pudina paratha recipe with step by step photos – pudina parathas are crispy, flaky, layered, mint flavored whole wheat flat breads. ‘pudina’ is the hindi word for mint leaves and paratha is an unleavened flat bread made from whole wheat flour.
whenever we go to restaurants, i always end up ordering pudina paratha. first i like the fresh minty flavor of pudina and as an accompaniment it goes very with a dal tadka or a veg gravy.
usually i make simple pudina parathas at home for breakfast or lunch. in this recipe post, i am sharing the restaurant style version. here the mint paratha is layered like the lachcha paratha. they are crisp as well as flaky and need to be served hot. if you plan to serve in the tiffin box, then just make simple paratha without the layers.
the recipe does not have too much of minty taste and flavor. with a balanced flavor coming from the mint leaves, the aroma & taste of other spices also go well. the best taste and texture comes due to the layers. if short of time, you can make square or triangle parathas, but these will be like regular parathas with the flavor of mint. they won’t have the punch in them.
in the recipe, i have used fresh mint leaves. though you can also use dried mint leaves. you can also add more or less mint leaves as per your taste. you can serve pudina paratha with a mango pickle, curd or with any veggie or paneer gravy.
if you are looking for more paratha recipes then do check vegetable paratha, cabbage paratha, lauki paratha, missi roti, peas paratha and aloo paratha recipe.
restaurant style pudina paratha recipe below:
pudina paratha recipe - restaurant style recipe of whole wheat flat bread flavored with mint and spices. 'pudina' is the hindi word for mint leaves and paratha is an unleavened flat bread made from whole wheat flour.
- ½ cup tightly packed fresh mint leaves OR 17 to 18 grams fresh mint leaves (pudina patta)
- 2 cups whole wheat flour (atta) OR 240 grams atta
- 2 teaspoon oil or ghee or butter
- ½ to 1 teaspoon salt or add as per taste
- ⅔ cup water or add as required
- ½ cup tightly packed fresh mint leaves OR 17 to 18 grams fresh mint leaves OR 1 tablespoon dry mint leaves
- 1 teaspoon cumin seeds (jeera)
- ½ teaspoon fennel seeds (saunf)
- 1 dry red chili (sookhi lal mirch) - broken and seeds removed (optional)
- 1 tablespoon chaat masala
- oil or ghee as required
begin with rinsing the mint leaves and keeping them aside.
we will use 1 cup tightly packed fresh mint leaves of which half is added to the dough and the other half is added to the spice mix.
- then start with the dough preparation - in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2 tsp oil or ghee or butter and 1/2 to 1 tsp salt or add as per taste.
- mix very well.
- then add 1/2 cup tightly packed fresh mint leaves (finely chopped). again mix very well.
- now add water in parts. initially you can add 1/3 to 1/2 cup water.
- mix and begin to knead the dough.
- add more water as required and knead to a smooth dough. overall i used 2/3 cup of water to knead the dough. depending on the quality of flour, you may need to add more or less water.
- cover the dough and keep aside for 30 minutes.
- in a pan, add 1/2 cup tightly packed fresh mint leaves.
- on a low flame or sim with frequent stirs, roast the mint leaves. some mint leaves will darken, but continue to roast them till they turn crisp.
- once the leaves are roasted and dried, then remove and keep aside.
- in the same pan, add cumin seeds, fennel seeds and roast for half a minute on a low flame.
- next add 1 dry red chili, broken and seeds removed. red chili is optional, but i do add for the bit of heat it provides in the parathas.
- roast till the cumin seeds become fragrant. remove aside and add them in a dry grinder or a spice grinder.
- when the cumin and fennel seeds become warm or cool down, add the dried mint leaves.
- grind to a semi fine mix or a fine powder.
- remove in a plate. also add 1 tbsp chaat masala.
- mix both the spice blends very well. keep aside.
- after 30 minutes, make medium sized balls of the dough.
- take the dough ball on the rolling board and sprinkle some flour on both sides.
- roll the ball to a large thin chapati of about 9 to 10 inches.
- spread or brush some oil all over. sprinkle some flour evenly.
- now sprinkle the spice mixture that we had prepared.
- begin to fold from the edges like a fan with pleats.
- fold towards the end and then roll tightly to a circle. press the loose end at the center downwards.
- prepare the pleated roll balls like these and keep aside covered to rest for 12 to 15 minutes.
- now take one pleated ball and dust some flour on both sides.
- roll to a paratha of about 5 to 6 inches.
- place the paratha on a hot tawa.
- when you see the paratha puffing up at some places and is ¼th cooked then flip.
- spread some oil or ghee on this side.
- flip again and spread some oil or ghee on this side too.
- flip a couple of times to get even roasting and cooking of the parathas.
- press the edges with a spatula so that they are cooked well.
- you can make these parathas more crisp by cooking for some more time.
- remove and place the pudina paratha on a plate or tray. crush them between your palms taking care of the heat, so that the layers separate.
the pudina paratha is ready to be served now.
make all pudina parathas this way. if you are unable to serve them immediately, then stack them in a casserole or a roti basket and serve them once you have made all the parathas.
do note that these parathas have to be served hot or warm.
sprinkle the spice mix on top and serve pudina paratha plain with some mango pickle or curd or with a dal fry or a veg curry or gravy.
- mint parathas have to be served hot or warm.
step by step restaurant style pudina paratha recipe:
1. begin with rinsing the mint leaves and keeping them aside. we will use 1 cup tightly packed fresh mint leaves, of which half is added to the dough and the other half is added to the spice mix.
2. then start with the dough preparation – in a mixing bowl or pan, take 2 cups whole wheat flour (240 grams), 2 tsp oil or ghee or butter and ½ to 1 tsp salt or add as per taste.
3. mix very well.
4. then add ½ cup tightly packed fresh mint leaves, which have been chopped finely.
5. again mix very well.
6. now add water in parts. initially you can add ⅓ to ½ cup water.
7. mix and begin to knead the dough.
8. add more water as required and knead to a smooth dough. overall i used ⅔ cup of water to knead the dough. depending on the quality of flour, you may need to add more or less water. cover the dough and keep aside for 30 minutes.
9. when the dough is resting, you can prepare the spice mix. in a pan, add ½ cup tightly packed fresh mint leaves.
10. on a low flame or sim with frequent stirs, roast the mint leaves.
11. some mint leaves will darken, but continue to roast them till they turn dry and become crisp.
12. once the leaves are roasted and dried, then remove and keep aside. if you have dried mint leaves, then you can use them instead of roasting mint leaves.
13. in the same pan, add 1 tsp cumin seeds and ½ tsp fennel seeds. roast for half a minute on a low flame.
14. next add 1 dry red chili (broken and seeds removed). red chili is optional, but i do add for the bit of heat it provides in the parathas. you can even add ¼ tsp to ½ tsp black pepper instead of the red chili.
15. roast till the cumin and fennel seeds become fragrant.
16. remove aside and add them in a dry grinder or a spice grinder. when the cumin and fennel seeds become warm or cool down, add the dried mint leaves.
17. grind to a semi fine mix or a fine powder.
18. remove in a plate. also add 1 tbsp chaat masala.
19. mix both the spice blends very well. keep aside.
20. after 30 minutes, make medium sized balls of the dough.
21. take the dough ball on the rolling board and sprinkle some flour on both sides.
22. roll the ball to a large thin chapati of about 9 to 10 inches.
23. here is the rolled chapati.
24. spread or brush some oil all over. you can also use ghee instead of oil.
25. sprinkle some flour evenly.
26. now sprinkle the spice mixture that we had prepared.
27. begin to fold from the edges like a fan with pleats.
28. fold towards the end and then roll tightly to a circle.
29. press the loose end at the center downwards.
30. prepare the pleated roll balls like these and keep aside covered for 12 to 15 minutes.
31. now take one pleated ball and dust some flour on both sides.
32. roll to a paratha of about 5 to 6 inches.
33. place the paratha on a hot tawa/griddle.
34. when you see the paratha puffing up at some places and is ¼th cooked then flip.
35. here is the partly cooked side.
36. spread some oil or ghee on this side.
37. flip again when the next side is half cooked.
38. spread some oil or ghee on this side too.
39. flip a couple of times to get even roasting and cooking of the mint parathas.
40. press the edges with a spatula so that they are cooked well.
41. you can make these parathas more crisp or karara as we call them in punjabi by cooking for some more time.
42. remove and place the pudina paratha on a plate or tray. crush them between the palms, taking care of the heat, so that the layers separate.
43. the pudina paratha is ready to be served now. make all pudina parathas this way. if you are unable to serve them immediately, then stack them in a casserole or a roti basket and serve them once you have made all the parathas. do note that these parathas have to be served hot or warm.
44. sprinkle the remaining spice mix on the pudina parathas and serve them plain with some mango pickle or curd or with a dal fry or a veg curry or gravy.
Pretti says
Hii,
It’s indeed long time since I visited ur website for new recipe.I was just searching ur site for Chinese Bhel recipe and came across this wonderful Pudina parathas.
Can u pls clear some doubts I have regarding the recipe ingredients?
My question is wot proportion of dry Pudina powder,jeera powder and saunf powder r too b used for the spice mix filling?(I always have all 3 powders ready in my kitchen to b used in different recipes).
Just want to make proper mix to get the most of the mint flavour in the parathas.
Will surely try once I’m clear with proportion of the ready powders.
dassana amit says
thanks preeti. you can add 1 teaspoon of mint powder, 1 teaspoon cumin powder and 1/2 teaspoon fennel powder. you can add both the cumin powder & fennel powder less or more as per your taste.
chinese bhel i have to add. i have got a couple of recipe requests for it.
Pretti says
Thanxs alot and will surely try the mint parathas for their awesome flavour and aroma.
dassana amit says
Welcome Pretti
Ramya says
Thank you so much for this receipe.
It came out so well and was indeed more tastier than the restaurant one:)
🙏
dassana amit says
Welcome Ramya. Glad to know that you liked pudina paratha recipe.
Megha says
Ok. Thank you. God bless you. I just asked for e-mail id in case of we can share snaps and other recipes to you or may be in case if we can post it to you .
Thank you. Me too searching for the posts.
One more request in case if you would be able to post some recipes for jackfruit only as jackfruit pulao is there.
Your daals are amazing . thanks for we receive so much appreciations añd we learn from all the tempting pictures you post.
Ok thanks Dassana. May God bless you.
dassana amit says
fine megha. with jackfruit, you can check this link here. i have posted only three recipes – https://www.vegrecipesofindia.com/?s=jackfruit
thanks again 🙂
Megha says
Thanks for helping me in planning my meals yesterday cooked kadi was tasty indeed.
Thank you.
dassana amit says
Welcome Megha. Good to know that you liked the dish.
Megha says
In case if you don’t mind ans if I may ask which city you are in currently and is there any e-mail id where we can clear our queries and mail you .
Please do share.
Thanks
dassana amit says
Welcome Megha. I prefer to reply queries via comments posted in website. As your query can help other readers also. We reply the fastest in website than in email.
Megha says
2 More things ;
A)Please do share in case if you have already posted coriander parantha ?
B) Can we add garam masala,coriander powder, chilly powder in flour ? How will it taste ?
dassana amit says
Megha,
1. we don’t have coriander paratha recipe.
2. You can add but it will become more like masala paratha.
You can check this masala paratha post – https://www.vegrecipesofindia.com/masala-paratha-recipe/
Megha says
Hello Dassana,
Thanks for this recipe. A wonderful one indeed. Everyday I plan my snacks n meals from your website.
Infact,I requested you to please suggest some recipes that can be tried after office time or like at 11am just at 11am like munching snacks.
This is a hit and easy to cook recipe. Never thought we can cook mint this way. A refreshing tangy taste indeed.
Thank you
Megha
dassana amit says
Welcome Megha. Glad to know this. I had replied to this query of yours. I don’t remember which post it was.
Chandni says
Superb recipe… it was a hit
dassana amit says
thanks a lot chandni for this feedback 🙂
Deepthi says
superb recipe. loved it
dassana amit says
thank you deepthi for your positive feedback 🙂
sneha desai says
Thank-you for sharing this recipe …. It came out really tasty
dassana amit says
welcome sneha and thank you for your positive feedback.
Neetha says
Hi Dassana,
Your recipes always inspires me. I have tried most of your breakfast recipe and curreis all came out very well. Cake and cookies recipes made me try and love baking which was alien to me.
I am preparing Pudina Paratha today for dinner and I am pretty sure that this is going to be perfect. And every one is going to live this.
Your blog has become life saver for almost all recipes that i prepare. Thank you.
dassana amit says
welcome neetha. glad to know this. keep visiting and do try some more recipes.
Shweta says
Have tried this recipe. The parathas came out very well. Do you think the same recipe can be used for making coriander parathas? Will they be as good?
dassana amit says
thank you shweta. coriander tastes different. it gives a different flavor and taste to the parathas. you can give a try.
Shuchi says
In case of non availability of fresh pudina leaves can we use dry pudina powder ?
dassana amit says
shuchi, yes you can use dry pudina powder to make pudina paratha.
Shagun says
Today tried this recipe.. Very easy to make n so much tasty to eat.. Loved by everyone in my family. Thank u so much..
dassana amit says
pleased to know this thankyou so much shagun 🙂 and you are always welcome.
Anjali says
Very nice recipe, easy to do.
dassana amit says
thankyou so much anjali 🙂
Rakhi Dhavale says
great ??
dassana amit says
thanks.
Muthukumar says
very nice recipe. well explained. I will try this weekend.
dassana amit says
surely try and thankyou muthukumar 🙂
Beena Sara Thomas says
Thank you so much for the recipe.Tried this,came out awesome.
Please do share Coriander Paratha recipe.
dassana amit says
thankyou so much beena have taken your request for coriander paratha recipe on our file 🙂
Shalini says
Tried these pudina parathas..turned out so nice n yum.. This is such a nice recipe.. Thanks for sharing..
dassana amit says
thankyou shalini for trying pudina parathas glad you liked them and you are welcome.
Payal says
Hi….dasana…tried the paratha today…came out awesome….everybody luvd it…thank you so much….
dassana amit says
thanks for the feedback payal. nice to know 🙂
Ashwini says
Excellent recipe…made these ,absolutely enjoyed them:-)
dassana amit says
glad you liked them ashwini 🙂 thankyou!
Neha says
I tried this yesterday and it came out so good! Thank you for sharing your recipes 🙂
dassana amit says
welcome neha and thankyou 🙂
soumya says
i always follow your recipes.. though i miss commenting most of the times.. thank for all the awesome ones and this one too!
dassana amit says
thank you soumya.
Deepa says
Wow, I like your recipe
dassana amit says
thanks.
Megha says
Great going!! I love ur recipe..
dassana amit says
thanks megha.
Chandni says
Looks yummy 🙂
dassana amit says
thank you chandni.
riya says
If possible can u please post recipe of french onion soup…thank u very much ☺
dassana amit says
taken down the request riya. will add after a couple of months. currently relocating to a different place. for now adding recipes from the drafts.