Pudina Paratha
Flaky Indian flatbread infused with fresh mint, ginger, and green chilies. Serve with yogurt, pickles, or curry for an authentic breakfast or lunch.
- Total time
- 35 min
- Servings
- 2
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- ½ teaspoon salt
- 3 tablespoons ghee or vegetable oil
- ½ cup warm water
- ½ cup fresh mint leaves, finely chopped
- 1 tablespoon fresh ginger, minced until pieces are smaller than a grain of rice
- 1 whole green chili, minced very finely
- 2 tablespoons ghee or oil for cooking
Instructions
- 1
Pour 1.5 cups flour and 0.5 teaspoon salt into a mixing bowl.
- 2
Add 3 tablespoons ghee to the flour and rub it between your fingers until the mixture looks like fine breadcrumbs with no lumps.
- 3
Pour in 0.5 cup warm water a little at a time, stirring with one hand until the flour comes together into a shaggy ball that leaves the bowl mostly clean.
- 4
Turn the dough onto a clean countertop and knead it by pushing it away from you with the heel of your hand, folding it back over itself, and repeating for 5 minutes until it feels smooth and elastic.
- 5
Mince the fresh mint leaves by gathering them into a tight stack, slicing crosswise into thin ribbons, then turning 90 degrees and slicing again until the pieces are tiny flakes.
- 6
Mince the ginger by slicing it thinly lengthwise, stacking the slices, slicing crosswise into thin sticks, then chopping across the sticks until pieces are smaller than a grain of rice.
- 7
Slice the green chili lengthwise in half, scrape out the seeds and white pith with a small spoon if you want less heat, then mince the remaining chili into tiny pieces.
- 8
Divide the dough into 4 equal pieces by gently pulling each piece from the ball, weighing them in your hands so they feel the same size.
- 9
Take one dough piece and flatten it into a disk about 4 inches across by pressing it gently with your palm on the countertop.
- 10
Sprinkle 2 tablespoons of the minced mint, 0.25 tablespoon ginger, and 0.25 of the minced chili over the entire disk surface.
- 11
Fold the disk in half and then in half again to enclose the filling, creating a smaller triangle about 3 inches on each side.
- 12
Roll the triangle gently with a rolling pin to flatten it into a thin disk about 6 inches across, taking care not to press so hard the filling bursts through.
- 13
Repeat steps 9–12 with the remaining 3 dough pieces and the rest of the mint, ginger, and chili filling.
- 14
Place a 10-inch skillet or flat griddle on the stove and turn the heat to medium-high; let it heat for 1 minute until it feels very hot when you cautiously hover your hand 2 inches above it.
- 15
Lay one paratha flat on the hot skillet and let it cook without moving for 45 seconds until the bottom surface develops light brown spots the color of honey.
- 16
Flip the paratha over using tongs or a spatula and cook the other side for 45 seconds until it also develops light brown spots.
- 17
Drizzle 0.5 tablespoon ghee along the edges of the paratha and let it soak in for 10 seconds, tilting the skillet so the ghee pools around the edges.
- 18
Flip the paratha again and drizzle 0.5 tablespoon ghee on this side as well, tilting to coat the edges, and cook for another 15 seconds until the surface looks glossy.
- 19
Transfer the finished paratha to a plate and cover it with a clean kitchen towel to keep it warm while you cook the remaining parathas.
- 20
Repeat steps 15–19 with the remaining 3 parathas, adding 0.5 tablespoon ghee per side for each one.
- 21
Stack the finished parathas on a serving plate, folding each one in half or quarters if desired, and serve warm with yogurt, pickles, or curry on the side.
Tools you’ll need
- mixing bowl
- measuring cups and spoons
- fork or spoon for stirring
- clean countertop or cutting board
- chef's knife
- small spoon
- rolling pin
- 10-inch skillet or flat griddle
- tongs or spatula
- serving plate
- kitchen towel
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