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11 MINS delivery
Pudina Paratha
Serves 4
40 mins
180 Kcal
Pudina Paratha or mint paratha is a very popular Indian flatbread flavoured with fresh mint leaves and aromatic spices. Famous for its unique, refreshing flavour, Pudina Paratha blends the faintly spicy warmth of the paratha with the very cool, bright essence of mint. The flatbread is layered, flaky, and golden brown, with a faint crispiness of its outer crust giving way to soft layers on the inside. It's widely enjoyed at breakfast, lunch, or even dinner and accompanies most curries, dals, and raita. The dough for the Pudina Paratha includes minced or crushed mint leaves added into it sometimes and cumin, ajwain, or even light green chillies for added zing. As the paratha starts browning, the fragrance of mint spreads in the kitchen, giving the scent an inviting and flavorful taste. Generally, Pudina Paratha is usually cooked on a tawa with ghee or oil, which brings out all the flavours, giving it a richness and an indulgent taste. One of the prime features of Pudina Paratha, though, is that it is a versatile dish. Pudina Paratha works well with a variety of Indian dishes-right from spicy gravies and rich curries to lighter accompaniments like yoghurt or pickle. The refreshing flavour profile makes it an excellent balancer for heavier dishes, cutting through all the richness and adding freshness to the meal. Most of the time, Pudina Paratha is relished on its own, as its robust flavour makes it simply delicious without any side dish.
Ingredients required for Pudina Paratha
- 250 gms wheat flour
- 1 cup fresh mint leaves
- 3/4 tsp salt
- 3-4 tbsp oil
- 1/2 tsp cumin seeds
- 1/2 tsp red chilli powder
- 1/4 tsp garam masala
Cooking steps for Pudina Paratha
- 1Let's make Pudina Paratha, a refreshing twist on your classic paratha with layers of minty goodness and a crispy, golden finish.
- 2Start with the dough by mixing 250 grams of whole wheat flour and a pinch of salt in a large bowl.
- 3Gradually add water, kneading until you have a soft, pliable dough—not too sticky, not too dry.
- 4Cover the dough with a damp cloth and let it rest for 15–20 minutes.
- 5This resting time ensures a smooth dough that rolls out easily later.
- 6While the dough rests, prepare the mint filling.
- 7In a bowl, combine 1 cup of finely chopped fresh mint leaves, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of red chilli powder, ¼ teaspoon of garam masala, and ¼ teaspoon salt.
- 8Mix well so the spices coat the mint evenly, bringing out its bold, herby flavor.
- 9After resting, divide the dough into six equal portions and roll each into a smooth ball.
- 10Dust your surface with a bit of flour, and roll each ball into a small 4-inch circle.
- 11To assemble, take one rolled-out dough circle and sprinkle a generous amount of the mint filling evenly over it, leaving a small border around the edge for sealing.
- 12Top with another dough circle and gently press the edges together to seal, encasing the mint mixture.
- 13Roll out the stuffed paratha gently to about 6–7 inches in diameter, being careful not to tear the dough.
- 14Dust lightly with flour if it sticks, but avoid over-flouring to keep the dough soft.
- 15Heat a tawa or non-stick pan over medium heat.
- 16Place the rolled pudina paratha on the pan and cook for 1–2 minutes on each side until golden brown spots appear.
- 17Drizzle a small amount of oil or ghee while it cooks to give it a rich flavour and crispy edges.
- 18Flip the paratha a few times to ensure even cooking and a flaky texture.
- 19Repeat the layering, rolling, and cooking process for the remaining dough and mint mixture.
- 20Serve your Pudina Paratha hot with yogurt, pickle, or your favorite curry.