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Mint Paratha

By Manali Singh

5 from 3 votes

Jun 15, 2015, Updated Jan 02, 2018

Flaky and soft Mint Paratha is great with any Indian curry.

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VVeganEFEgg FreeNFNut FreeDFDairy Free

Helloooo from my new home! 😀 Yay we made it but it was so exhausting. The unpacking is still left but at least we are done with the moving stuff. Gosh, I haven’t slept properly in days. It feels like I was packing stuff into boxes forever. My family is here and that made the entire process so much easier. I can’t imagine packing 60 big boxes on my own. And oh my god you guys, out of all the boxes, 60% were from my Kitchen! My dad was like, do you have anything else besides kitchen. Well what do I say, I guess only food bloggers would understand this! #foodbloggerproblems

It will take me few more days to settle in and start working from my new kitchen but I did work ahead of time to have some recipes to share with you during this shifting period. I made this Mint Paratha/Pudina Paratha a while back along with dal makhani and there were no leftovers. It will be right to say that these parathas were one of the best that I have ever made. Super flaky and soft and the same time, these mint paratha are great with any Indian curry.

I mentioned before that I always get a lot of mint leaves from the Indian grocery store, much more than I can possibly consume. Remember these minty potatoes? So once again I had loads of fresh mint leaves and this time I decided to make this mint paratha. You know my love for paratha and I can never have enough of them. It’s like everything I see, I want to make a paratha out of it, yes even Kale and Avocado! I think parathas are totally amazing. So filling, so delicious and so versatile. What’s not to love?

To make these parathas you knead the dough along with some fresh mint leaves and spices. I rolled the paratha twice to make it more flaky and give it some layers. You roll the dough once and then you sprinkle some oil and dry flour on top (this makes the paratha flaky) and then fold it like a hand-fan and then roll it again. This method results in flaky soft parathas with layers or lachcha as we call in Hindi. I have tried to explain the procedure in detail below.

Method

In a bowl, measure 1 cup of atta (Indian whole wheat flour) and add chopped fresh mint leaves to it.

Add red chili powder, salt, chat masala and 2 teaspoons of oil to the flour and mix.

Add water, little by little and knead to form a smooth and soft dough. Cover and let it rest for 30 minutes.

After the dough has rested, divide it in 3-4 equal parts. I made bigger parathas and so divided the dough into 3.

Take one dough ball and roll it into a thin circle. Apply 1/4 teaspoon of oil on it.

Now sprinkle some dry atta (whole wheat flour) on top of the oil. This makes the paratha flaky.

Start folding the paratha from one end.

You need to fold it like a hand-fan by folding it from both sides [see picture]

At the end you should have folds like seen in the picture.

Starting from one end of the paratha, now roll it to form a round.

Bring the ends together.

And tuck in the lose end in the center.

Now you have a round again.

Roll it applying equal pressure to a circle. Don’t roll it too thin, paratha should be little thick. In the meanwhile heat a skillet/tawa on medium heat.

Once the skillet is hot, transfer the rolled paratha on it.

Cook the paratha from one side (the one facing down) till you see some golden spots and then flip the paratha.

Wait for few seconds for the other side to cook a little and then apply oil on the side facing you [around 1/4-1/2 teaspoon].

Flip again and press the paratha with your spatula to cook the oiled side. Now apply oil on the 2nd side as well. Flip again and press the 2nd side as well using your spatula.

Sprinkle some dried mint on top and serve mint paratha hot with any Indian curry. My favorite with this paratha is dal makhani and paneer tikka masala.

* This recipe is vegan since I used oil to toast the paratha. You can use butter or ghee in place.

* You can make these parathas in advance. To store them cover them with aluminium foil and then place in a ziplock bag. They really stay nice and soft for few days.

Mint Paratha

5 from 3 votes

By Manali Singh

Servings: 3 parathas

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Flaky and soft Mint Paratha is great with any Indian curry.

Ingredients 

1x2x3x

Dough

• ▢ 1 cup whole wheat flour atta
• ▢ ½ cup mint leaves tightly packed & chopped
• ▢ 2 teaspoons vegetable oil
• ▢ ½ teaspoon salt or to taste
• ▢ ¼ teaspoon chat masala
• ▢ ⅛ teaspoon red chili powder or to taste
• ▢ water as required around ½ cup

dried mint, to sprinkle on top

whole wheat flour, to sprinkle

vegetable oil, to toast the parathas

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Instructions 

• In a bowl, measure 1 cup of atta (Indian whole wheat flour) and add chopped fresh mint leaves to it.
• Add red chili powder, salt, chat masala and 2 teaspoons of oil to the flour and mix.
• Add water, little by little and knead to form a smooth and soft dough. Cover and let it rest for 30 minutes.
• After the dough has rested, divide it in 3-4 equal parts.
• Take one dough ball and roll it into a thin circle. Apply 1/4 teaspoon of oil on it.
• Now sprinkle some dry atta (whole wheat flour) on top of the oil. This makes the paratha flaky.
• Start folding the paratha from one end. Fold it like a hand-fan by folding it from both sides [see picture above].
• At the end you should have folds like seen in the picture above.
• Starting from one end of the paratha, now roll it to form a round.
• Bring the ends together and tuck in the lose end in the center.
• Now you have a round again.
• Roll it applying equal pressure to a circle. Don't roll it too thin, paratha should be little thick. In the meanwhile heat a skillet/tawa on medium heat.
• Once the skillet is hot, transfer the rolled paratha on it.
• Cook the paratha from one side (the one facing down) till you see some golden spots and then flip the paratha.
• Wait for few seconds for the other side to cook a little and then apply some oil (around 1/2 teaspoon) on the side facing you.
• Flip again and press the paratha with your spatula to cook the oiled side.
• Now apply little oil on the 2nd side as well. Flip again and press the 2nd side as well using your spatula.
• Sprinkle some dried mint on top and serve mint paratha hot with any Indian curry.

Nutrition

Calories: 165kcal, Carbohydrates: 29g, Protein: 5g, Fat: 3g, Saturated Fat: 2g, Sodium: 392mg, Potassium: 187mg, Fiber: 4g, Vitamin A: 345IU, Vitamin C: 2.4mg, Calcium: 32mg, Iron: 1.8mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

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 Mint Paratha