Flaky and soft Mint Paratha is great with any Indian curry.

Recipe Snapshot

  • Prep time: Not specified
  • Cook time: Not specified
  • Total time: Not specified
  • Yield: 3 parathas
  • Category: Recipes
  • Cuisine: Kitchen notes

Ingredients

Dough

  • 1 cup whole wheat flour (atta)
  • ½ cup mint leaves (tightly packed & chopped)
  • 2 teaspoons vegetable oil
  • ½ teaspoon salt or to taste
  • ¼ teaspoon chat masala
  • ⅛ teaspoon red chili powder or to taste
  • water (as required around ½ cup)

Method

  1. In a bowl, measure 1 cup of atta (Indian whole wheat flour) and add chopped fresh mint leaves to it.
  2. Add red chili powder, salt, chat masala and 2 teaspoons of oil to the flour and mix.
  3. Add water, little by little and knead to form a smooth and soft dough. Cover and let it rest for 30 minutes.
  4. After the dough has rested, divide it in 3-4 equal parts.
  5. Take one dough ball and roll it into a thin circle. Apply 1/4 teaspoon of oil on it.
  6. Now sprinkle some dry atta (whole wheat flour) on top of the oil. This makes the paratha flaky.
  7. Start folding the paratha from one end. Fold it like a hand-fan by folding it from both sides [see picture above].
  8. At the end you should have folds like seen in the picture above.
  9. Starting from one end of the paratha, now roll it to form a round.
  10. Bring the ends together and tuck in the lose end in the center.
  11. Now you have a round again.
  12. Roll it applying equal pressure to a circle. Don't roll it too thin, paratha should be little thick. In the meanwhile heat a skillet/tawa on medium heat.
  13. Once the skillet is hot, transfer the rolled paratha on it.
  14. Cook the paratha from one side (the one facing down) till you see some golden spots and then flip the paratha.
  15. Wait for few seconds for the other side to cook a little and then apply some oil (around 1/2 teaspoon) on the side facing you.
  16. Flip again and press the paratha with your spatula to cook the oiled side.
  17. Now apply little oil on the 2nd side as well. Flip again and press the 2nd side as well using your spatula.
  18. Sprinkle some dried mint on top and serve mint paratha hot with any Indian curry.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.