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.
Pudina (Mint) paratha
- ½ 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 tablespoon besan (chickpea flour)
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- ½ teaspoon coarsely crushed fennel seeds
- 1 tablespoon very finely chopped ginger
- 1 teaspoon chaat masala
- ½ teaspoon dried mint
- ½ teaspoon salt (or to taste)
- ⅔ cup water or as needed
- 3-4 tbsp oil or ghee (for rolling the laccha paratha)
- dry flour needed while rolling
- oil for cooking
- In a mixing bowl, add the ingredients - flour, besan, mint(fresh & dried), spices, 2 tablespoon oil and salt. Using your fingers mix everything well.
- Now start adding water in parts. Initially you can add Â½ 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 ⅔ 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.