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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)
Prepare the Mint Filling (5 minutes)
Shape and Layer the Parathas (10 minutes)
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 446.23 calories per serving with 8.41g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
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Cook the Parathas (25 minutes)
Serve
Substitute ghee with a neutral-flavored oil like sunflower or canola oil for both layering and cooking to make the parathas vegan.
Along with mint, you can add finely chopped fresh coriander (cilantro) or dill leaves to the filling for a different flavor profile.
Add one finely chopped green chili to the mint filling for an extra kick of heat.
Replace 1/2 cup of atta with other flours like besan (gram flour) or ragi (finger millet) flour for a healthier, multigrain version.
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.
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.
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.
One Pudina Paratha contains approximately 235-250 calories, primarily from the whole wheat flour and ghee used in its preparation.
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.
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.
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.
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.
This recipe goes great with these complete meals
Crispy, spiced onion rings tossed with a fresh, tangy salad of cucumbers, tomatoes, and a zesty chaat masala dressing. A delightful fusion snack that's both crunchy and refreshing.
A hearty and protein-packed vegetarian twist on the classic keema. Crumbled soya granules and grated boiled eggs are cooked in a savory onion-tomato masala, creating a delicious and satisfying dish. Perfect to scoop up with warm rotis or pav.
A simple and comforting North Indian curry made with tender potatoes and sweet onions, simmered in a light tomato and spice gravy. This quick everyday dish is perfect with hot rotis or parathas.
A creamy and pungent yogurt dip bursting with fresh garlic flavor. This simple North Indian side dish, known as Lehsun ka Raita, is the perfect cooling accompaniment to spicy curries and biryanis.
