Mint Paratha with Fresh Mint Leaves | Pudina Paratha/Chapathi

Mint Paratha is a healthy flat bread recipe, simple, quick and delicious recipe prepared with fresh mint leaves and whole wheat flour. Good substitute for Naans and Tandoori Rotis. Pudina paratha recipe is prepared by mixing the mint leaves and few spices with wheat flour. Mint Paratha is a popular Panjabi Breakfast option. The Parathas can be made circular, triangular or square in shape and served with vegetable dish or any gravy curry or eaten with plain yogurt and pickle. It is an ideal breakfast and lunch box recipe. I usually serve Mint Paratha for lunch or dinner with veggies in gravy combination or with paneer curry as my kids love paneer in anyway!

Mint has an aroma that can not be locked up! As the pudina paratha cooks on the tawa, whiffs of mint fill the air makes it irresistible. The fresh pudina leaves enhances the flavor and makes it very fragrant, refreshing. I usually alter the original recipes by adding sesame seeds or flax seeds/flax powder or micro greens for added nutrition. I try to sneak the healthy ingredients in where ever I can. It is up to you using any of these ingredients in your recipes. These are optional.

If you do not have fresh leaves handy, you can use dried mint leaves instead.

More Paratha/Roti Recipes:

How to make Mint/Pudina Paratha

PREP TIME: 10 MINS  COOK TIME: 20 MINS  TOTAL TIME: 30 MINS  COURSE: MAIN COURSE  CUISINE:INDIAN SERVINGS : 3-4

Ingredients

  • fresh mint leaves – 1 cup, chopped
  • whole wheat or multigrain flour – 2 cups
  • cilantro or coriander leaves – 1/4 cup
  • sesame seeds – 1-2 tsp
  • flax seed powder – 1-2 tsp (optional)
  • jeera powder – 1/2 tsp
  • chaat masala – 1/2 tsp
  • green chillies – 1-2 tsp, finely chopped
  • oil – 2 tbsp
  • ginger garlic paste – 1 tsp
  • yogurt or curd – 2-3 tbsp
  • salt – to taste

Instructions

  1. Take all the ingredients in a bowl and mix using fingertips so everything is well mixed.
  2. Now knead the dough by adding little water at a time and make smooth, soft dough.
  3. Apply 1 tsp oil and cover it and let it rest for at least 10 minutes.
  4. Knead the dough again to make it smooth and divide into equal portions.
  5. Make balls and flatten between palms to make discs.
  6. Work with one flattened disc at a time and roll into 3-4″ inch diameter circle. Dust them with dry flour as needed while rolling.
  7. Apply oil and sprinkle chaat masala. Then fold it 2 time to make a triangle.
  8. Dust generously with dry flour and roll into thin triangle or circle.
  9. Cook the paratha on hot tawa, applying little butter or oil both sides and toast till both sides has brown spots. Frying the paratha method is same as regular paratha/chapathi.
  10. Serve with your favorite vegetable curry or yogurt and pickle.

Tips

  1. If the fresh mint leaves are not available, use dry mint leaves instead.
  2. You can use red chilly powder instead of green chillies.
  3. Sprinkling the chaat masala gives nice flavor to the paratha.
  4. Roll it in any shape you like.
  5. Flax seed powder and sesame seeds are optional, If you don’t like them, you can omit. I added them for extra nutrition. Any way you may not find any significant difference with these ingredients, more over these two add nice nutty crunch when you bite on them.

Step by step photo instructions

  1. Take 2 cups wheat flour, 1 cup mint, 1/4 cup cilantro, 1/2 tsp each jeera powder and chaat masala, 2-3 tbsp yogurt, 1 tsp sesame seeds, 2 tsp flax seed powder, 1 tsp ginger garlic paste, 1 tsp green chillies and 2 tbsp oil in a bowl and mix using fingertips so everything is well mixed.

2. Now knead the dough by adding little water at a time and make smooth, soft dough.

3. Apply 1 tsp oil and cover it and let it rest for at least 10 minutes.

4. Knead the dough again to make it smooth and divide into equal portions.

5. Make balls and flatten between palms to make discs.

6. Work with one flattened disc at a time and roll into 3-4″ inch diameter circle. Dust them with dry flour as needed while rolling.

7. Apple oil and sprinkle chaat masala. Then fold it 2 time to make a triangle.

8. Dust generously with dry flour and roll into thin triangle or circle.

9. Cook the paratha on hot tawa, applying little butter or oil both sides and toast till it puffs up and both sides has brown spots. Frying the paratha method is same as regular paratha.

10. Serve with your favorite vegetable curry or yogurt and pickle.

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