Pudina Paratha – a delicious, flaky mint flavoured Indian Flat bread. Aromatic mint leaves are an essential ingredient in most Indian cuisine. Strongly flavoured Mint parathas are both healthy and tasty.
Pudina Paratha
Mint Leaves Health Benefits:
Mint leaves have a cooling, refreshing effect. Fresh 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.
How To Make Pudina Paratha:
Mint leaves stuffed paranthas have a great flavour and a freshness to them. The mint flavored Indian flatbreads are a tastier and healthier version of the regular flatbreads. The paranthas are simply delicious, served hot off the griddle with a nice dab of butter.
To make mint flavoured parathas, firstly mix whole wheat flour, chopped pudina leaves, salt and oil. Using water, gently knead into a soft dough. Keep aside for 10 minutes.
Then, in another bowl, mix together the ingredients listed under “dry mix”.
Next 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.
Now sprinkle some of the dry mix on top.
Pleat the rolled out paratha like a fan.
Then gather the pleats together and shape into a ball.
Roll out each ball into a circular disc.
Heat a griddle over medium-high heat and cook the paratha. Cook until the bottom side is slightly brown, about a minute or so.
Flip the mint paratha and apply a little oil. Cook the mint flatbread until golden, about 30 seconds.
Remove and serve Mint Paratha with Boondi Raita or pickle.
If you are searching for more Indian Mint Leaves Recipes, then do try out Mint Rice
Pudina ka Paratha is Indian Flatbread flavoured with the goodness of mint. Refreshing and aromatic Stuffed Mint Parathas are best had with Raita or pickle. Pudina leaves add a special zing when used in foods.
Course Main Course
Cuisine Punjabi
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 3
Calories 246kcal
Author Shil
Ingredients
For Dough:
Whole Wheat Flour – 1 cup
Fresh mint leaves,optional – ¼ cup
Oil – 1 tsp
Salt to taste
Water – ½ cup
For Dry Mix:
Dried mint leaves – ½ cup
Pepper powder – ½ tsp
Ajwain/carom seeds – ½ tsp
Cumin Powder – ½ tsp
Butter – 3 tsp
Salt to taste
Oil for cooking – 1 tbsp
Instructions
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.
Notes
* 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.
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