Vibrant Mint-Coriander Paratha: A Flavorful Indian Flatbread

35 minutes

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Vibrant Mint-Coriander Paratha: A Flavorful Indian Flatbread - Plattershare - Recipes, food stories and food lovers

4.60 from 5 votes
Indian

About Vibrant Mint-Coriander Paratha: A Flavorful Indian Flatbread

Transport your taste buds to India with these incredibly fragrant Mint-Coriander Parathas. Imagine biting into a warm, flaky flatbread bursting with the fresh, vibrant flavors of mint, coriander, and a touch of chili.
These parathas are more than just delicious; they're incredibly versatile. Enjoy them for breakfast, lunch, or dinner alongside a dollop of cooling yogurt or raita. The aromatic spices create a symphony of flavor that will tantalize your senses.
Easy to make and packed with fresh herbs, this recipe is a guaranteed crowd-pleaser and destined to become a weeknight staple.
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Recipe Time & More

Prep20 minutes
Cook15 minutes
Total35 minutes
Calories1095 kcal
Serves3
Served AsBreakfastDinnerLunch
Recipe TasteCrunchySaltySavourySourSpicySweetTangy

Ingredients
 

For the Dough

For the Herb Paste

For Cooking

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Instructions
 

  • In a large bowl, combine the whole wheat flour, salt, and oil. Gradually add water while mixing to form a soft, pliable dough. Kneading for 5-7 minutes will develop gluten and result in softer parathas. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll.
    Vibrant Mint-Coriander Paratha: A Flavorful Indian Flatbread - Plattershare - Recipes, food stories and food lovers
  • While the dough rests, wash and finely chop the coriander and mint leaves. In a food processor or mortar and pestle, combine the chopped herbs, green chilies, grated ginger, lemon juice, and cumin seeds. Grind to a smooth paste. The lemon juice helps to preserve the vibrant green color and adds a touch of tang.
    Vibrant Mint-Coriander Paratha: A Flavorful Indian Flatbread - Plattershare - Recipes, food stories and food lovers
  • Divide the dough into lemon-sized balls. Roll each ball into a thin circle. Spread a teaspoon of the herb paste evenly over the surface of one circle. Place another rolled dough circle on top and gently seal the edges, pressing firmly to prevent the filling from leaking out.
  • Heat a flat griddle or tawa over medium heat. Cook each paratha for 2-3 minutes per side, or until golden brown spots appear and the paratha is cooked through. Use ghee or oil as needed to ensure even cooking and a crispy texture. Pressing down gently with a spatula helps to ensure even browning.

Recipe Notes

Good To Know

  • For an extra burst of flavor, add a pinch of roasted cumin powder or chaat masala to the herb mixture before stuffing or mixing it into the dough.
  • If you prefer a softer paratha, let the rolled dough rest for 10 minutes before cooking; this allows the gluten to relax and results in a more tender texture.
  • To make the paratha even more vibrant, you can blend the mint and coriander into a coarse paste with a little yogurt and spread it as a layer inside the dough before folding and rolling.

Expert Tips

  • Use a combination of whole wheat flour and all-purpose flour for a balance of texture and flavor. A ratio of 2:1 whole wheat to all-purpose is a good starting point.
  • Don't overcrowd the pan when cooking the parathas. Cook them in batches over medium heat to ensure even cooking and browning.
  • Experiment with different fillings! Grated cheese, spiced potatoes, or even finely chopped vegetables can be added along with the herbs.

Storage Instructions

  • Leftover parathas can be wrapped in a clean kitchen towel and stored in an airtight container.
  • Reheat on a skillet with a few drops of ghee to revive their freshness and aroma.

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4.60 from 5 votes

Recipe Nutrition

Calories: 1095kcalCarbohydrates: 110gProtein: 13gFat: 68gSaturated Fat: 10gPolyunsaturated Fat: 17.4gMonounsaturated Fat: 34.8gSodium: 1140mgFiber: 4gSugar: 17g

Subhashni Venkatesh
Subhashni Venkatesh

I am a native of Kanyakumari district, brought up in Tiruchirapalli, and settled in Tirunelveli. I started exploring cooking at the age of 15 and learned a variety of recipes from my two grandmothers, friends, aunts, mother, and mother-in-law.

Cooking is, of course, my passion. I work as a teacher, and my colleagues love to receive recipes and tips from me, just as I enjoy learning from them. My son and husband encourage me to experiment with and innovate new dishes."

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