Pudina Paratha is a flavorful Indian multi-layered flat bread with mint leaves. Serve this hot crispy golden parathas with curd and your favorite pickle.
Mint leaves are used quite often in Indian kitchen. The most popular use of mint leaves is for making chutneys. Mint leaves are also used for making Pani Puri paste, a popular Indian road side dish. Mint leaves have strong flavor and gives a nice aroma and taste to your dish.
Today I have made pudina (mint) parathas, a simple and delicious multi-layered paratha. You can make pudina paratha by adding fresh chopped mint leaves to the wheat flour dough or make a coarse powder of pudina and sprinkle. I always prefer the later way of making pudina paratha.
Few years back I had ordered mint parathas in a restaurant. They were really yummy but a bit costly for simple parathas. So I decided that next time I will try them out at home. I made them for a weekend brunch and they came out really nice. Everyone in my family liked them a lot and now I can't wait to make them again.
For making these yummy pudina parathas I have followed a recipe from Vah Chef http://www.vahrehvah.com/indianfood/mint-paratha/ with some modifications.
You can serve these hot golden brown crispy parathas with any curry or can just enjoy them with curd and pickle.
So lets proceed step by step for making Mint Parathas
Sieve wheat flour in a bowl. Add 1 tablespoon cooking oil. Knead it to a soft dough by adding water as required. Grease the dough with oil and leave it aside for 30 minutes.
Take few fresh mint leaves and dry roast them on a tawa for 2-3 minutes. As you roast them the color of the leaves will start changing from green to light black.
Take the roasted mint leaves and press them between your palms to make a coarse powder
In a bowl add salt, roasted cumin powder, black pepper powder and pudina powder.
Mix well and our spiced pudina powder for making the parathas is ready
Take a portion of dough. As we are making these pudina parathas laccha style, the portion of dough should be slightly bigger in size compared to regular parathas.
Roll it into a flat bread like chapati.
Apply some ghee or butter.
Now evenly sprinkle the spiced pudina powder.
Pleat the flat bread as shown in picture. Hold approximately 1/3rd inch wide strip with your fingers. Lift and fold backwards in a manner that the first strip remains on top.
Repeat the lifts and make a pile of strips until the whole paratha is piled.
Now take both the ends of the pile and roll them inwards placing the right end on top of the left end.
Join the edges and roll it into a tight circle.
Sprinkle some dry wheat flour
And again roll it into a circle flat bread.
Heat tawa and place the paratha on the hot tawa
When you see a few bubbles immersing turn the paratha and cook on other side. Apply oil on both the sides and cook till they are golden brown.
Delicious hot Pudina Laccha Parathas are ready. Serve hot with any curry or just curd and your favorite pickle.
RECIPE OF PUDINA LACCHA PARATHAFlavored multi-layer Indian flat bread with fresh mint leaves and spices
Today with these Pudina Parathas I have also prepared Mushroom Mutter Curry.