Pudina Paratha | Mint Paratha | Indian Flatbreads
Pudina paratha, Mint paratha with step by step pictures. Flavourful, crispy, layered mint paratha, made with spices and ghee.
Servings: 6 Flatbreads
Ingredients
For dough
- 1 cup wheat flour Atta
- ½ cup maida/all purpose flour
- 1 tablespoon oil
- Salt
To mix together
- 2 tablespoon Dried mint
- 1 teaspoon Red chilli powder
- ½ teaspoon Amchoor powder Raw mango dry powder
- ¼ teaspoon Cumin seeds powder roasted & powdered
- 2 tablespoon Ghee
- 2 tablespoon Oil
Instructions
- Take 1 cup wheat flour ½ cup maida/all purpose flour, in a mixing bowl. Add Salt, 1 tbsp oil and mix well. Add required water and mix well.
- Knead to a smooth pliable dough and keep aside for minimum 10 mins.
- After resting time, knead again smoothly and divide into 6 equal sized balls.
- In a small bowl, mix 2 tbsp Dried mint, 2 tbsp Oil, 2 tbsp Ghee, 1 tsp Red chilli powder, ½ tsp Amchoor powder,¼ tsp Cumin seeds powder
- Spread out each dough ball into thick rotis. Smear a tablespoon of the mint spice mix, evenly over the roti.
- Roll the roti as shown in picture. Cut into two in the mid using knife leaving one end intact.
- Coil the roti and keep aside. Let it rest 10 mins minimum again.
- Spread gently into thick parathas. Dust with flour while spreading out.
- Heat tawa and cook the paratha both sides in medium flame. Gently press using spatula while cooking.
Notes
- Use generous oil or ghee to define the layers well. Otherwise it will get together and layers won't be visible.
- Too much sticky dough leads to difficulty in rolling as well as defining the layers unless use lots of oil/ flour while rolling.
- You can use only wheat flour and avoid maida / all purpose flour.