Pudina (Fresh Mint) Paratha

Growing up, parathas, plain, stuffed or spiced with all sorts of herbs and spices were one of the most regular things that mom made for us. I do the same now, parathas are a huge staple in our house, made probably more than any indian other flatbread. The kids love them with curries, in wraps and as a quick snack on its own.

These pudina paratha are flaky, fragrant & layered and pair well with just about anything. Pudina translates to “mint” and paratha is unleavened flatbread very popular in northern parts of India. With creamy mughlai curries they are just amazing, the hints of cooling mint flavor of these parathas complement the rich sauce very well.

Whenever I have a bunch of fresh mint to finish, I usually make a dough and make them layered laccha paratha style. Its so good on its own as well and gets better next day. I know many people like freshly made rotis or parathas but we love them anyhow, fresh or a day old. You can shape them circular or make triangle parathas as well if you dont want to make layered or are in a hurry.

I like a combination of fresh mint with cumin, ginger, fennel and a little chaat masala. The ginger is so good in here with chaat masala. Sometimes I add dried mint, sometimes I dont, I find dried mint a bit chalky and prefer using fresh mint as much as I can. The recipe is very straightforward and really its all about making a flavored dough, resting it and turning it into parathas. Read it below.

Print

Pudina(fresh Mint) paratha

Whole wheat flour parathas pacjed with flavor of fresh mint and spices. Pair well with curries of any kind. Or use as a wrap.
Course Main Course
Cuisine Indian
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 parathas

Ingredients

  • 1/2 cup heaped (20 gms) tightly packet fresh mint leaves , finely chopped, use just the leaves, save stems for something else.
  • 2 cup whole wheat flour (atta)
  • 2 tbsp besan (chickpea flour)
  • 2 tbsp oil
  • 1 tsp cumin seeds
  • 1/2 tsp coarsely crushed fennel seeds
  • 1 tbsp very finely chopped ginger
  • 1 tsp chaat masala
  • 1/2 tsp dried mint
  • 1/2 tsp salt (or to taste)
  • 2/3 cup water or as needed
  • 3-4 tbsp oil or ghee (for rolling the laccha paratha)
  • dry flour needed while rolling
  • oil for cooking

Instructions

  • In a mixing bowl, add the ingredients – flour, besan, mint(fresh & dried), spices, 2 tbsp oil and salt. Using your fingers mix everything well.
  • Now start adding water in parts. Initially you can add ½ cup water. Thereafter, the amount of water required depends upon the absorption quality of the flour.
  • Mix and begin to knead the dough. Add water as needed and knead for 3-5 minutes to make a smooth and firm dough. It should not be very loose or sticky. I used about 2/3 cup water.
  • Cover the dough and let rest for 30 minutes.
  • Divide the rested dough into equal portions and using your palms make them into medium sized balls. You can make them larger if you want thicker parathas.
  • Place the dough ball on a rolling surface and sprinkle some dry flour on both sides.
  • Roll the dough into a large thin circle of about 10 inch diameter. Dont worry about the shape right now, it should be thin.
  • Brush oil on the top surface(you can sprinkle a little more chaat massala if you wish) and begin to fold from edges like a hand fan, making thin pleates on top of each other.
  • Once there is a thick pleated long roll of the dough, fold it inwards like a spiral into a circle dough ball. Press down lightly, sprinkle dry flour.
  • Meanwhile, set a tawa to heat up on medium high stove. Roll the dough ball to a paratha of 6 inches. These will be slightly thick.
  • Place the paratha on the hot tawa. Keep the flame to medium high. Don't cook on low flame.
  • When you see paratha puffing on the top, flip it. Liberally spread oil on the cooked side.
    Flip and repeat for the second side. After you apply oil. toast nicely on both sides. You can make them crispy or keep them soft.
  • Crush a little before serving, that way the layers separate a bit but this step is optional.
  • Serve them. These keep for 1-2 days well in the fridge as well. Just warm them slightly on a suoer hot tawa before serving.

3 thoughts on “Pudina (Fresh Mint) Paratha

  1. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, poet, quilter. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. After many years of daily serving up of our local delicacies, cooking classes, and catering, we are now only open for special events, cooking classes, etc. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible people have found a place at our table. Wonderful experiences, we will treasure always. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, but now turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. I write poetry as the spirit wills, and the occasional short story. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat meat or dairy (usually), I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (I need to watch my own cholesterol so I am careful, but have been know to let a little piece of really good cheese accidentally fall on my plate!). I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me as well as the youngers in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to read. I enjoy taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary penpals! XXXOOO
    Dorothy's New Vintage Kitchen on said:

    These looks so delicious! I always learn something wonderful from your site!

  2. Am sooooo sooo glad you have started posting recipes again…really missed you on this space, each and every recipe of yours comes out absolutely yummy ! thanks

Leave a Reply