parathas stay soft and prevents shrinking while rolling.
prep · ~10 min
Divide and roll the parathas.
1.Divide the dough into 8 equal balls.
2.Dust each ball lightly with whole wheat flour.
3.Roll each one into a small circle, fold it in half, then fold again into a triangle.
4.Roll gently into a medium triangle about 5 to 6 inches wide.
fry · ~20 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.
2.Cook until small bubbles appear, then flip.
3.Spread a little ghee on both sides and cook, pressing lightly, until brown spots appear and the paratha is cooked through.
4.Repeat with the remaining dough.
TIPCook on medium heat so the layers cook through before the outside gets too dark.
serve
Serve the pudina parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Wash mint well and dry it thoroughly before grinding, or the dough can turn wet and sticky.
2
Keep the mint paste coarse and thick so the paratha dough stays easy to knead and roll.
3
If the dough feels tacky after resting, knead in a little extra atta instead of adding too much dusting flour while rolling.
4
Roll the folded triangles gently from the center outward to keep the flaky layers from sealing shut.
5
Cook on a properly heated tawa; if it is too hot, the mint can scorch before the inside cooks through.
6
Press the edges lightly while roasting so the thicker corners of the triangle cook evenly.
7
Stack cooked parathas in a cloth-lined container to keep them soft while you finish the batch.