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Next up we have an all-time favourite among all Indians.. the Pudina Paratha is a healthy plus tasty breakfast in the North..and a much needed relief for the Southies from our regular idli and dosa sometimes. This is a special one by Nithya a.k.a Nits, my cousin sis and more than that my best friend … she too is a big time foodie and an enthusiatic cook just like me…and of course a regular at Swarskitchen, so you can be sure she will be contributing here more often 🙂 So here it is ‘The Making of Pudina Paratha’ from Nits’ Kitchen…

Pudina (Mint) Paratha Recipe

Pudina (Mint leaves) – 1 cup finely chopped
Coriander leaves – 1/4 cup finely chopped (optional)
Atta (Wheat flour) – 3 cups
Besan (Gram flour) or Maida – 2 to 3 tbsp
Red chilly powder – 1/2 tsp
Dhania (Coriander) powder – 1/2 tsp
Jeera (cumin) powder – 1/2 tsp
Oil – 1 tsp
Ghee – few tsps
Salt to taste

Mix in all the ingredients except the ghee, add water and keep kneading well into a dough.

Keep aside for atleast a little more than an hour.

Knead well again and make small balls out of the dough. Roll them into parathas.

Heat a tawa, place the paratha and cook in a medium flame.

Spread a tsp of ghee on one side and flip the paratha to cook, repeat the same.

Keep rotating, fliping and tossing the paratha, so its soft and fluffy lest it turns hard like a papad!

You can make the paratha with or without coriander leaves and even without the powders added, but this is a spicier and yummier version.

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