Pudina Paratha Recipe | Mint Paratha | Mint Flavoured Flatbread | Lunch Ideas | Veg Meals | Ruchi

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How To Make Pudina Paratha | Mint Paratha Recipe | Stuffed Paratha Recipe | Pudina Lachha Paratha | How To Make Stuffed Flatbread at Home | Pudina Stuffed Paratha | Pudina Paratha Dhaba Style | Parathas Using Mint Leaves | Gujarati Style Paratha | Pudina Thepla | Pudina Recipes | Mint Recipes | Parathas for Breakfast | What to Eat with Paratha | Paratha Side Dish | Healthy Paratha Recipes | Rajshri Food

Learn how to make Pudina Paratha at home with our Chef Ruchi Bharani

Pudina Paratha Ingredients
Introduction

How To Make Dough For Paratha
1 cup Wheat Flour
1 tsp Salt
1 tsp Carom Seeds
1 cup Mint Leaves
1&1/2 tbsp Oil
Water

Resting Time

How To Shape The Parathas
Wheat Flour

Prepping The Paratha
Oil
2 Pinch Raw Mango Powder
2 Pinch Black Salt
2 Pinch Coriander Cumin Seed Powder
2 Pinch Red Chilli Powder
1 Pinch Asafoetida
Dry Flour

Rolling Out The Parathas

How To Cook The Pudina Paratha
Oil

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About Paratha
Parathas are one of the most popular unleavened flatbreads in the Indian Subcontinent, made by baking or cooking whole wheat dough on a tava, and finishing off with shallow frying. A Rajasthani mung bean paratha uses both the layering technique together with mung dal mixed into the dough. Some so-called stuffed parathas resemble a filled pie squashed flat and shallow fried, using two discs of dough sealed around the edges. Then by alternatively using a single disc of dough to encase a ball of filling and sealed with a series of pleats pinched into the dough around the top, gently flattened with the palm against the working surface before being rolled into a circle. Most stuffed parathas are not layered.

Parathas can be eaten as a breakfast dish or as a tea-time (tiffin) snack. The flour used is finely ground wholemeal (atta) and the dough is shallow fried.

Perhaps the most common stuffing for parathas is mashed, spiced potatoes (aloo ka parantha) followed perhaps by dal (lentils). Many other alternatives exist such as leaf vegetables like Methi, Pudina, radishes, cauliflower or paneer. A paratha (especially a stuffed one) can be eaten simply with a pat of butter spread on top or with chutney, pickles, ketchup, dahi or a raita or with meat or vegetable curries. Some roll the paratha into a tube and eat it with tea, often dipping the paratha. |

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