Pudina Paratha – a delicious, flaky mint flavoured Indian Flat bread. Flavourful and wholesome Pudina Parathas are full of the refreshing taste and aroma of fresh mint leaves. This paratha recipe stuffed with the goodness of pudina is easy to make.
Aromatic mint leaves are an essential ingredient in most Indian cuisine. Strongly flavoured pudina leaf parathas are both healthy and tasty.
Mint leaves have a cooling, refreshing effect. Mint or pudina leaves are used in teas, jellies, syrups and ice creams. Mint is known for its culinary, aromatic and medicinal uses.
Mint is a medicinal herb used to treat stomach ache and as a sleeping aid. According to Ayurveda, mint is beneficial to those suffering from Irritable Bowel Syndrome.
The strong, sharp scent of mint makes it useful as a room deodorizer. Crushed mint leaves help in whitening teeth and fighting bad breath.
Pudina Paratha Punjabi Recipe:
Pudina leaves stuffed paratha with its fresh flavour is best served hot off the tawa with curd or pickle of your choice.
How to make Punjabi Pudina Paratha:
1. To make mint leaves stuffed Indian Flatbread, mix whole wheat flour, chopped pudina leaves, salt and oil. Using water, gently knead into a soft dough. Keep aside for 10 minutes.
2. In another bowl, mix together the ingredients listed under “dry mix”.
3. Divide the dough into equal portions and roll out each portion into a disc. Apply butter on the surface of each disc and sprinkle some flour on it.
4. Sprinkle some of the dry mix on top.
5. Pleat the pudina stuffed paratha like a fan.
6. Shape the mint leaves stuffed Indian flatbread into a ball.
7. Roll out each mint flavoured ball into a circular disc.
8. Place the rolled out pudina lachha paratha on a hot griddle. Cook on one side and when brown spots appear, flip over.
9. Let the underside cook. Apply a little oil on both surfaces and remove stuffed mint paratha when golden brown.
10. Serve Pudina Paratha with Boondi Raita or pickle.
Mint Leaves Paratha details:
- Whole Wheat Flour – 1 cup
- Fresh mint leaves optional – 1/4 cup
- Oil – 1 tsp
- Salt to taste
- Water – 1/2 cup
- Dried mint leaves – 1/2 cup
- Pepper powder – 1/2 tsp
- Ajwain carom seeds – 1/2 tsp
- Cumin Powder – 1/2 tsp
- Butter – 3 tsp
- Salt to taste
- Oil for cooking – 1 tbsp
In a mixing bowl combine wheat flour, fresh mint leaves, oil, salt and knead into a medium-soft dough using water. Rest the dough for 10 minutes.
Meanwhile in another bowl combine dried mint leaves, pepper powder, carom seeds, cumin powder, salt and keep aside.
Divide the dough into equal portions and shape into balls.
Roll out each ball into a circular disc on a floured surface.
Spread butter on the surface with a knife and dust a little flour on it.
Sprinkle the mint leaves mixture evenly on top.
Fold the paratha into pleats and twist into a ball. Flatten and roll out each ball into a circle.
Heat a griddle and place the paratha on it. Once bubbles form, flip it over and cook on the other side.
Drizzle ½ tsp of oil and cook till both sides turn golden brown.
Remove and serve Pudina Paratha with curd.
* To make dry mint leaves, take fresh mint leaves and lightly roast on a hot griddle. Cool and then crush to a powder.
* Store dried mint leaves in an air-tight container.