Recipe of Pudina Paratha – These pudina parathas are crispy, flaky, layered, whole wheat flatbreads with mint.
Every time we go to a restaurant I always end up ordering pudina paratha. I first like the fresh minty flavor of the pudina and as an accompaniment, it goes very well with a dal tadka or a vegetable sauce.
Usually, for breakfast or lunch, I make simple pudina parathas at home. Since they taste so good, you can also consider making them for special occasions or guests.
In this recipe article, I share the restaurant style version. Here, the paratha mint is layered like the Lachha paratha. They are crispy and flaky and should be served hot. If you plan to serve in the tiffin box, just make paratha without the layers.
The recipe doesn’t have too much of a minty taste and flavor. With a balanced flavor from the mint leaves, the aroma and taste of other spices also blend well.
The best taste and texture is due to the layers. If you are short on time, you can make square or triangle parathas, which will be like regular parathas with the flavor of mint. They won’t have the punch in them.
In the recipe, I used fresh mint leaves. Although you can also use dried mint leaves.
You can add more mint leaves. But don’t add less. As the hero ingredient here are the mint leaves and bring so much flavor and taste to these parathas.
You can serve this paratha with a mango pickle, curd or with any veggie sauce or breadcrumbs.
How to make pudina paratha
1. Start by rinsing the mint leaves and set them aside. We will use 1 cup of tightly packed fresh mint leaves, half of which is added to the dough and the other half to the spice blend.
2. Now, let’s start with the preparation of the dough – take whole wheat flour about 2 cups (240 grams), 2 teaspoons of oil or ghee or butter and ½ to 1 teaspoon. coffee with salt or add to taste in a bowl or saucepan.
3. Mix very well.
4. Then add ½ cup of tightly packed fresh mint leaves, which have been finely chopped.
5. Again, mix very well.
6. Now add water in portions. Initially, you can add ⅓ to ½ cup of water.
7. Mix and start kneading the dough.
8. Add more water if needed and knead to obtain a smooth dough. Overall to knead the dough, I used ⅔ cup of water. Depending on the quality of the flour, you may need to add more or less water. cover the dough and set aside 30 minutes.
Make a spice blend for pudina paratha
9. When the dough is resting, you can prepare the spice blend. In a saucepan, add ½ cup of tightly packed fresh mint leaves.
10. Over low heat or over low heat with frequent stirring, roast the mint leaves.
11. Some mint leaves will darken, but continue to roast them until they dry and become crisp.
12. When the leaves are roasted and dry, remove them and keep them aside. If you have dried mint leaves, you can use them instead of roasting the mint leaves.
13. In the same pan, add 1 teaspoon of cumin seeds and ½ teaspoon of fennel seeds. Roast for half a minute over low heat.
14. Then add 1 dry red pepper (broken and seeded). The red chili is optional, but I add the little heat it provides in the parathas. You can even add ¼ teaspoon to ½ teaspoon of black pepper instead of red chili.
15. Roast until the cumin and fennel seeds become fragrant.
16. Remove them and add them to a dry mill or spice mill. when the cumin and fennel seeds heat up or cool down, add the dried mint leaves.
17. Grind to a semi-fine mixture or a fine powder.
18. Remove to a plate. Also add 1 tablespoon of chaat masala.
19. Mix the two spice blends very well. Set aside.
20. After 30 minutes, make medium sized dough balls.
Roll the pudina paratha
21. Take the dough ball from the rolling board and sprinkle a little flour on both sides.
22. Roll the ball into a large, thin chapati about 9-10 inches.
23. Here are the rolled chapati.
24. Spread or brush a little oil all over. You can also use ghee instead of oil.
25. Sprinkle flour evenly.
26. Now sprinkle the spice blend that we had prepared.
27. Start folding from the edges like a fan with creases.
28. Fold towards the end, then roll tightly into a circle.
29. Press the free end in the center down.
30. Prepare the pleated rolled balls like these and keep them covered for 12 to 15 minutes.
31. Now take a pleated ball and sprinkle flour on both sides.
32. Roll to a paratha of regular size. Let it be about 5 to 6 inches.
Cooking the pudina paratha
33. Place the paratha on a tawa / hot plate. Keep the flame on medium high to high.
34. When you see the paratha swelling in some places and it is half cooked, turn it over using tongs or a spatula.
35. Here is the partially cooked side.
36. Using a spoon, spread a little oil or ghee on this side. You can add as much oil or ghee as you want.
37. Flip again when next side is half done.
38. Spread some oil or ghee on this side as well.
39. Turn a few times to get the parathas evenly cooked and cooked.
40. Press the edges with a spatula so that they are cooked through.
41. You can make these parathas crispier or Karara as we call them in Punjabi by cooking for a little longer.
42. Remove them and place them on a plate or platter. Crush them between the palms, taking care of the warmth, so that the layers come apart.
43. Now, the pudina paratha is ready to be served. Do all the parathas this way. If you can’t serve them immediately, stack them in a pot or roti basket and serve them after you’ve made all the parathas. Note that these parathas should be served hot or lukewarm.
44. Sprinkle the remaining spice blend over the pudina paratha and serve plain with mango pickle or curd or with a dal fry or vegetable curry or sauce of your choice.
Some recipes that you can serve these parathas are paneer butter masala, dal makhani, chana masala, veg kadai, matar paneer, aloo matar, kadai paneer, dal tadka, etc.
You can also have them simply with a cup of tea.