Today’s recipe is Pudina Paratha. Pudina or Mint, a very aromatic and healthy herb is a favorite herb at home next to coriander. We consume it at least twice or thrice a week either as Pudina Thogayal, Pudina or Mint Rice or Pudina Thokku or as Pudina Paratha.
Pudina Paratha is another variant of parathas that is prepared at home regularly and loved by my family. Whenever I prepare this paratha, the whole house smells heavenly. The smell is so fresh and aromatic that it will definitely uplift your mood.
Pudina paratha is also one of the easiest and yummiest paratha that can be prepared in a jiffy when you have cleaned mint leaves at hand. Paratha preparation involves mixing of flour, mint leaves, ajwain, salt and water to make soft and non sticky dough and roll it into parathas by smearing a thin layer of the masala paste. You can roll these parathas into laccha parathas or as normal triangle chapathis or the regular round chapathis. However you roll and roast it, these parathas are so delicious on their own. If you like, just serve it paired with thick curds or butter or a raita and your simple yet hearty tasty breakfast or lunch or dinner is ready in minutes.
Do check out other paratha recipes – Paneer Paratha, Peas Paratha, Aloo Paratha, Sweet Corn Paratha, Pav Bhaji Paratha, Left over Dal Paratha
For the dough
Whole wheat flour – 2 cups (one cup measures 240 ml)
Pudina or mint leaves – 1 small bunch or ½ cup tightly packed
Ajwain or omam – ¾ tsp
Curd or yoghurt – 3 tsbps
Salt – ½ tsp or as needed
Oil – 1 tsp
Water as needed
For the masala paste
Ghee – 3 – 4 tsps
Kashmiri chilli powder – ¾ tsp or as needed
Chat masala powder – ¾ tsp or as needed
Garam masala powder – ¾ tsp or as needed
For roasting parathas
Oil or ghee for frying the parathas as needed
Prep time – 15 mins
Cook time – 30 mins
Total time – 45 mins
Makes 10 parathas
- Wash the pudina or mint leaves (I used the leaves only) in water to remove the dirt. Pat the leaves dry and finely chop them.
- Combine flour, finely chopped mint leaves, ajwain, curds and salt in a wide bowl. Add water little at a time and prepare soft and smooth dough. Lastly smear oil over the prepared dough. Let it rest until you prepare the masala paste.
- In a small bowl, mix ghee, red chilli, chat masala and garam masala powders and make a paste.
- Divide the dough into equal sized balls. I got 10 equal sized balls.
- Take one ball of dough, roll and flatten it into a disc of 6”-7” diameter. Use dry flour for dusting while rolling.
- Spread a thin layer of the masala paste on the rolled disc using a spoon or a knife or your fingers. Fold the disc like a paper fan. Hold one end of the fan and wrap it tightly with the other end by rotating in one direction (clockwise) and seal it. It should now look like a coiled disc.
- Flatten the coiled disc, sprinkle some flour and gently roll it to the size of about the regular chapathi you would make. You can roll it as per your preference, thin or thick.
- Alternatively, roll it into triangle chapathi or regular chapathi after spreading the masala paste. If so, skip folding into a hand held fan.
- Heat a tava; when hot, gently place the rolled paratha on the tava. Drizzle some oil or ghee over and around the paratha edges.
- When the base is partially cooked, flip the paratha using a spatula. Again drizzle some oil over the flipped paratha. Once the other side is cooked, flip it. Golden brown spots should appear on the paratha. You can press it with a spatula to ensure the inside is also cooked properly.
- Once both sides are cooked well with nice golden brown spots, remove the paratha from the tava.
- Repeat the procedure for the rest of the dough and make all the parathas in the same way.
Serve it hot directly from the tava to the plate either with thick curds or butter or green chutney or raita or pickle. Pudina parathas are very tasty on their own too and makes a perfect lunch box menu.
- I used store bought whole wheat flour for preparing the dough.
- You can add finely chopped green chillies to the flour for a spicier version.
- I used kashmiri red chilli powder for the masala paste. It gives a nice red color with less spiciness.
- I did not add any salt while preparing the masala paste as chat masala contained salt in it, which was sufficient for us. You can adjust the salt and spice level as per your taste preference.
- You can also add dry mango powder or amchur to the paste for a tangy taste.
- Depending on the time available at hand, you can roll out the parathas as laccha parathas or triangle or as regular plain parathas.
- You can use only oil or only ghee or a mixture of oil/ghee for cooking the parathas.
- Always cook parathas on medium-high flame as cooking on low flame will make them hard and softness may not be retained for a longer time.
- If not serving immediately, stack the cooked parathas one on top of the other until serving in an insulated hot pot.