Pudina Paratha is a flatbread made using mint leaves. Parathas are common to the Indian cuisine, especially in the North and in the West India, where they are generally called theplas. Each has the use some vegetables and specific spices and are mostly made using whole wheat flour.
Pudina, i.e. mint, is said to be a soothing herb with it’s own wide range of health benefits. It is such a herb which can be used fresh or even in it’s dried form. Pudina is commonly used to flavour various dishes!
Here, the recipe of this particular paratha was shared with me by a friend, many years back. Instantly I tried it, and thankfully everyone loved it! It doesn’t taste too much of mint, but sure has a very delicious flavour.
If you like this recipe, do take a look at the following recipes too….
2. Methi Thepla
Here’s the recipe for the Pudina Paratha….
Prep Time : 35 min
Cooking Time : 7 min (each paratha)
Serves : 4 (Yields 8 Parathas)
- 4 cups Pudina (Mint Leaves)
- 4 Green Chillies….. To be adjusted as per preferred spiciness
- 1 1/2 tsp Cumin Seeds
- 4 tbs Fresh Curd
- 2 1/2 cup Whole Wheat Flour
- 1/2 cup Besan (Chickpea Flour)
- 3 tsp Oil
- Salt to taste
- Homemade ghee for roasting the parathas
- To make the Pudina Paratha, first break away the pudina leaves from the stems. Wash the leaves thoroughly in sufficient water and drain. For this paratha, only the leaves are to be used, and the stems to be discarded.
Grind together the pudina leaves, cumin seeds, green chillies and curds to get a smooth paste.
Transfer this paste to a mixing bowl. Add the flours and salt to it.
Add 2 tsp oil and knead into a semisoft dough, using water as required.
Add the remaining oil and knead well. Apply a little oil on the surface of the dough and set aside for a while.
Divide the dough into 8 portions and roll them into smooth balls.
Heat a griddle for roasting the parathas.
- Taking one ball of dough, roll it into a disc using a rolling pin.
- Transfer it to the griddle and cook on one side on low to medium heat, till tiny bubbles appear on the top surface of the paratha.
- Apply some ghee on the top and flip it. Roast it on high heat till the flipped side is well roasted.
- Apply some ghee on the upper half cooked surface and flip again.
- Using a spatula give slight pressure on the edges of the paratha and roast the flipped side on high flame till brown spots appear on it.
- Transfer the roasted paratha to a serving dish and apply some more ghee over it.
- Serve the delicious Pudina Parathas for breakfast or pack in tiffins with some fresh curds and Rajasthani Lehsun Ki Chutney or Sukki Lasni Chutney by the side.