Pudina Paratha or Mint flatbread that I am going to share here is a slight different in its preparation as it has used dried mint leaves instead of fresh ones and this Pudina Paratha has been shaped differently like lachha Paratha. Hence it is two in one Paratha- Pudina paratha and Lachha Paratha. If you skip mint leaves here in the preparation method, the resulted Paratha will be a Lachcha Paratha. I have chosen dried mint leaves; you can also use fresh ones also but in that case, mix them in dough. Dried mint leaves are also beneficial same as fresh ones; even on drying, their fibrous nature enhances on drying and proves good for digestion.
This time I thought to prepare Mint flatbread like Lachha Paratha that I have practiced to get perfection in after my earlier post of Lachha Paratha. I had already shared the recipe of Lachha Paratha during initial days of my blogging but that lacked the rightness of “The Lachha Paratha”. However now this time I have got all knacks of getting perfect lachha Paratha with practice which I would love to share with y’all.
This is another recipe that will require expertise and may take few times to get proficient in; may not be for some geniuses of cooking ;). Making Pudina Lachha Paratha requires some extra time than required in making and cooking a regular flatbread as it is rolled very light-handedly to stretch into thin round and cooked on medium flame for a bit more duration so that it gets cooked well inside as it is multi-layered. So if you are making up your mind to cook Pudina Lachha Paratha, ensure you have nice stretch of time in hand to get right, distinguished multi layered ringed flatbreads.
Let’s have a look at the recipe with step by step pictures now-
Time Taken- For Preparation- 8 min
For Cooking- 8-10 min for 1
Category- Main-Course (Breads)
Whole wheat flour- 3 ½ cups
Oil/Ghee- 1 tbsp+ for cooking
Salt- 1 tsp
Carrom Seeds- ½ tsp
Mint Powder/Pudina Powder/Dried Pudina leaves- 1/2 cup
Steps to follow-
- Mix carom seeds, salt and oil/melted ghee in wheat flour. Crumble it with hands to mix all ingredients in flour well.
- Add small amount of water and start kneading. Add more water as required and get your dough kneaded smooth. Keep covered.
- Take one ball of dough larger than what needed for regular flatbread.
- Roll out thin, as large enough as possible. Spread ghee/oil all over the upper surface of rolled bread, sprinkle some flour and Dried mint leaves.
- Start making small pleats (ensure you don’t stick these pleats tightly together, just make pleats gently and place them together lightly) of 1-1.5 cm at one end and make all pleats with whole round (keep these pleats small).
- Turn this long pleated structure to form another round or swirl or coil.
- Place the suspending end at the base and press light-handedly.
- Start rolling (ensure every time you stretch with rolling pin, the hands should be moved very lightly on the dough round, otherwise rings will disappear) to a possibly thin round without disrupting ring (While rolling, don’t flip, keep upper side always up and base side always down).
- Heat a flat pan and grease it a little bit. Lower the flame to medium, place paratha keeping the base side as always down only, check in between whether the base turning brown.
- When the base starts acquiring light brown spotted texture, flip over,grease the upper-side and cook it pressing with ladle gently. Cook on medium flame only so that it gets cooked thoroughly well. Brown other side also,flip and grease. (As it is layered and multi ringed, it will take some extra time to get cooked well).
- Take out on a kitchen /absorbent paper; when it gets temp bearable to hands, hold it over both palms (base side down) and crumble up swiftly to highlight the rings.
- Serve garnished with few onion rings and mint sprig. Relish with any curry of your choice, pickle or chutney.
1. You can either use ready made Pudina Powder or dried pudina/mint leaves. I have tried preserving and making dried mint leaves at home first time that’s why they became over dried. Next time when I get right dried Pudina Powder/leaves, I would surely update the post on how to dry and preserve pudina/mint leaves with care.
- Indian Parathas 🙂 (arushiwabisabi.wordpress.com)