Mint Paratha Recipe – Easy Whole Wheat Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Mint Paratha Recipe – Easy Whole Wheat Indian Flatbread

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to spice up your roti game. I mean, a simple roti is great, but sometimes you just need something with a little extra zing, right? That’s where this Mint Paratha recipe comes in. It’s a family favourite, and honestly, it’s way easier to make than you might think. Get ready for a flavour explosion!

Why You’ll Love This Recipe

This Mint Paratha is seriously addictive. The fresh mint gives it such a lovely, cooling flavour, and the chaat masala adds a delightful tang. It’s perfect for a quick weeknight dinner, a weekend brunch, or even a festive meal. Plus, it’s a fantastic way to get a little extra green goodness into your diet! It’s a comforting, flavourful flatbread that’s sure to become a staple in your kitchen.

Ingredients

Here’s what you’ll need to make these delicious Mint Parathas:

• 1 cup whole wheat flour (atta) – about 120g
• 1 cup mint leaves (tightly packed, chopped) – about 60g
• 2 teaspoons vegetable oil
• 1 teaspoon salt (or to taste)
• 1 teaspoon chaat masala (or to taste)
• 1-2 teaspoons red chili powder (adjust to your spice preference)
• Water (as required) – about ½ cup, or more as needed
• Dried mint (for sprinkling)
• Vegetable oil (for toasting)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Whole Wheat Flour (Atta): This is the heart of any good paratha. I prefer using a good quality atta for the best texture. You can find it at most Indian grocery stores, and increasingly in the international aisles of larger supermarkets.
• Fresh Mint: Don’t skimp on the mint! It’s what gives these parathas their signature flavour. Make sure it’s fresh and vibrant. If you’re short on time, pre-chopped mint from the store works in a pinch, but freshly chopped is always best.
• Chaat Masala: Oh, chaat masala, you magical spice blend! It’s a cornerstone of Indian street food, and it adds such a complex, tangy, and slightly fruity flavour. It’s a blend of amchur (dried mango powder), cumin, coriander, ginger, black salt, and other spices. You can find it at Indian grocery stores or online. It’s so worth adding to your pantry! It really elevates the flavour profile.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a bowl, combine the whole wheat flour, chopped mint leaves, red chili powder, salt, and 2 teaspoons of oil.
2. Gradually add water, a little at a time, and knead into a smooth, soft dough. It should be pliable but not sticky.
3. Cover the dough and let it rest for at least 30 minutes. This allows the gluten to relax, making the parathas softer. Trust me, don’t skip this step!
4. Divide the dough into 3 equal portions.
5. Roll one portion into a thin circle, about 6-8 inches in diameter.
6. Brush the surface with a little oil, sprinkle with dry flour, then fold it like a hand-fan.
7. Now, gently roll the folded dough into a spiral, tucking in the ends to create a neat circle.
8. Flatten the spiral into a thick circle, about 4-5 inches in diameter.
9. Heat a skillet or tawa over medium heat.
10. Cook each paratha for about 2-3 minutes per side, until golden spots appear. Flip and press gently with oil to help it get crispy.
11. Sprinkle with dried mint and serve hot!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t over-knead the dough. A soft dough is key.
• Resting the dough is crucial for soft parathas.
• Use medium heat to ensure the parathas cook through without burning.
• Pressing gently with oil while cooking helps them get nice and crispy.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply ensure the oil you use is plant-based.
• Spice Level Adjustment: Adjust the amount of red chili powder to your liking. My family loves a good kick, but you can tone it down if you prefer.
• Gluten-Free Option: You can experiment with gluten-free flours like jowar (sorghum) flour or bajra (pearl millet) flour, but you might need to adjust the amount of water.
• Festival Adaptations: These are fantastic for festivals like Holi or Baisakhi! They’re a colourful and flavourful addition to any festive spread.

Serving Suggestions

Mint Paratha is incredibly versatile. It’s amazing with:

• Dal Makhani (my personal favourite!)
• Any Indian curry
• Yogurt (raita)
• Pickle

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two, or in the refrigerator for up to a week. Reheat them on a skillet or in the microwave. They’re best enjoyed fresh, though!

FAQs

Let’s answer some common questions:

1. What type of flour is best for making mint paratha? Whole wheat flour (atta) is traditionally used and gives the best flavour and texture.
2. Can I use mint paste instead of chopped mint leaves? You can, but the flavour won’t be as fresh. I recommend using chopped mint if possible. If using paste, use about 2 tablespoons.
3. How can I make the parathas crispier? Pressing gently with oil while cooking and using medium heat will help.
4. Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator.
5. What is chaat masala and where can I find it? It’s a tangy spice blend used in Indian cuisine. You can find it at Indian grocery stores or online.
6. What are some good accompaniments for mint paratha besides dal makhani? Try it with chole (chickpea curry), aloo gobi (potato and cauliflower curry), or even just a simple yogurt dip!