Hello from my new home! We finally moved in — it was exhausting, but worth it. Unpacking is still ongoing and I haven’t slept properly in days from all the packing. Having my family here made the move much easier; I couldn’t have managed 60 large boxes alone. And yes, most of them were kitchen items — any fellow food blogger will understand!
It will take a few days to settle and start cooking in my new kitchen, but I prepared some posts in advance so I can still share recipes during the move. One of those is this Mint Paratha (Pudina Paratha), which I made alongside dal makhani. These were some of the best parathas I’ve made: super flaky, soft, and a perfect match for Indian curries.
I often buy more fresh mint than I can use from the Indian grocery store — remember the minty potatoes I shared earlier? With another big batch of mint on hand, I decided to make these parathas. I love parathas so much I try them with all sorts of greens and fillings — kale, avocado, you name it. They’re filling, versatile, and delicious.
To make these parathas, I knead the dough with chopped fresh mint and a few spices. For a flaky texture and layered look (called lachcha in Hindi), I roll the dough, brush a little oil and sprinkle dry flour, then fold it like a hand fan and roll it again. That technique creates soft parathas with distinct layers. The detailed method is below.
Method
In a bowl, measure 1 cup whole wheat flour (atta) and add 1/2 cup tightly packed, chopped fresh mint leaves.
Add 1/8 teaspoon red chili powder (adjust to taste), 1/2 teaspoon salt (or to taste), 1/4 teaspoon chaat masala, and 2 teaspoons vegetable oil. Mix well.
Add water gradually and knead into a smooth, soft dough. Cover and let it rest for 30 minutes.
After resting, divide the dough into 3–4 equal portions depending on the size of parathas you prefer.
Take one dough ball and roll it into a thin circle. Brush about 1/4 teaspoon oil over the surface.
Sprinkle a little dry whole wheat flour (atta) on top of the oil — this helps create flaky layers.
Begin folding the circle from one edge, creating pleats like a hand-fan by folding from both sides.
Continue pleating until you have a folded strip with multiple layers.
Starting from one end, roll the pleated strip into a round coil. Bring the ends together and tuck the loose end into the center.
You’ll have a round dough disc again. Gently roll it out with even pressure into a circle — don’t roll it too thin; keep it slightly thick so it stays soft.
Meanwhile, heat a skillet or tawa over medium heat. Once hot, transfer the rolled paratha onto it.
Cook the paratha on the first side until golden spots appear, then flip. Wait a few seconds, then apply about 1/4–1/2 teaspoon oil to the side facing you.
Flip again and press gently with a spatula to help the oiled side cook and form crisp layers. Apply a little oil to the other side as well, flip and press again to finish cooking both sides evenly.
Finish by sprinkling a little dried mint on top if you like, and serve the mint paratha hot with any Indian curry. My favorites with these are dal makhani or paneer tikka masala.
* This recipe is vegan when toasted with oil; you can substitute butter or ghee if preferred.
* To store, stack cooked parathas, wrap them in aluminum foil, and place in a zip-top bag. They stay soft for a few days when stored this way.
Mint Paratha
Ingredients
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 chaat masala
- ⅛ teaspoon red chili powder or to taste
- water, as required, around ½ cup
To finish
- dried mint, to sprinkle on top
- extra whole wheat flour, to sprinkle while rolling
- vegetable oil, to toast the parathas (or butter/ghee)
Instructions
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Combine whole wheat flour and chopped mint leaves in a bowl.
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Add red chili powder, salt, chaat masala and oil; mix well.
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Add water gradually and knead into a smooth dough. Cover and rest for 30 minutes.
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Divide rested dough into 3–4 portions.
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Roll a dough ball into a circle, brush with a little oil, and sprinkle dry atta on top.
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Fold into pleats like a hand-fan, then roll the pleated strip into a round coil and tuck the end inside.
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Gently roll the coil into a circle, keeping it slightly thick. Heat a skillet on medium.
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Cook the paratha on the hot skillet until golden spots appear, flip, and apply a little oil. Flip and press to cook both sides evenly until done.
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Sprinkle dried mint if desired and serve hot with your favorite curry.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Mint Paratha
