How to Make Mint Paratha, Pudina Paratha

Indian flat bread flavored with fresh mint leaves

During summer season we get fresh mint in abundance so we try to incorporate these flavorful leaves in so many dishes. Parathas are made in so many flavors and stuffing,but this mint paratha haves Its own unique fresh flavour so is quite popular in North India and a favorite dish among each restaurant's menu.

I have seen many people use dry mint powder to make this paratha dough but I love to add fresh mint leaves in the dough then the flavor is enhanced but you can also use dry crushed mint leaves if fresh leaves are not easily available.

I have also posted many parathas in my blog, If you love stuffed parathas then check - here

Prep time- 15 min
Cooking time-20 min
Difficulty level - easy
Spice level - mild
Cuisine - North Indian
Type - main,bread
Yield - 11 parathas

INGREDIENTS-

• Wheat flour /atta - 1.5  cup
• Refined flour /maida-1.5 cup
• Fresh mint leaves /pudina - 1.5 cup
• Cooking oil - 2 tbsp + to roast
• Cumin /jeera - 1.5 tsp
• Salt /namak- to taste
• Chili powder /lal mirch- 1tsp
• Butter/makkhan - 2 tbsp
• Dry mint powder to sprinkle on top /sookha pudina - 2 tsp

PROCEDURE-

1. Wash and finely chop mint leaves.
2. Take a big bowl and add maida, atta, salt, jeera,chili powder and cooking oil and mix well.
3. Now add chopped mint leaves and mix.
4. Add water to make a medium soft dough.
5. Cover and rest the dough for 10 minutes.
6. Make equal ping pong size balls from the dough.
7. Dust a ball with dry flour and make a small disc.
8. Apply little oil over it and fold to make a semi circle .
9. Apply oil again and fold to make a triangle.
10. Dust with flour and roll to make a medium thick paratha.
11. Heat a griddle/tawa and put the paratha over it and cook on medium heat.
12. Turn the side when semi cooked.
13. Apply oil all over the paratha and press with a spatula to get nice golden spots.
14. Turn the side of the paratha and repeat the process.
15. Remove from the griddle and apply butter over it and sprinkle dried mint powder.
16. Serve hot.

Serving suggestions- best served with curd, Mango pickle  and Potato and tomato curry.

Posted in: Indian Cook