Pudina Paratha Mint Paratha

If you’ve eaten at an Indian restaurant, chances are you have ordered a mint paratha or pudina paratha– a flaky, mint-stuffed flatbread. It is especially wonderful for scooping up spicy gravies and curries, with the mint providing an exquisite, cooling complement. There are many ways you can make a mint paratha recipe, with the simplest being just mixing chopped, fresh mint into the dough before rolling out the dough, as one would do with spinach for palak paratha or fenugreek leaves for methi paratha. But today we’ll be making this mint paratha in the style of a lachha paratha or khasta paratha, a flatbread made using a special technique of folding the dough to create multiple, flaky layers. That may sound complicated but in reality the process is quite easily mastered (see step by step photos below) and the results are incredibly good. What you will have at the end of it all is a top quality, restaurant style mint paratha you will be proud to eat and serve to family and friends.

Why you will love this recipe

Seasonal. Mint is a wonderful summer herb and you will reap all of its delicious benefits in this pudina paratha. Mint is not only a great mouth freshener, it has been found in studies to improve digestive health and brain health. It is easily available in markets and if you have a vegetable garden chances are you already have some spearmint or peppermint growing in it (either works in this recipe!). Delicious and versatile. These pudina parathas go with any curry. Or keep things simple and serve it just with an Indian pickle or raita. Healthy. The parathas are made with whole wheat and the mint and a few simple spices add more healthy deliciousness. You can also serve them for any meal: they work great for lunch or dinner, of course, but you can also serve them for breakfast or as a snack. At our home this is one of our favorite breakfast recipes! Easy recipe with six ingredients. The process of folding and rolling the dough is quite easy once you’ve got the hang of it, and it won’t take long before you’ve mastered the recipe. Everyone-friendly. These pudina parathas in fact make a great breakfast or snack for kids. They will polish them off and ask for more, guaranteed!

How to make pudina paratha

Make the dough:

Place all the dough ingredients in a large bowl or the bowl of a stand mixer. If you are new to this you might want to do this by hand the first few times so you get a better feel for the dough and the correct texture. Rub the flour into the oil using your fingertips so you get a grainy texture. This will help make the flatbread flakier.

Now slowly trickle the water into the flour and knead until a stiff but smooth and pliable dough forms. If using a stand mixer knead for 2-3 minutes on medium speed once the dough comes together. Take care not to overmoisten the dough because a soft dough will be difficult to roll out. I usually need about a cup to a cup and a half water depending on the weather. Place the dough in an airtight container and set aside while you make the mint stuffing.

Make the stuffing:

Place all the ingredients for the stuffing in a blender bowl and blitz until a coarse, pesto-like paste forms. Set aside.

Cook the paratha:

Divide the dough into 12 equal-sized pieces. Roll each into a smooth ball. Cover with a cloth towel. Take one ball of dough and dust it with flour. Roll it into a large round, about 10 inches in diameter.

Using a brush or spoon, scoop out about a teaspoon of the mint stuffing and brush it all over the surface of the rolled out paratha. Now lift one edge of the paratha and fold it over itself, the way you would if you were making a pleated paper fan. Continue doing this until you have a long, fluted strip of dough. Pinch the edges to seal them.

Beginning at one end, coil the strip into a tight circle. Tuck the other end underneath the circle and pinch to seal. If you don’t have a tight seal the paratha could unravel as you roll it. Dust the circle of dough with flour and gently roll it into a paratha no more than 5 inches in diameter. The paratha should be fairly thick. If you make it too thin you won’t get the flaky layers.

Roast the paratha on a hot cast iron griddle or non-stick griddle until golden brown spots appear on both sides. Brush with a little oil or cooking spray.

Stack the cooked parathas as soon as they come off the griddle on a plate, wrapped in a cloth towel or napkin. Keep them wrapped until ready to serve. Before serving, pick each paratha between both hands and lightly push it inward to crush it, separating the layers. Ideally most Indian flatbreads, including pudina paratha, should be eaten right after you make them, but you can store leftovers effectively. See storage instructions below.

Serving suggestions

With a spicy Indian curry, like this easy tofu curry, mushroom curry or vegan butter chicken. With vegan yogurt or vegan cucumber raita. With a simple Indian dal or dal tadka.

Make ahead and storage instructions

Make-ahead: You can make the dough for the mint parathas and the stuffing in advance. Store them in the refrigerator for up to three days and put the parathas together before eating. Refrigerate: The parathas will keep in the fridge for up to three days. Wrap them in a cloth towel and keep in an airtight container. Freeze: Stack the parathas and store them in a freezer-safe container or freezer-safe bag for up to three months. Reheat: Reheat the parathas on a griddle until warmed through.