- Combine 2 cups wheat flour, 1/2 tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp garam masala, 1/2 tsp chaat masala, 1/4 tsp crushed pepper, 1 tsp cumin, 1 tsp ginger paste, 1 tsp salt, 2 tsp oil, and 1/4 cup chopped mint in a large bowl.
- Add water gradually and knead into a smooth, soft dough.
- Pinch a large portion of dough, roll into a ball, and flatten slightly.
- Dust with wheat flour and roll into a thin circle (similar to chapati).
- Brush the rolled dough with oil, sprinkle with wheat flour, and fold into pleats.
- Stretch the pleated dough and roll it into a tight spiral (like a Swiss roll).
- Flatten the spiral gently and roll again into a thin circle (avoid over-rolling to preserve layers).
- Heat a tawa/griddle and cook the paratha for 1 minute on each side until golden spots appear.
- Drizzle oil on both sides and roast until crisp and golden brown.
- Gently crush the paratha to separate layers before serving.
- Calories:250 kcal25%
- Energy:1046 kJ22%
- Protein:6 g28%
- Carbohydrates:35 mg40%
- Sugar:2 mg8%
- Salt:300 g25%
- Fat:8 g20%
Last Updated on 2 months by Neha Deshmukh
Layered Mint Paratha Recipe – Authentic Indian Flatbread
Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s packed with flavour. Today, I’m sharing my go-to recipe for Layered Mint Paratha – a truly special treat that’s surprisingly achievable at home. I first made this for a family get-together and it was a huge hit! Get ready to impress your loved ones with this authentic Indian flatbread.
Why You’ll Love This Recipe
This isn’t just any paratha. The layers! Oh, the layers! They create this incredible texture that’s crispy on the outside and soft on the inside. Plus, the fresh mint adds a lovely coolness that balances the spices beautifully. It’s a little bit of work, but trust me, the end result is SO worth it. It’s perfect for breakfast, lunch, or even a light dinner.
Ingredients
Here’s what you’ll need to make these amazing Layered Mint Parathas:
- 2 cups wheat flour / atta
- ½ tsp turmeric / haldi
- 1 tsp Kashmiri red chilli powder / lal mirch powder
- ½ tsp coriander powder
- ½ tsp garam masala
- ½ tsp chaat masala
- ¼ tsp crushed pepper
- 1 tsp cumin / jeera
- 1 tsp ginger paste
- ½ tsp salt
- 2 tsp oil
- ½ cup chopped mint / pudina
Ingredient Notes
Let’s talk ingredients! A few little tips can make all the difference.
Wheat Flour / Atta: Types and Uses
We’re using whole wheat flour (atta) here, which is traditional. You can find it at most Indian grocery stores. It gives the paratha a lovely nutty flavour and a slightly rustic texture. If you can’t find atta, you can use chapati flour as a substitute.
Turmeric / Haldi: Health Benefits and Flavor Profile
Turmeric isn’t just for colour! It has amazing health benefits and adds a subtle earthy flavour. Plus, that vibrant yellow hue is just gorgeous.
Kashmiri Red Chilli Powder / Lal Mirch Powder: Color and Heat
Kashmiri chilli powder is my secret weapon for beautiful colour without too much heat. It adds a lovely red hue to the paratha. If you prefer a spicier paratha, feel free to add a pinch of regular red chilli powder too.
Cumin / Jeera: Roasting for Enhanced Flavor
A quick dry roast of the cumin seeds before grinding (or using them whole) really brings out their flavour. It’s a small step, but it makes a big difference!
Mint / Pudina: Fresh vs. Dried & Regional Variations
Fresh mint is best, hands down! It gives the paratha a lovely freshness. If you absolutely have to use dried mint, use about 2 tablespoons, but the flavour won’t be quite the same. In some regions of India, people also add a little coriander (cilantro) along with the mint – feel free to experiment!
Step-By-Step Instructions
Alright, let’s get cooking!
- In a large bowl, combine the wheat flour, turmeric, Kashmiri red chilli powder, coriander powder, garam masala, chaat masala, crushed pepper, cumin, ginger paste, salt, oil, and chopped mint.
- Gradually add water, a little at a time, and knead into a smooth, soft dough. It should be pliable but not sticky.
- Pinch off a large portion of dough – about the size of a golf ball – and roll it into a ball. Flatten it slightly.
- Dust with wheat flour and roll into a thin circle, like a chapati. Don’t worry if it’s not perfect!
- Brush the rolled dough with oil, sprinkle with a little wheat flour, and then fold it into pleats, like you’re making a fan.
- Gently stretch the pleated dough and roll it into a tight spiral, just like a Swiss roll.
- Flatten the spiral gently and roll it out again into a thin circle. Be careful not to over-roll, or you’ll lose those precious layers!
- Heat a tawa (griddle) over medium heat. Cook the paratha for about a minute on each side, until you see golden spots appearing.
- Drizzle a little oil on both sides and continue to roast until it’s crisp and golden brown.
- Gently crush the paratha with a spatula to separate the layers before serving. This is the best part!
Expert Tips
- Don’t skip the resting time: Letting the dough rest for at least 15-20 minutes allows the gluten to relax, making the paratha softer.
- Use enough flour: Dusting with flour is key to preventing the paratha from sticking to the rolling pin and tawa.
- Medium heat is your friend: Cooking on medium heat ensures the paratha cooks through without burning.
Variations
Want to switch things up? Here are a few ideas:
Vegan Layered Mint Paratha
Simply use a plant-based oil instead of regular oil.
Gluten-Free Layered Mint Paratha (Alternative Flours)
I’ve experimented with using a blend of gluten-free flours like rice flour, potato starch, and tapioca starch. It takes a bit of tweaking to get the right consistency, but it’s definitely possible!
Spice Level Adjustment (Mild to Spicy)
Adjust the amount of Kashmiri red chilli powder and add a pinch of cayenne pepper if you like it really spicy. My friend, Priya, loves to add a tiny bit of green chilli paste for an extra kick!
Festival Adaptations (Holi, Diwali)
During festivals, I sometimes add a little bit of grated paneer (Indian cheese) to the dough for an extra special treat.
Serving Suggestions
Layered Mint Paratha is delicious on its own, or with a side of:
- Yogurt (dahi)
- Pickle (achar)
- Curry (sabzi)
- Chai (tea)
Storage Instructions
Leftover parathas can be stored in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave.
FAQs
Let’s answer some common questions!
What is the best way to prevent the paratha from becoming tough?
Don’t over-knead the dough, and don’t over-roll the paratha. Gentle handling is key!
Can I make the dough ahead of time?
Yes! You can make the dough a few hours ahead of time and store it in the refrigerator. Just bring it back to room temperature before rolling.
What kind of oil is best for making parathas?
Any neutral-flavored oil will work, like vegetable oil, canola oil, or sunflower oil. Ghee (clarified butter) adds a lovely flavour, but it’s not essential.
How can I achieve more flaky layers in my paratha?
The key is in the folding and rolling! Make sure to brush with oil and sprinkle with flour between each fold.
Is it possible to freeze leftover parathas?
Yes, you can! Wrap them individually in plastic wrap and store them in a freezer bag for up to a month. Reheat them directly from frozen on a tawa.
Enjoy making these delicious Layered Mint Parathas! I hope they bring as much joy to your kitchen as they do to mine. Let me know how they turn out in the comments below!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
