Is Pudina Paratha healthy?

Pudina Paratha can be a healthy choice as it's made with whole wheat flour (a good source of fiber) and fresh mint (which aids digestion). However, it is shallow-fried in ghee, which adds to the fat content. For a healthier version, you can reduce the amount of ghee used for cooking.

Can I make these parathas without ghee?

Yes, you can make them vegan by using a neutral vegetable oil instead of ghee. However, ghee gives the parathas a unique, rich flavor and helps in creating flakier layers.

Why did my parathas turn out hard or chewy?

This can happen for a few reasons: the dough was not soft enough, it wasn't rested for the recommended 30 minutes, or the parathas were cooked on a low flame for too long. Ensure your dough is soft and pliable and cook on a medium-high flame.

Can I prepare the dough in advance?

Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before rolling the parathas.

Home / Recipes / north_indian / Pudina Paratha

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Pudina Paratha

RATING

4.6/5(95)

TASTE SCORE

8/10

Crisp, flaky layered flatbreads with a refreshing mint flavor. These North Indian parathas are made with whole wheat flour and are perfect with yogurt and pickle for a delicious meal.

PREP

20m

COOK

25m

SERVES

2 PARATHAS

446 cal

SERVINGS

INGREDIENTS

For 4 servings

2 cupAtta · also known as whole wheat flour1 cupMint Leaves · fresh and tightly packed8 tbspGhee · divided for layering and cooking1 tspChaat Masala½ tspAmchur Powder · also known as dry mango powder½ tspCumin Powder · roasted is preferred for better flavor1 pinchRed Chilli Powder · optional, adjust to taste1 tspSalt · divided, or to taste1 cupWater · approximately, for kneading

NUTRITION · PER SERVING

446

CALORIES · 2 PARATHAS

Protein8g · 7%

Carbs45g · 40%

Fat28g · 57%

Fiber7g

Sodium725mg

Potassium267mg

Phosphorus264mg

How we calculate →

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Dough (10 minutes + 30 minutes resting)
- b.In a large mixing bowl, combine 2 cups of atta and 3/4 tsp of salt.
- c.Gradually add water while mixing to form a dough. Knead for 7-8 minutes until the dough is soft, smooth, and pliable, but not sticky.
- d.Apply a few drops of ghee or oil over the dough to prevent it from drying out. Cover with a damp cloth or a lid and let it rest for at least 30 minutes. This step is crucial for soft parathas.
2
Step 2
- a.Prepare the Mint Filling (5 minutes)
- b.While the dough is resting, wash the mint leaves thoroughly under running water. Pat them completely dry with a kitchen towel to prevent the filling from becoming soggy.
- c.Finely chop the dried mint leaves.
- d.In a small bowl, combine the chopped mint, 1 tsp chaat masala, 1/2 tsp amchur powder, 1/2 tsp cumin powder, 1/4 tsp red chili powder (if using), and the remaining 1/4 tsp of salt. Mix well and set aside.
3
Step 3
- a.Shape and Layer the Parathas (10 minutes)
- b.After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- c.Take one ball, dust it with dry atta, and roll it into a very thin circle of about 7-8 inches in diameter.
- d.Brush about 1 tsp of ghee evenly over the entire surface of the rolled circle.
- e.Sprinkle a generous portion of the mint filling evenly on top.
- f.Starting from one edge, begin to fold the circle into narrow pleats, like making a paper fan, until you have a long, pleated strip.
- g.Gently stretch the strip and then coil it into a tight spiral, tucking the loose end underneath the coil.
- h.Press the spiral flat with your palm. Dust with a little dry atta and gently roll it out into a 5-6 inch circle. Roll with light pressure to preserve the layers.
4
Step 4
- a.Cook the Parathas (25 minutes)
- b.Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot before you place the paratha on it.
- c.Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until you see small bubbles appearing on the surface.
- d.Flip the paratha. Let it cook for another 30 seconds on the other side.
- e.Drizzle about 1 tsp of ghee on the top surface and spread it with a spatula. Flip it again.
- f.Gently press the paratha with the spatula, especially around the edges, to ensure it cooks evenly and becomes crisp. You will see the layers starting to separate.
- g.Drizzle another tsp of ghee on the new top side, flip, and cook until both sides have golden-brown spots and are perfectly crisp.
- h.Repeat the process for all the remaining dough balls.
5
Step 5
- a.Serve
- b.Remove the paratha from the tawa. For extra flaky layers, you can gently crush the hot paratha between your palms.
- c.Serve immediately with plain curd (yogurt), raita, or your favorite Indian pickle for a complete meal.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use only fresh, vibrant mint leaves. Dried mint will not provide the same fresh aroma and flavor.
2
Ensure the dough is well-rested for at least 30 minutes. This makes it more elastic and easier to roll, resulting in softer parathas.
3
Do not overstuff the parathas with the mint filling, as this can cause them to tear while rolling.
4
Roll the coiled dough gently. Applying too much pressure will cause the layers to merge and you won't get a flaky texture.
5
Cook on a medium-high flame. A low flame will make the parathas hard and rubbery, while a very high flame can burn them before they cook through.
6
For added flavor and digestion, you can add 1/4 tsp of ajwain (carom seeds) to the dough.

RECIPE VARIATIONS

Adapt it for your goals.

Vegan Version

Substitute ghee with a neutral-flavored oil like sunflower or canola oil for both layering and cooking to make the parathas vegan.

Herb Variations

Along with mint, you can add finely chopped fresh coriander (cilantro) or dill leaves to the filling for a different flavor profile.

Spicier Version

Add one finely chopped green chili to the mint filling for an extra kick of heat.

Multigrain Paratha

Replace 1/2 cup of atta with other flours like besan (gram flour) or ragi (finger millet) flour for a healthier, multigrain version.

HEALTH BENEFITS

Why this is on our healthy list.

stomach

Aids Digestion

Mint (Pudina) is well-known for its digestive properties. It can help soothe the stomach, relieve indigestion, and promote healthy digestion. The fiber from whole wheat flour also supports a healthy gut.

wheat

Rich in Fiber

Made from atta (whole wheat flour), these parathas are a good source of dietary fiber, which is essential for maintaining bowel health, lowering cholesterol levels, and helping you feel full longer.

snowflake

Natural Cooling Agent

Mint has natural cooling properties that can provide a refreshing effect, making this paratha an excellent choice for warmer weather. It helps in keeping your body cool and hydrated.

QUESTIONS?

Frequently asked questions

One Pudina Paratha contains approximately 235-250 calories, primarily from the whole wheat flour and ghee used in its preparation.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Pudina Paratha

For 4 servings

5 steps. 25 minutes total.

Step 1

Step 2

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Step 5