Flaky Mint Paratha (Pudina Parantha): A Taste of India
2 hours 40 minutes
1332 reads
About Flaky Mint Paratha (Pudina Parantha): A Taste of India
Savor the irresistible aroma of fresh mint and the delightful taste of homemade Pudina Paratha (Mint Paratha). This flaky Indian flatbread offers a comforting, aromatic escape to the heart of Indian cuisine.A simple blend of all-purpose flour, semolina, and vibrant mint leaves creates a soft, layered paratha that's perfect for any meal. From kneading the dough to achieving that perfect golden-brown crust, this recipe guides you every step of the way.Enjoy your warm, fragrant Pudina Paratha with a side of dal, curry, or raita for a truly satisfying culinary experience. It's a taste of India you'll crave again and again.
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Recipe Time & More
Prep2 hours 20 minutes
Cook20 minutes
Total2 hours 40 minutes
Ingredients
Dough
Filling and Cooking
- 1 ½ cup Mint Leaves fresh, if unavailable, or dry
- 2 tbsp Ghee
- All-Purpose Flour for dusting
Instructions
- In a large bowl, combine the all-purpose flour, semolina, sugar, and salt.
- In a small bowl, dissolve the yeast in ½ cup of warm water. This activates the yeast and helps create a softer dough.
- Add the yeast mixture to the dry ingredients. Gradually add more water, kneading until a stiff dough forms. Kneading develops the gluten, resulting in a more pliable dough.
- Cover the dough and let it rest in a warm place for 2 hours, or until doubled in size. This allows the yeast to ferment and create air pockets, resulting in a lighter paratha.
- Roll out a portion of the dough into a medium-sized circle. Spread a thin layer of ghee over the surface and sprinkle with a little flour. This layering technique creates the signature flaky texture of the paratha.
- Sprinkle some dried mint leaves over the ghee. Starting from one side, tightly roll the dough into a log. Then, coil the log into a spiral, tucking the end underneath.
- Roll out the coiled dough again into a thin circle, dusting with flour as needed to prevent sticking.
- Heat a tawa or flat griddle over medium heat. Cook the paratha for a few minutes per side, or until golden brown spots appear. Pressing gently with a spatula helps ensure even cooking.
- Spread a little ghee on both sides of the paratha as it cooks. This adds flavor and helps achieve a crispy exterior.
- Serve the hot Pudina Paratha with your favorite dal, curry, or raita.
Recipe Notes
Good To Know
- If you are using fresh mint leaves, roast them on a hot tawa (flat griddle), cool, and then crush into a powder.
- For an extra burst of flavor, add a teaspoon of crushed dried fenugreek leaves (kasuri methi) to the dough along with the mint—this enhances the herbal notes and adds complexity to each bite.
- If you prefer a crisper texture, roll the paranthas slightly thinner and cook them on a medium-high flame, brushing with ghee only once they are almost done to avoid sogginess.
- For a vegan version, substitute desi ghee with a neutral vegetable oil or vegan butter, and ensure any accompanying sides (like yogurt or raita) are plant-based.
Expert Tips
- Don't overwork the dough, as this can result in tough paranthas. Mix until just combined.
- Allow the dough to rest for at least 30 minutes before rolling. This allows the gluten to relax, making the paranthas softer.
- Experiment with different fillings! Try adding grated paneer, spiced potatoes, or even a sweet filling like coconut and jaggery.
Storage Instructions
- Leftover paranthas can be wrapped in a clean kitchen towel, placed in an airtight container, and refrigerated for up to 2 days.
- Reheat on a hot tawa or in the oven to revive their freshness before serving.
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Recipe Nutrition
Calories: 571kcalCarbohydrates: 94gProtein: 12gFat: 15gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1710mgFiber: 3gSugar: 2g
Meera Girdhar
Articles: 98
6 Comments
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Looks so mouthwatering! Thanks for sharing.
This looks incredible! I need to try it.
Looks incredible! Thanks for the details.
This is perfect! Can’t wait to taste it.
Want to have this now !!! Looks so Yummy 😀
Looks so good! Can’t wait to try it.