As the name suggests pudina paratha is a paratha, i.e. shallow fried Indian flatbread, which bursts with the flavors of mint. Further it is a lachha paratha recipe too. The paratha has crisp and prominent layers which makes it an absolute delight. Parathas can be a part of your dinner recipes or lunch recipes. Just team it up with your favorite gravy or dal and you are good to go. And if you are looking for simple dinner recipes just serve it with chilled yogurt.
I have already shared on the blog the recipe for perfect dough for paratha. It is essential for any paratha recipe. Especially lachha parathas call for perfect dough otherwise proper lachha is not formed. Paratha recipe is the most common Indian recipe for breads after chapati. The thing about paratha recipes is that these can be customised in so many ways. Let’s have a look at the ingredients required for pudina paratha recipe:
Pudina/Mint: Pudina recipes are so loved by one and all in the family. Especially during hot summers I like to use mint in many ways because of its cooling properties. Pudina paratha is not my favorite pudina recipe as I don’t like cooking this green. But when paired with spicy gravy it makes a combination to go for! Further I have used fresh mint. You can try this recipe with dry mint too.
Dough for paratha: The best part about my lachha paratha recipe is that only wheat flour has been used still one can get gorgeous lachha.
Rice Flour + ghee: No compromise here! This is the secret ingredient for this recipe. The kind of lachha one can get using rice flour is not possible by using whole wheat flour. Likewise, if the oil is used instead of ghee, the lachha won’t be that good.
Paratha recipe is such a versatile recipe. One can make these plain or stuffed. The paratha can be stuffed with any vegetable or other ingredients easily available. Further paratha recipe is my favorite lunch recipe or dinner recipe. Whenever I am not in the mood to cook, I make one or the other paratha. And therefore we have a collection of paratha recipes on the blog. You can view them here.
Serve it hot for the very flavorsome Peshawari Chole for a weekend lunch.
1.This recipe makes 4-6 pudina parathas.
2.In a mixing bowl add ¼ cup rice flour (chawal ka atta), ¼ cup ghee, and salt to taste, ½ tsp black pepper powder and ½ cup mint leaves.
3.Mix well. The mixture should have a spreadable consistency otherwise add more ghee.
4.Take a portion of paratha dough and roll it into thin chapati. Put enough rice flour, mint and ghee mix on it.
5.Spread it evenly.
6.Cut into 1” thick strips.
7.Roll one strip and put the roll on the next strip and roll the next strip.
8.Continue till you are satisfied with the portions. Make portions of desired size depending upon the desired size of the paratha. I made small pudina parathas.
9.Dust with dry wheat flour.
10.Roll it thick.
11.Put in on a hot skillet.
12.Once cooked form one side flip and apply ghee.
13.Likewise flip and apply ghee on the other side too.
14.Cook till both the sides are golden brown. Grease with butter. Slightly crush the paratha so that lachha open up.
15.Serve hot. Bon appétit!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
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