Pudina paratha recipe with step by step photos. Sharing a very rustic, tasty and super crispy pudina paratha recipe today.
When I posted lachha paratha recipe, I got many requests for pudina paratha recipe too. I wanted to try pudina paratha in a restaurant before trying at home as I know pudina paratha is a very popular restaurant recipe.
Luckily I got the chance to taste pudina paratha in a dhaba, it was so crispy and flaky, of course bathed in butter but so very flavorful and delicious. It was an instant love.
The pudina paratha recipe is fairly simple, it is just like making lachha paratha, just that there is a spicy mint filling. what makes it truly delicious, crispy and flaky is using butter generously for toasting the pudina paratha.
To make pudina paratha recipe, I have used fresh mint leaves, cumin powder, salt and amchur powder for the filling. The mint leaves are briefly dry roasted to bring out the flavor and also to remove excess moisture. You can use pepper powder, chaat masala powder, chili powder also for filling.
You can use a mix of cilantro leaves and mint leaves for filling too. Make sure to use goodquality butter to toast the pudina paratha. You can also use ghee but butter is the best one to fry parathas.
Serve pudina paratha with spicy curd, onion raita or mixed veg raita. But these parathas were so crispy and flaky, I just had them plain piping hot. With all the butter, these parathas are quiet rich too.
Here is how to make pudina paratha recipe, do try this and you will love it.
If you are looking for more paratha recipes do check dhaba style aloo paratha, cheese paratha, paneer paratha.
Pudina Paratha Recipe Step By Step
1. Take wheat flour, salt and oil in a mixing bowl.
2. Mix well.
3. Add water little by little and make a soft, pliable dough. Knead well and set aside for 30 minutes.
4. At the time of making pudina paratha, lets get the filling prepared. Wash and roughly chop the mint leaves. Quickly dry roast in the tava for 1 minute.
5. Take the roasted mint leaves in a plate. Add salt, amchur powder and cumin powder. Mix well and set aside for few minutes. Squeeze out the excess water and set aside.
6. Divide the dough into 6-7 equal balls. Take one ball and roll out to a thin circle.
7. Apply some ghee over the rolled circle. Sprinkle some wheat flour and spread well.
8. Now sprinkle the prepared mint mixture all over the rolled dough. Do not over stuff.
9. Now start pleating the disc from the opposite edge just like saree pleating. We call this as visiri madippu in Tamil.
10. Roll the pleated dough into a circle. Press and join the edges. Heat a iron griddle/tava now.
12. Now roll this again into a disc. layers will be slightly visible now.
13. Place the rolled disc on the hot griddle and cook till completely done from both sides. Apply butter generously while cooking.
14. Once done, the parathas will be crispy. Serve pudina paratha hot with raita. The layers will be more visible once the parathas are torn.
Pudina paratha recipe card below:
Pudina paratha recipe | Pudina lachha paratha
Harini
Pudina paratha recipe, crispy and flaky delicious mint flavored lachha parathas
5 from 1 vote
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Prep Time 20mins
Cook Time 30mins
Total Time 50mins
Course main
Cuisine Indian
Servings 7
Calories 183kcal
1 CUP = 250 ml
Ingredients
1 1/4cupwheat flour
2teaspoonsoil
Salt
water for dough
For filling:
3/4cuptightly packed mint leaves
1/2teaspooncumin powder
1/4teaspoonamchur powder
ghee+ wheat flour for layers
salt
Butter for frying parathas
Instructions
Take wheat flour, salt and oil in a mixing bowl.
Mix well.
Add water little by little and make a soft, pliable dough. Knead well and set aside for 30 minutes.
At the time of making pudina paratha, lets get the filling prepared. Wash and roughly chop the mint leaves. Quickly dry roast in the tava for 1 minute.
Take the roasted mint leaves in a plate. Add salt, amchur powder and cumin powder. Mix well and set aside for few minutes. Squeeze out the excess water and set aside.
Divide the dough into 6-7 equal balls. Take one ball and roll out to a thin circle.
Apply some ghee over the rolled circle. Sprinkle some wheat flour and spread well.
Now sprinkle the prepared mint mixture all over the rolled dough. Do not over stuff.
Now start pleating the disc from the oppostie edge just like saree pleating. We call this as visiri madippu in Tamil.
Roll the pleated dough into a circle. Press and join the edges. Heat a iron griddle/tava now.
Now roll this again into a disc. layers will be slightly visible now.
Place the rolled disc on the hot griddle and cook till completely done from both sides. Apply butter generously while cooking.
Once done, the parathas will be crispy. Serve pudina paratha hot with raita. The layers will be more visible once the parathas are torn.
Notes
1. You can use your preferred spice powder for filling 2. You can use a mix of cilantro and mint leaves for filling.
Nutrition
Calories: 183kcal
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Pudina paratha are crispy, flaky, layered, mint flavored whole wheat flatbreads. 'Pudina' is the Hindi word for mint leaves and paratha is an unleavened flatbread made from whole wheat flour. Basically pudina paratha is a Paratha variant with some herby minty flavors together with some fragrant spices.
Lachha paratha or Laccha Paratha is a popular variant of paratha from North Indian cuisine. These are whole wheat flatbreads made with a simple unleavened dough consisting of basic ingredients like whole wheat flour, salt and ghee or oil.
The fibre in your lachha paratha aids in digestion, keeps the cholesterol level under check, while its protein content increases strength, boosts metabolism and helps to maintain weight-loss. The good fat content of this lachha paratha even lowers the risk of heart disease by lowering the blood pressure levels.
1. What is the difference between paratha and lachha paratha? While Malabar paratha and lachha paratha look quite similar, the main differnce between them is the flour. Malabar parathas (or parottas) are made with all-purpose flour whereas lachha parathas are made with whole wheat flour.
People often consume paratha with tea made of milk, which is considered very harmful to health. Actually, paratha is very oily and the amount of saturated fat in it is high. Consuming tea and paratha together on a daily basis can cause serious damage to your liver, digestive system and stomach.
No, this recipe is not good for diabetics, heart and weight loss. While ghee is super healthy, we have used a lot in the recipe. So, you can cut the ghee usage in the recipe and have half a paratha.
Laccha paratha is made of whole wheat and is much healthier. Naan may not be junk food but it is low in nutritional value. Yeah, lassi doesn't need to have much sugar, but most store-bought lassi are high in sugar.
According to the dietician, one can eat parathas daily. But one should refrain from consuming a repetitive diet. "There is a lot of variation. You can go with sattu paratha, another day choose sprouts stuffed paratha, dal paratha, paneer paratha, veggies paratha or plain paratha with vegetable raita.
Made mostly using wheat flour, fresh vegetables and ghee (clarified butter which is extremely healthy) or makkhan (fresh butter) the parantha is definitely richer, healthier and tastier.
Roti is generally considered healthier than paratha. Roti is typically made from whole wheat flour and is unleavened, whereas paratha is a type of Indian bread made from whole wheat flour and often contains more oil or ghee, making it higher in calories and fat compared to roti.
Mint (pudina) is rich in vitamin A (10% of RDA) and Vitamin C (20.25%) which serve as an additional boost to bring relief from cough, sore throat and also cold. These Pudina Parathas are so flavourful that you can serve them simply with curd and pickles. They can also be packed for lunch, or even a longer trip.
However, adding ghee, butter, or other additives during cooking can significantly boost the calorie count. For example, calories in one aloo paratha can have 300 to 350 calories or more. Based on common ingredients, here is a general calorie content table for several types of parathas.
1. Methi Paneer Paratha is a quite popular and flavourful low calorie paratha because low fat paneer is used for its preparation perked up with methi leaves. 2. Another tasty paratha is Besan Paratha which is healthy as it is loaded with fibre, iron and B-complex vitamins.
Two tablespoons of mint 0.4 grams of proteins, 0.9 grams of carbohydrates, 0.8 grams of dietary fibre, 1.5 mg of Vitamin C, 22.4 mg of Calcium, 6.8 mg of Phosphorous and 51.5 mg of Potassium, among other nutrients.
Pudina paratha is a traditional flatbread originating from North India. This paratha variety is flavored with mint, hence the name, as pudina means mint. The unleavened flatbread is made with a combination of wheat flour, oil or ghee, salt, water, and mint leaves.
Pudina, scientifically known as Mentha spicata, is an aromatic herb belonging to the mint family (Lamiaceae). It is called Spearmint in English and is widely used in Indian and Italian cooking.
Roti, the unleavened flatbread, offers a wholesome and healthier option, perfect for pairing with various curries or using as a wrap. Paratha, with its flaky layers and scrumptious fillings, brings a rich and indulgent experience to the table.
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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