Mint Paratha Recipe – Authentic Indian Flatbread with Dried Mint

Last Updated on 2 months by Neha Deshmukh

Mint Paratha Recipe – Authentic Indian Flatbread with Dried Mint

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious and slightly different take on a classic. And let me tell you, these Mint Parathas are it. I first made these for a family brunch, and they were a huge hit – everyone raved about the fresh, vibrant flavor. They’re a little bit special, a little bit comforting, and surprisingly easy to make. Let’s get cooking!

Why You’ll Love This Recipe

These Mint Parathas aren’t your everyday flatbread. The dried mint gives them a wonderfully aromatic and refreshing twist. They’re flaky, flavorful, and perfect for breakfast, lunch, or dinner. Plus, the combination of wheat flour and maida creates a texture that’s both soft and slightly chewy – seriously addictive!

Ingredients

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

• 1 cup wheat flour/atta (approx. 150g)
• ?? cup maida/all-purpose flour (approx. 75g – 100g. Start with ¾ cup and add more if needed)
• 1 tablespoon oil (approx. 15ml)
• To taste salt (approx. ½ teaspoon)
• 2 tablespoons dried mint (approx. 15g)
• 1 teaspoon red chili powder (approx. 5g)
• ?? teaspoon amchoor powder (approx. ½ – 1 teaspoon, depending on your preference)
• ?? teaspoon roasted cumin seeds powder (approx. ½ – 1 teaspoon)
• 2 tablespoons ghee (approx. 30ml)
• 2 tablespoons oil (for spice mix – approx. 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! A few things will really make these parathas shine:

• Dried Mint: Don’t skip this! It’s the star of the show. The flavor is concentrated and really infuses the paratha. If you absolutely can’t find dried mint, you can try fresh (see FAQs!), but it won’t be quite the same.
• Wheat Flour & Maida Combo: Using both atta and maida is key to getting that perfect texture. The atta gives it a wholesome, slightly nutty flavor, while the maida adds softness and helps with layering.
• Ghee is Gold: Seriously, ghee adds a richness and flavor that butter just can’t match. It also helps create those beautiful, flaky layers. But don’t worry, I’ve included a vegan option in the variations section!
• Amchoor Powder: This adds a lovely tangy flavor. It’s made from dried mango powder and is a staple in Indian cooking.
• Roasted Cumin Powder: Roasting the cumin seeds before grinding them really brings out their aroma. You can buy it pre-made, or easily roast and grind your own!

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a mixing bowl, combine the wheat flour, maida, salt, and 1 tablespoon of oil.
2. Gradually add water, a little at a time, and knead to form a smooth, pliable dough. It shouldn’t be sticky!
3. Cover the dough and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas softer.
4. While the dough rests, let’s make the spice mix. In a separate bowl, combine the dried mint, red chili powder, amchoor powder, roasted cumin powder, ghee, and 2 tablespoons of oil. Mix well to form a paste.
5. Now, divide the dough into 6 equal portions.
6. Roll each portion into a thick roti (about 5-6 inches in diameter).
7. Spread about a tablespoon of the mint spice mixture evenly over each roti, leaving a small border around the edge.
8. Roll the roti tightly into a log, starting from one end.
9. Slice the log lengthwise into two strips, keeping one end intact – you want it to stay connected like a spiral.
10. Gently twist the strips together into a coil. Let it rest for another 10 minutes. This helps it hold its shape.
11. Gently flatten the coil into a paratha using your hands or a rolling pin. Be gentle!
12. Heat a hot tawa (flat griddle) over medium heat. Cook the paratha for 2-3 minutes per side, until golden brown and crispy, pressing gently with a spatula. A little ghee brushed on both sides while cooking adds extra flavor and crispness.

Expert Tips

• Don’t Overknead: Overkneading can make the parathas tough.
• Hot Tawa is Key: A hot tawa ensures the parathas cook evenly and get those lovely crispy spots.
• Gentle Rolling: Be gentle when rolling the parathas, especially after twisting. You don’t want to deflate them!
• Press with Spatula: Pressing down with a spatula while cooking helps the layers separate and cook through.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with an equal amount of oil. It won’t have quite the same richness, but it’ll still be delicious! My friend, Priya, who’s vegan, loves this version.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti/paratha making. You might need to adjust the water slightly.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chili powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptation: During Holi, my family loves serving these with a side of cool, creamy yogurt. It’s the perfect balance of flavors!

Serving Suggestions

These Mint Parathas are incredibly versatile. They’re fantastic with:

• A dollop of yogurt
• A side of pickle (mango pickle is a classic!)
• A bowl of dal (lentils)
• A simple vegetable curry

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for up to 2 days. Reheat them on a tawa or in a dry pan to restore their crispness.

FAQs

1. What type of flour is best for making soft parathas?

A combination of wheat flour (atta) and maida works best! The atta provides structure and flavor, while the maida adds softness.

2. Can I use fresh mint instead of dried mint? If so, how much?

You can, but it won’t be as concentrated in flavor. Use about ¼ cup of finely chopped fresh mint leaves.

3. How do I prevent the parathas from becoming hard?

Don’t overknead the dough, and don’t roll the parathas too thin. Also, make sure to cook them on a hot tawa and serve them immediately.

4. What is amchoor powder and where can I find it?

Amchoor powder is made from dried unripe mangoes and adds a tangy flavor. You can find it at most Indian grocery stores or online.

5. Can I make the dough and spice paste ahead of time?

Absolutely! You can make the dough and spice paste a day in advance and store them separately in the refrigerator. Just bring them to room temperature before using.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how yours turn out!