Pudina Paratha Recipe l Dinner Recipes | Mint Paratha Recipe | Pudina Parotta | Easy Mint Paratha

ghee

🥗Healthier: olive oil

💰Cheaper: butter

Olive oil offers a healthier fat option while butter is a more economical choice.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt maintains creaminess with fewer calories, while sour cream is a cost-effective substitute.

Take 2 heaped cups of Atta (whole wheat flour) and make a well in the center.

Add a few chopped mint leaves to the well.

Add 1 teaspoon of ajwain (carom seeds), crushed between your palms, and 1/2 teaspoon of salt. Mix everything together.

Add 2 teaspoons of oil and mix that in as well.

Gradually pour in 1/4 cup of boiled and cooled milk (optional) and mix roughly.

Start adding water at room temperature gradually while mixing and kneading the dough until it comes together nicely. If the dough is sticky, dust it with a little flour.

Let the dough sit for about 30 minutes.

Heat a pan and dry roast a large bowl of fresh mint leaves until all moisture evaporates, then cool and crush them gently with your palms.

In a bowl, prepare a spice mix with 1/4 teaspoon salt, 1/4 teaspoon turmeric powder, 1 teaspoon kashmiri red chilli powder, 1 teaspoon coriander powder, 1/2 teaspoon cumin powder, 1/4 teaspoon garam masala powder, and 1/2 teaspoon chaat masala powder. Mix well and set aside.

After 30 minutes, divide the dough into equal-sized balls.

Dust a dough ball with dry flour and roll it out to a nice thickness.

Spread a little ghee on top of the rolled dough and sprinkle the spice mix evenly over it.

Add the crushed dried mint leaves and gently pat them into the rolled dough.

Fold the dough in pleats, keeping the spice surface on top, then roll it into a wheel shape and press the end to seal it.

Repeat for all remaining dough balls.

Dust the rolling surface with flour, place a rolled dough ball, and gently roll it out without applying too much pressure to maintain the layers.

Heat a tawa until hot, place a rolled paratha on it, and cook for 30 seconds before flipping it over.

Continue flipping at intervals until brown spots appear, then pour a teaspoon of ghee and spread it out, pressing gently with a spatula.

Cook on both sides until golden brown, keeping the flame on medium-high.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens