Pudina Paratha or Mint Paratha as the name suggests is made using dry mint powder and wheat flour and has many layers in it. This Indian bread goes very well with Indian curries. Here is how to make Pudina Paratha or Mint Paratha at home (Step by Step + Video Recipe).
Parathas or say flatbreads are very popular in the northern regions of India. As Wikipedia mentions, Paratha is like a combination of ‘parat’ and ‘atta’ which signifies various layers of the dough that we cook to make this flatbread.
There is huge variety of Parathas in Indian cuisine. You can make stuffed Parathas such as Dry Fruits Paratha or Pumpkin Paratha. But most of all, I recommend that you all should at least once try making Pudina Paratha Recipe.
Pudina Paratha as the name suggests is made using mint powder and whole wheat flour. The flavor of pudina or say mint powder is so refreshing that you would regret for not using dried mint powder in your paratha recipes before.
Also, this is a Lachha Paratha which means that it has various crispy layers of cooked flour which taste delicious with rich Indian curry. You can make a simple paratha too without layering it like a lachha paratha if you wish.
Talking about the nutrients, some of the benefits of including mint leaves in your diet are that mint helps in digestion, it cures nausea and even headache. Moreover, mint even prevents cough.
It also helps in weight loss and combats memory loss. If you do not easily find mint leaves around your home when you are returning from work then you may buy mint leaves in bulk, make them dry and use its powder just like me.
As much as I love using fresh mint leaves in parathas, sometimes, when there is no option left, I think dried mint powder works just fine for my piping hot stock of Pudina Paratha Recipe.
You could serve Pudina Laccha Paratha along with Paneer Pasanda or with any Indian vegetable or curry as per your wish.
Hurry and write down this recipe in your food diary or bookmark the recipe of Pudina Laccha Paratha on your gadget and prepare them at your convenience.
Tips to make best Pudina Lachcha Paratha
In the restaurants, this paratha is made using only All Purpose Flour or Maida. But since I was making it at home, I added some wheat flour to it to. It’s totally up to you to use the flour of your choice. Using only maida will make it even more crunchier. And using some wheat flour in it will make it khasta.
Knead the dough until smooth and soft and make sure to let it rest. This will make sure that maida becomes pliable and it will be easier to roll the paratha.
Instead of making a lachcha paratha, you can also make a simple triangular pudina paratha.
Transfer the paratha on the griddle only when it is nicely hot.
You can add chaat masala, some red chilli powder etc in the dried mint to make your parathas even more tastier, tangier and spicier.
Can you use fresh Mint to make this Pudina Paratha?
I prefer to use mint powder in this recipe, but you can use finely chopped fresh mint in place of dry powder. If using fresh mint, chop it very finely and knead it with the dough. You can use 1/2 cup of fresh mint per 2 cups of flour.
Can you freeze Pudina Paratha?
These parathas can be easily rolled and frozen until you are ready to use them.
Just roll the paratha as mentioned. Keep a sheet of parchment in between the parathas and freeze in freezer safe bag for up to 3 months.
When ready to use, just take out one paratha, put it on the hot griddle and fry as mentioned below. You don’t have to thaw the paratha before frying.
What to serve with Pudina Paratha?
You can serve this paratha with any Indian curry. It goes well with both Vegetarian and Non Vegetarian Curries and all the Raitas.
Even mango pickle goes well with this paratha.
How to make Vegan Pudina Paratha?
To make vegan pudina paratha, replace ghee with vegetable oil for layering the paratha.
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How to make Pudina Paratha Step by Step
Mix the ingredients to make the filling in a bowl and keep aside.
Mix all purpose flour, wheat flour, sugar, salt and oil in a bowl.
Make a medium soft dough using water. Knead the dough for 3-4 minutes until it becomes soft and smooth.
Cover and keep the dough for 20 minutes. Knead again for 2-3 minutes. Divide the dough into 8-10 pieces. Make small balls from each piece
Dust the dough and roll it as thin as possible. Don’t worry about tearing it while rolling.
Apply ghee generously over the rolled dough.
Sprinkle little dry flour on top.
Sprinkle some of the mint mixture on top.
Fold the rolled dough like we roll a fan or like a pleat.
Make a pinwheel with the pleated dough.
Dust and roll the paratha to make a 6 inch disc.
Heat a griddle. Keep the paratha on the hot griddle.
Cook till brown spots appear.
Turn the paratha on the other side. Apply ghee on both the sides and cook till brown spots darken.
Apply little pressure while cooking using back of a ladle. Remove the paratha from the griddle.
Press from both the sides to open the layers. Serve hot with any curry based dish.
Pudina Lachha Paratha Video Recipe
Pudina Paratha Recipe
Here is how to make Dry Mint Powder
Pudina Lachha Paratha
Pudina Paratha as the name suggests is made using dried mint powder and whole wheat flour and has many layers in it.
Ingredients
- 2 and 1/2 cup All Purpose Flour
- 1 cup Whole Wheat Flour
- 1 tbsp Sugar
- 1 tsp Salt
- 2 tbsp Vegetable Oil
For the filling
- 3 tbsp Dry Mint Powder
- 1/2 tsp Salt
- 1 tsp Carom Seeds
- Ghee For applying in the layers and frying the paratha.
Instructions
- Mix the ingredients to make the filling in a bowl and keep aside.
- Mix all purpose flour, whole wheat flour, sugar, salt and oil in a bowl.
- Make a medium soft dough using water.
- Knead the dough for 3-4 minutes until it becomes soft and smooth.
- Cover and keep the dough for 20 minutes.
- Knead again for 2-3 minutes.
- Divide the dough into 8-10 pieces.
Make small balls from each piece.
- Dust the dough and roll it as thin as possible.
- Don’t worry about tearing it while rolling.
- Apply ghee generously over the rolled dough.
- Sprinkle little dry flour on top.
- Sprinkle some of the mint mixture on top.
- Fold the rolled dough like we roll a fan or like a pleat.
- Make a pinwheel with the pleated dough.
- Dust and roll the paratha to make a 6 inch disc.
- Heat a griddle.
- Keep the paratha on the hot griddle.
- Cook till brown spots appear.
- Turn the paratha on the other side.
- Apply ghee on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry based dish.
Recipe Notes
In the restaurants, this paratha is made using only All Purpose Flour or Maida. But since I was making it at home, I added some wheat flour to it to. It's totally up to you to use the flour of your choice. Using only maida will make it even more crunchier. And using some wheat flour in it will make it khasta.
Knead the dough until smooth and soft and make sure to let it rest. This will make sure that maida becomes pliable and it will be easier to roll the paratha.
Instead of making a lachcha paratha, you can also make a simple triangular pudina paratha.
Transfer the paratha on the griddle only when it is nicely hot.
You can add chaat masala, some red chilli powder etc in the dried mint to make your parathas even more tastier, tangier and spicier.
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