Mint Paratha Recipe |  Pudina Paratha | How To Make Pudina Lachha Paratha | Vegan Meal Idea

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.

In a small bowl, mix together 2 teaspoons of mint powder, 1/2 teaspoon black salt, 1 teaspoon amchur powder, 1 1/2 teaspoons regular salt, 1/2 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon whole cumin seeds, 1 1/2 teaspoons red chili powder, 1/2 teaspoon garam masala, and 1 teaspoon carom seeds (ajwain).

In a large bowl, combine 2 cups of whole wheat flour, 2 finely chopped green chilies, salt to taste, and 2 cups of freshly chopped mint leaves.

Add 1 teaspoon of oil or ghee to the mixture.

Mix everything well, then slowly add water, little by little, and knead into a soft, pliable dough.

Cover the dough with a damp cloth or wet paper towel and let it rest for 15 to 20 minutes.

After resting, knead the dough again.

Divide the dough into 8 equal parts and shape each portion into a round ball.

Dust a dough ball with dry flour and roll it out into a thin disc.

Spread a little ghee or oil on top and sprinkle about 1 teaspoon of the spice mix.

Fold the disc from one side, then fold the other side over it to make a strip.

Add a bit of ghee or oil and sprinkle some more spice mix.

Roll the strip into a spiral and make a slit.

Flatten the spiral slightly with your palms, dust with flour, and gently roll it out into a 3–4 inch circle.

For the second rolling method, roll the dough into a thin disc, spread ghee or oil, and sprinkle the spice mix evenly.

Cut the rolled-out dough into vertical strips using a sharp knife or pizza cutter.

Stack the strips loosely over one another like a ribbon and roll the stack into a spiral.

Press it gently, dust the ball with dry flour, sprinkle sesame seeds on top, and roll it out into a 3–4 inch circle.

If short on time, roll the dough, spread the filling, fold it into a triangle, and roll again.

Heat a tawa or flat skillet over medium heat until hot.

Place one rolled paratha on the tawa and let it roast for about a minute, or until light brown spots appear on the underside.

Flip the paratha, drizzle a little ghee or oil around the edges, and use a spatula to spread it gently.

Let it cook on the other side for another minute, then flip it again and add more oil or ghee as needed.

Press the edges slightly to help the layers puff up and cook evenly.

Cook until both sides are golden brown and crisp.

Repeat the cooking process with the rest of the dough balls.

Serve the hot and flaky pudina parathas right away with a bowl of chilled curd, mango pickle, or a simple aloo sabzi.

For storing leftovers, wrap them in kitchen tissue or foil and store in an airtight container.

Reheat leftovers on a tawa or in a microwave with a damp paper towel.

If making ahead, knead the dough in advance and refrigerate it for up to a day.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens