Pudina Paratha
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.Pudina Paratha brings together the freshness of mint, the warmth of spices, and the comfort of homemade Indian bread — all in one fragrant, wholesome bite. Whether you're a paratha enthusiast or a beginner cook, this Punjabi-style mint paratha adds a refreshing twist to your everyday meals. Pair it with your favorite curry, serve it with chai, or pack it for lunch — it shines every time.
Servings: 3
Calories: 246kcal
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.
* Store dried mint leaves in an air-tight container.