Description:
Pudina Paratha is a pan fried flat bread made with whole wheat flour and mint leaves. There are many ways of preparing this simple roti… you may choose to use dry mint leaves or fresh with either refined or whole wheat flour or combination of both. Whichever you choose its still going to taste delicious and irresistible. I usually pack these for school or work lunch as they tend to be quite soft even after many hours. Preparing them in layered style adding extra ghee helps them to keep soft and flakky. Sid loves these parathas and can’t stop eating almost drenching them in plain fresh yogurt! Lets learn how to make these scrumptious mint parathas…..
Mint Paratha / Pudina Paratha Recipe/ Pudina Roti / Pudina Chapati/ Chappathi / Indian Flat Bread / Mint Flat Bread / How to make Paratha / How to make Pudina Paratha / Mint Roti / Pudhina Parotta
| Ingredients | |
|---|---|
| Whole Wheat Flour | 3 cups |
| Salt | 1 teaspoon |
| Sugar | 1 pinch (optional) |
| Ghee / Oil | 1 tablespoon |
| Water | 1 & 1/2 cup (sprinkle extra if needed) |
| Fresh Mint leaves | 1/2 cup packed (finely chopped) |
| Cumin seeds | 1 teaspoon (crushed) |
| Ghee | 1/4 cup (for folding) |
| Refined flour/ Maida | 1/2 cup for dusting |
Method:
Sieve wheat flour and salt in a deep bowl. Drizzle ghee on top of it.
Add ground cumin seeds and chopped mint leaves to it. Mix well using luke warm water.
Knead to make a soft dough. Cover and let it rest for 20 minutes.
Divide the dough into equal portions and roll each portion into round chapati.
Apply few drops of ghee to one half of the chapati.
Fold into half as shown. Now again apply little ghee to one half of that fold.
Fold again to form a triangle.
Dust some refined flour and start rolling out to make a triangular chapati.
Heat a tawa or frying pan and toast the flat bread. Cook each paratha on the tava from both the sides until golden spots appear. Use little ghee or oil while toasting.
Once cooked the paratha will puff up with layers as shown.
Serve hot with plain yogurt, pickle and salad.
Notes:
Yield – 12- 13 parathas
Dry Mint leaves can be substituted for fresh leaves.
Cumin seeds can be substituted with Ajwain seeds too.
If you don’t prefer layers, then skip the folding with ghee and just roll out like regular paratha and fry.
Maida is used for dusting to avoid burning in the tawa.
5 Comments
hi keep up ur good work of updating ur receipes. i always look for ur website for new receipes. will start preparing by seeing d pic of dish. all receipes came out well…..
Dear Mullai,
When i run out of ideas for recipe. I think of your recipe site as life saver. Please keep it up and continue encouraging people like me by your marvelous food creation. Thank you so much for all your post.
Dear Sharadha, thats so nice to you to drop in beautiful comment! You really made my day and very happy. I will try my best to come up more interesting recipes! Thanks you again and would really appreciate if you like us on face and share the content.
wonderful parathas….yummy presentation….
Thanks Shanthi!