Pudina Paratha -Indian flat bread flavored with fresh mint leaves
Pudina Paratha- 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 delicious 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 pudina paratha dough but I love to add fresh mint leaves in the mint paratha 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 recipes in my blog, If you love stuffed parathas then check – here
How to Make Mint Paratha, Pudina Paratha
- 1.5 cup Whole Wheat Flour / Atta
- 1.5 cup Refined Flour / Maida
- 1.5 cup Fresh Mint / Hara Pudina
- 2.5 tbsp Cooking Oil
- 1.5 tsp Cumin Seeds / Sabut Jeera
- To taste Salt / Namak
- 1 tsp Red Chilli powder / Laal mirch powder
- 2 tbsp Butter, Unsalted / Makkhan
- 2 tsp Dry Mint / Sookha Pudina
- Wash and finely chop mint leaves.
- Take a big bowl and add maida, atta, salt, jeera,chili powder and cooking oil and mix well.
- Now add chopped mint leaves and mix.
- Add water to make a medium soft dough.
- Cover and rest the dough for 10 minutes. Make equal ping pong size balls from the dough.
- Dust a ball with dry flour and make a small disc. Apply little oil over it and fold to make a semi circle .
- Apply oil again and fold to make a triangle.
- Dust with flour and roll to make a medium thick paratha.
- Heat a griddle/tawa and put the pudina paratha over it and cook on medium heat.
- Turn the side when semi cooked.
- Apply oil all over the mint paratha and press with a spatula to get nice golden spots.
- Turn the side of the pudina paratha and repeat the process.
- Remove from the griddle and apply butter over it and sprinkle dried mint powder.
- Serve hot.