Pudina Paratha Recipe or Mint Paratha is a delicious, crisp, flavorful, and flaky layered Indian flatbread made with fresh mint leaves, whole wheat flour, and some basic spices. This aromatic, herby flatbread is easy to make and can be served as breakfast, a snack, or a side.
This refreshing pudina paratha recipe is perfect for breakfast, lunch, or dinner and works well in lunch boxes too. It’s also great for beginners, bachelors, or anyone looking for a quick, tasty Indian meal. Let’s make it!
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Table of contents
These herby and aromatic flatbreads are a restaurant-style twist on the everyday paratha, and they pair beautifully with yogurt, pickles, curries, your favorite dal, or even a cup of chai.
If you are someone who loves bold flavors and layered textures, this easy pudina paratha recipe is going to be your next favorite.
About the Recipe
This Mint Paratha recipe, also known as Pudina Paratha, is a delicious North Indian flatbread prepared using fresh mint leaves and whole wheat flour. This Indian-style mint flatbread is a simple recipe with vibrant flavors from herbs and spices like chili powder, cumin, garam masala, and turmeric. This mint lachha paratha is made without stuffing mint—instead, it uses a special homemade spice blend, just like masala paratha, which makes it super easy and quick.
‘Pudina’ is the Hindi word for mint, and ‘paratha’ is a traditional unleavened Indian flatbread generally made from whole wheat flour (atta). In this pudina paratha, we’re combining finely chopped mint leaves with fragrant spices, rolling the dough into pleated layers (just like lachha paratha), and cooking it to golden, crispy perfection.
This restaurant-style mint paratha is perfect for weeknights, weekends, or when you want to enjoy a simple and flavorful meal.
You can enjoy this mint paratha with plain curd, pickle, raita, or your favorite Indian curry. It also packs well in lunch boxes and stays soft for hours, making it an ideal choice for work or school.
Whether you’re looking for a new breakfast idea, a light lunch, or a tasty side dish, this pudina paratha is a must-try. So, are you ready to try it?
Why You Will Love the Recipe
This Pudina Paratha
✔ is made with fresh mint leaves
✔ uses basic pantry spices
✔ includes a homemade spice blend
✔ can be served with yogurt or pickle
✔ is flaky, crispy, and beautifully layered
✔ is quick and easy to make
✔ can be rolled in many ways
✔ is great for breakfast, lunch, or dinner
✔ works well in lunch boxes
✔ requires no stuffing – quick & easy
✔ is flaky, soft, and super flavorful
✔ is vegetarian and vegan
✔ is perfect for any meal of the day
Ingredients
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Whole wheat flour (atta): The base of this paratha recipe. It makes the mint flatbread wholesome, soft, and filling—perfect for daily meals.
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Fresh mint leaves (pudina): The star ingredient of this paratha recipe, giving it a refreshing aroma and flavor. Fresh mint leaves work best, but you can also use dried mint leaves.
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Green chili: Added for heat and a mild kick to balance the earthy taste of mint.
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Ghee or oil: Used for kneading the dough and cooking the paratha. I used oil to keep it vegan, but you can also use ghee for a more aromatic flavor.
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Spices: For the spice blend, you’ll need mint powder, black salt, regular salt, amchur (dry mango powder), red chili powder, cumin powder, cumin seeds, turmeric, garam masala, and carom seeds. Salt is also used in the paratha dough for taste and balance.
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Water: Used to knead the dough for this mint flatbread.
How to Make Mint Paratha
Making this paratha is simple and easy.
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Spice Blend: Start by making the spice blend—just mix all the spices together.
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Make the Dough: In a large bowl, combine whole wheat flour, oil, chopped mint, salt, cumin seeds, and chopped green chili. Gradually add water and knead into a smooth, soft dough. Let it rest for 10–15 minutes.
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Roll the Paratha: Divide the dough into equal portions. Roll each portion into a thin circle, apply a little oil or ghee, sprinkle with the spice blend, fold into layers (like rolling a laccha paratha), and roll again.
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Cook the Paratha: Heat a tawa or skillet. Place the rolled paratha on it and cook both sides with ghee or oil until golden brown and flaky. Your delicious mint flatbread is ready! Serve it hot with yogurt, pickles, raita, or any curry of your choice.
Variations
Mint Coriander Paratha
For a variation, you can also add freshly chopped cilantro or coriander leaves along with mint leaves for a more herby flavor.
Pudina Paneer Paratha
For this version, you can either mix grated paneer into the dough for a protein-rich option or mix paneer with the spice blend and use it as a stuffing to make stuffed mint paneer paratha.
Triangle-Style Pudina Paratha
I have used the classic lachha layering method for a flaky, spiral paratha, but you can also roll this paratha into a triangle, just like a plain paratha.
No-Spice Version
For a spice-free version, skip making the spice blend and roll the paratha without any spice filling.
Dried Mint
You can also substitute fresh mint leaves with dried mint powder if fresh is unavailable.
Gluten-Free:
For a gluten free version of mint paratha, use gluten-free flour blend like jowar or bajra. Just keep in mind that texture will differ with each flour blend.
Serving Suggestions
This pudina paratha can be served for breakfast or as a side with lunch or dinner. For breakfast, you can pair it with boondi raita, cucumber raita, or plain yogurt.
You can also serve it with mango pickle, mixed achar, peach chutney, mint-coriander chutney, or mirchi ke tipore.
As a side, it pairs well with chole masala, dal tadka, or paneer butter masala.
For a tea-time snack, you can enjoy it with a cup of masala chai or caramel chai.
You can also turn it into a delicious wrap or roll—just fill it with sautéed veggies, paneer tikka, or chicken tikka and enjoy!
Storage Suggestions
This paratha tastes best when served hot, straight from the pan. But you can store the leftovers wrapped in a clean kitchen towel and placed in an airtight container.
It stays good at room temperature for a few hours—ideal for lunch boxes. You can refrigerate it for up to 2 days and reheat it on a tawa to regain its crispness. You can also reheat it in a microwave for 10–20 seconds.
For longer storage, you can freeze the rolled-out mint parathas with parchment paper between the layers. Freeze them for up to 2 months. When ready to serve, thaw them at room temperature and reheat in a skillet.
Tips and Tricks to Make the Best Pudina Paratha or Mint Paratha
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Mint: For the best taste, always use fresh mint leaves to get the most flavor.
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Resting: After kneading, rest the dough for at least 15 minutes. This makes it easier to roll and improves the texture.
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Rolling: Roll the paratha gently to keep the layers intact. I used the lachha-style layering method, but you can also roll them into squares or triangles.
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Roasting: You can use either ghee or oil for roasting. For a richer flavor, use ghee. For a vegan version, use oil.
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Make ahead: You can make the dough a day in advance. Simply knead and refrigerate it for up to 2 days.
Pudina Paratha - Mint Paratha (Step-by-step photo instructions)
Make the Spice Mix:
- In a small bowl, mix together the mint powder, black salt, regular salt, amchur, turmeric, cumin powder, cumin seeds, coriander-cumin powder, red chilli powder, garam masala, and carom seeds. Set aside.
Knead the Dough
- In a large mixing bowl, combine wheat flour, salt, chopped green chilies, chopped mint leaves, and the prepared spice mix. Add 1 tablespoon of oil or ghee and mix well. Gradually add water and knead into a soft, pliable dough.
- Cover with a damp cloth or wet tissue and let it rest for 15–20 minutes. After resting, knead the dough briefly again. Divide into 8 equal portions and roll each into a smooth ball.
Rolling Method 1 (Laccha-style Layers):
- Flatten a dough ball and roll it out into a thin disc using dry flour. Spread some ghee or oil on the surface and sprinkle 1 teaspoon of the spice mix.
- Fold the disc from one side and then the other, overlapping the folds. Spread a bit more oil and sprinkle more spice mix. Roll it from one end to form a log.
- Make a small slit at the top, press gently, and flatten it slightly. Dust with dry flour and roll into a 3–4 inch circle.
Rolling Method 2 (Ribbon-style Spiral):
- Roll out a dough ball into a thin disc. Spread some ghee or oil and sprinkle 1 teaspoon of the spice mix.
- Using a sharp knife or pizza cutter, cut the disc into thin vertical strips. Gently lift and loosely stack the strips (like folding a ribbon). Roll the strip stack into a spiral, like a cinnamon bun. Press slightly, dust with dry flour, and sprinkle sesame seeds on top. Roll out into a 3–4 inch circle. Repeat with the remaining dough balls.
Cook the Parathas:
- Heat a tawa or skillet over medium heat. Once hot, place a rolled paratha on it. Cook for about 1 minute or until brown spots appear. Flip it, drizzle with oil or ghee, and spread using a spatula or brush. Cook for another minute on the other side. Flip again, add a little more oil or ghee, and cook until both sides are golden and flaky. Repeat for the rest of the parathas.
Serve Mint Paratha:
- Your delicious Mint Parathas are ready! Serve them hot with yogurt, pickle, or any sabzi of your choice.
Recipe Card
Pudina Paratha - Mint Paratha [Recipe]
★★★★★
(Rating: 5 from 7 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 8 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 245 calories | 1 |
INGREDIENTS
For Kneading the Dough
- 2 cups wheat flour (atta)
- Salt, to taste
- 2 small green chilies, finely chopped
- 2 cups fresh mint leaves, finely chopped
- 1 tablespoon oil or ghee
- Water, as needed
For Spice Mix
- 2 teaspoons mint powder
- 1/2 teaspoon black salt
- 1 1/2 teaspoons regular salt
- 1 teaspoon amchur (dry mango powder)
- 1/2 teaspoon turmeric powder
- 1 teaspoon roasted cumin powder
- 1 teaspoon cumin seeds
- 2 pinches black salt
- 2 pinches coriander-cumin seed powder
- 1 1/2 teaspoons red chilli powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon carom seeds (ajwain)
For Cooking
- Oil or ghee, as needed
- Sesame seeds, for topping
- Dry flour, for rolling
INSTRUCTIONS:
Make the Spice Mix:
- In a small bowl, mix together the mint powder, black salt, regular salt, amchur, turmeric, cumin powder, cumin seeds, coriander-cumin powder, red chilli powder, garam masala, and carom seeds. Set aside.
Knead the Dough
- In a large mixing bowl, combine wheat flour, salt, chopped green chilies, chopped mint leaves, and the prepared spice mix. Add 1 tablespoon of oil or ghee and mix well. Gradually add water and knead into a soft, pliable dough.
- Cover with a damp cloth or wet tissue and let it rest for 15–20 minutes. After resting, knead the dough briefly again. Divide into 8 equal portions and roll each into a smooth ball.
Rolling Method 1 (Laccha-style Layers):
- Flatten a dough ball and roll it out into a thin disc using dry flour. Spread some ghee or oil on the surface and sprinkle 1 teaspoon of the spice mix.
- Fold the disc from one side and then the other, overlapping the folds. Spread a bit more oil and sprinkle more spice mix. Roll it from one end to form a log.
- Make a small slit at the top, press gently, and flatten it slightly. Dust with dry flour and roll into a 3–4 inch circle.
Rolling Method 2 (Ribbon-style Spiral):
- Roll out a dough ball into a thin disc. Spread some ghee or oil and sprinkle 1 teaspoon of the spice mix.
- Using a sharp knife or pizza cutter, cut the disc into thin vertical strips. Gently lift and loosely stack the strips (like folding a ribbon). Roll the strip stack into a spiral, like a cinnamon bun. Press slightly, dust with dry flour, and sprinkle sesame seeds on top. Roll out into a 3–4 inch circle. Repeat with the remaining dough balls.
Cook the Parathas:
- Heat a tawa or skillet over medium heat. Once hot, place a rolled paratha on it. Cook for about 1 minute or until brown spots appear. Flip it, drizzle with oil or ghee, and spread using a spatula or brush. Cook for another minute on the other side. Flip again, add a little more oil or ghee, and cook until both sides are golden and flaky. Repeat for the rest of the parathas.
Serve Mint Paratha:
- Your delicious Mint Parathas are ready! Serve them hot with yogurt, pickle, or any sabzi of your choice.
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NOTES:
- For the best taste, always use fresh mint leaves to get the most flavor.
- After kneading, rest the dough for at least 15 minutes. This makes it easier to roll and improves the texture.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/pudina-paratha-recipe-mint-paratha/
