Name: Pudina Paratha
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, for the dough; ¼ cup Mint Leaves, fresh, very finely chopped (or 2 tbsp dried mint powder); ½ tsp Ground Cumin, roasted; ½ tsp Chaat Masala, for a tangy kick; ½ tsp Salt, divided; ⅓ cup Water, as needed for kneading; 2 tbsp Ghee, for layering and roasting

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

Add to your week

Ingredients

1 cupWhole Wheat Flourfor the dough
¼ cupMint Leavesfresh, very finely chopped (or 2 tbsp dried mint powder)
½ tspGround Cuminroasted
½ tspChaat Masalafor a tangy kick
½ tspSaltdivided
⅓ cupWateras needed for kneading
2 tbspGheefor layering and roasting

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes drying the mint, layering the paratha, coiling, rolling, and tawa roasting.

Method

Knead the whole wheat flour with part of the salt and water into a smooth, soft dough. Cover and rest for 10 minutes.
10 min
In a small bowl, mix the finely chopped mint or dried mint powder with roasted cumin powder, chaat masala, and the remaining salt.
Take a dough ball and roll it into a large, thin circle.
Brush the surface with melted ghee and sprinkle the mint-spice mixture evenly over it.
Fold from one edge in an accordion pattern. Once pleated into a strip, coil it inward into a spiral and tuck the end underneath.
Dust lightly with flour and roll the coil gently into a moderately thick disc. Too much pressure will press the layers together.
Roast on a hot tawa, brushing with ghee, until golden crisp spots appear and the layers begin to flake.

How to tell it's done

The paratha should be minty, layered, crisp outside, and soft in the center.

Getting it right

Tip

Use fresh mint for aroma and a little dried mint powder for a stronger flavor. Dry the fresh leaves well before chopping.

What to serve it with

Serve with Dal Makhani, Paneer Butter Masala, cucumber raita, or pickle.

Amritsari Bhatura

Amritsari Bhatura is a soft Punjabi fried bread made with rested curd dough that puffs into a hollow, golden shell.

2 hr 35 minvegetarian

Authentic Bihari Litti

Authentic Bihari Litti is a roasted whole wheat ball stuffed with tangy sattu, mustard oil, onion, garlic, chilli, and herbs.

1 hrvegetarian

Bajra Methi Dhebra

Dhebra is a Gujarati pearl millet flatbread worked with fresh fenugreek, soft enough to pack for a journey.

35 minvegetarian

Bajra Roti (Sajje Rotti)

Bajra Roti is a rustic pearl millet flatbread kneaded with boiling water, hand-patted, and roasted for winter thalis.

20 minvegan

Bejad Ki Roti

Bejad Ki Roti is a coarse Rajasthani multigrain roti made with wheat, gram flour, pearl millet, cumin, and ghee.

25 minvegetarian

Bengali Luchi

Luchi is a small white flour puri fried until it puffs, the Bengali counterpart to the wheat version.

35 minvegan