Pudina Paratha Recipe : Minced Multi-layer Paratha!

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This easy to make, healthy, tasty Pudina Paratha Recipe is very simple and quick to follow. The smell of mint leaves gives a feeling of freshness. Here I have used fresh mint leaves but you can even use dried mint leaves. Even the quantity of mint leaves can be varied according to your choice. Make this rustic, tasty and super crispy Pudina paratha which would be loved by everyone in the family. These Paratha made of fresh herbs roasted in butter are exceptionally delicious and extremely healthy to eat. You can have them plain for breakfast, lunch, any day dinner or weekend brunch.

Pudina Paratha

Author: Chandni Agrawal
Recipe Category: Punjabi Breads
Cuisine: Indian

Description: This pudina paratha recipe is very simple to make and also refreshing. It is highly delicious. multi-layer paratha which can be served in breakfast.

Pudina Paratha Recipe

Ingredients for Pudina Paratha Recipe:

For Dough:

Pudina Patta/ Mint Leaves – ½ cup tightly packed.
Wheat flour – 2 cups
Oil/ Ghee – 2 tsp.
Salt – as per taste
Water – 2/3 cup

Note: If you have the small spring of fresh mint leaves then use around 17 grams of Pudina k Patte. You can use around 240 grams of fresh atta for this recipe. The dough can be prepared with butter as well. If you are using oil, use saffola oil. If you are using ghee, use patanjali ghee.

The water required for kneading the dough can vary depending on the quality of the wheat flour. So use as much as water required till you get the desired consistency of dough.

For Spice Mixture

Pudina Patta/ Mint Leaves – ½ cup tightly packed.
Cumin Seeds/ Jeera – 1 tsp.
Fennel Seeds/ Sauf – ½ tsp.
Dry Red Chili – 1 piece ( optional )
Chaat Masala – 1 tbsp.
Oil for Greasing – as required

Note: The dry red chilies must be broken and deseeded. For preparing the spice mixture, you can use 1 tbsp. of dry mint leaves as well.

If you do not prefer using oil, then you can use ghee for roasting the paratha. Though you apply ghee to roast paratha but the best ingredient to fry parathas is butter.

So, if you are using butter to toast the Pudina paratha, then make sure to use the good quality of melted butter.

Method for Pudina Paratha Recipe:

The whole preparation of the Pudina paratha is divided into individual tasks which make the entire process simple to follow and easy to understand. Follow the below mentioned Pudina paratha recipe with step by step and learn to make yummy parathas at home.

Pre- Preparation:

Firstly, you will have to begin with the cleaning of the mint leaves.
So, take the whole 1 cup of mint leaves which we are using to make the Pudina paratha.
Wash and Clean the mint leaves properly for 2 or 3 times.
Always rinse them in a strainer so that the water is removed from the leaves.
Once you have properly washed the mint leaves, now keep them aside to dry.
When the water is completely removed and dried, then chop the mint leaves.

Note: We have used ½ cup of mint leaves to add to our dough for the paratha and rest ½ cup will be added to the dry spice powder. The total proportion of mint leaves we are using for this recipe is 1 cup.

Kneading the Dough:

The next part is to start with preparation of dough for the Pudina paratha.
To make dough mixture, you have to take a deep mixing bowl or a large plate.
In this bowl, add 2 cups of wheat flour along with the 2 tsp. oil or ghee.
Then add a pinch of salt as required and mix everything very well.
Now mix in the ½ cup of tightly packed fresh mint leaves which you have rinsed and chopped.
Once again, with help of spoon or your hands, mix everything well.
Then start to knead the Dough by adding little water step by step.
Add water in parts and keep forming the dough. Adding water in increment stages will help to knead a smooth textured dough.
The dough has to be like normal chapatti dough.
Cover the dough bowl and keep it aside for 30 minutes.

Note: If you are using butter, then mix 2 tsp. of butter instead of oil or ghee in the dough along with the Atta.

Start with pouring around 1/3 cup of water, then add a ½ cup and so on till you finish the entire 2/3 cup water.

Making the Spice Mixture:

Keep a nonstick pan to heat over a medium flame.
Once the pan is heated, add the remaining ½ cup tightly packed mint leaves.
Keep on stirring the mint leaves over a medium flame continuously while roasting the leaves.
It is possible that some leaves would become dark but do not stop.
Continue to simmer with gentle stirs in between, roast the leaves properly until they become crisp.
Once the leaves are roasted and have turned crispy, remove them from the pan to a bowl and keep it aside.
Now in the same heated pan, add 1 tsp. of cumin seeds and ½ tsp. of fennel seeds.
If you are using the dry red chilies, then add the dried broken chilies along with the whole spices at this step.
Roast these whole spices over a low flame until they become fragrant. This might take around half a minute.
Once they have roasted, now let the roasted cumin seeds and fennel seeds cool.
Now add the cumin seeds, fennel seeds and roasted mint leaves in a mixture grinder jar.
Grind them to a fine powder.
Now take it out from the grinder in a bowl and add Chaat masala in it.
Mix everything very well and keep aside.

Note: Remove the mint leaves from the pan only once they have dried and have got a crunchy texture. Adding the dry red chilies into your spice mix powder is optional. But if you use them, then they would provide extra heat to your paratha’s.

Making The Paratha’s:

Now make small balls from the dough.
Take one of the balls. Roll it in dry wheat flour.
On a rolling board roll it in a small round of about 6″ diameter with the help of a rolling pin.
Apply ghee or oil all over and sprinkle flour evenly.
Now sprinkle the spice mixture which we have prepared.
Now start pleating the paratha just like we pleat a saree or as done in Swiss roll.
Now roll the pleated dough in a circle. Join the edges.
Now again roll the paratha to a diameter of 6-7 inches.
You will be able to see the layers lightly
Now heat a tava.
Put the rolled paratha on the non-stick tava. Keep the flame to medium. When tiny bubbles start to appear, flip the paratha. Apply oil on the above side.
Flip the paratha to other side and apply oil. Press the paratha with the help of a spatula.
Now cook the paratha until it becomes golden brown.
Repeat the same process with the remaining balls.

And the refreshing Pudina Paratha is ready to eat!

Note: If you want less crispy paratha, then cook for less time.

Additional Information:

Calories: 141 calories
Total Time: PT60M
Serves: 4
Date Published: 2016-09-17

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To get started with the preparation for the recipe of Pudina paratha recipe, we would need the fresh mint leaves and some spice powders. You can use whole spices or spice powders like cumin powder, fennel powder or dry mango powder. If you have the whole spices, then crush to the powder along with any other fresh herbs of your choice. The addition of ginger, salt or black pepper powder will enrich the taste and flavors of the Pudina Paratha. If you want the spiciness in your paratha then sprinkle some chili powder in your paratha filling. Whereas if you like the tangy and the chatpata taste, then use the Chaat masala powder in your mint leaves filling.

Firstly you have to prepare the dough of the sieved wheat flour. Make the soft dough from which you can roll the parathas easily. Then you can prepare the dry spice mixture of mint leaves and other spice powders. For this, the freshly chopped mint leaves are evenly dry roasted over a medium flame. When the leaves are being roasted, they would release a very strong aroma all over the plan and would infuse the lovely fragrance into the mixture. Roasting the leaves helps us to the remove the water from mint leaves to make the dry spice powder mixture.

Mint leaves are very refreshing and immediately revives you. This is the reason that mint is used in many products like toothpaste, chewing gum, mouth freshener etc. The reason is only the freshness which is provided by mint. This mint paratha recipe is also very refreshing and highly delicious. If I am in a hurry than I make a simple triangle or square parathas. But the texture appears best in a layered form. There are not much of mint leaves in this dish but yes there is a perfect blend of mint leaves and spices to give a very nice aroma and freshness to the dish.

Remarks:

Total time of cooking required for the Pudina Paratha Recipe is 1 hour.
The measured proportion of ingredients in this recipes makes paratha that serves 4 people.
For the spice mixture instead of using fresh mint leaves and then roasting them, you can use dry mint leaves. It will save time. The taste will be same.
Also, you can use any other your preferred spice powder like Dry Mango Powder or Turmeric Powder for filling.
Don’t apply much pressure while rolling the paratha’s otherwise, the layers will not be seen.
Have this Pudina Paratha with the hot and warm Spring Onion Soup for the perfect meal.
You can also add the combination of chopped Cilantro leaves and Mint leaves in the dough mixture of the Pudina Paratha.
This is a no onion-garlic recipe, but if you want you can use sautéed onions and the paste of ginger-garlic along with spices.

Garnishing:

Remove the Pudina paratha and place on a serving plate. With your palms or with the knife, cut them into equal half pieces. Sprinkle the spice mixture over these lovely parathas. If you are wondering what should you eat these parathas with then check below:

Serve with any of the tangy and tasty side accompaniment like the lemon pickle or the mango pickle.
Pair it with the chilled Curd or various type of cooling Raita.
The paratha can be eaten with all type of spicy, tasty and delicious Indian curry or stir fried vegetables.
It also goes well with hot dal tadka.
These tempting parathas would taste really amazing even if you have them plain with melted butter or tangy tomato ketchup.

Garnish the Paratha with:

Chopped Mint Leaves
Grated Cheese
Onion Rings

Quick Tip:

If the fresh Pudina leaves are not available, then use the stored dry Pudina powder.
If you are unable to serve the Pudina Paratha immediately then make their stack and keep in a casserole.
You can replace mint leaves with coriander leaves to make Coriander Paratha but they would taste different.

These refreshing paratha from are very popular restaurant food item. You can say that the Pudina paratha is the most restaurant recipe which you can prepare at home. It does need some pre-preparation, time and a bit of patience to follow the complete recipe but in the end, you would be able to make Pudina paratha having the taste of Dabha or food stalls. You would instantly fall in love with the crispy and flaky paratha’s roasted in oil or butter. The paratha’s or the Indian bread made from the fresh mint leaves release a very strong and flavorful aroma.

This creamy, crunchy, delicious paratha are fairly simple and easy to make. The preparation is similar to any other type of paratha which you usually prefer to make. You have the get the necessarily required ingredients, make the dough, roll the paratha, fill the stuffing, flatten them like your roti and roast them till they become crispy. If you are planning to make the Cheese Paratha at home, then the process is same. The only change is the cheese stuffing, as here we have used the mint filling. The more generously you use the butter or ghee for roasting, the better would be the texture of your paratha. Apply butter over the top and bottom layer of paratha to give crispy, crunchy and a flaky texture.

This is a multi-layer paratha are same as lachedar paratha. The process is same as preparing lachedar paratha at home with only a bit difference which is an addition of mint leaves. If you are looking for more paratha recipes do check to make lovely green colored peas paratha at home. If you love the pungent aroma of onions and their raw crunch, then add the crunchy raw or sautéed onions in your paratha stuffing and prepare the onion paratha at home which you can eat with the onion raita.

You can serve this healthy and warm paratha with spicy or sweet curd, chilled vegetable Raita or mixed cumber Raita. But these crispy and flaky plain paratha’s pair well with the glass of juice for your morning breakfast. Serve with the spread of any of the tangy, spicy or sweet chutney or the cheesy dip. These parathas are quite rich to have no matter with what other food you pair them.

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