Mint Paratha Recipe – Authentic Indian Flatbread with Homemade Spice Mix

Last Updated on 2 months by Neha Deshmukh

Mint Paratha Recipe – Authentic Indian Flatbread with Homemade Spice Mix

Hey everyone! If you’re anything like me, you’re always on the lookout for ways to spice up your breakfast (or lunch, or dinner… honestly, parathas are good anytime!). I’m so excited to share my recipe for Mint Paratha – a fragrant, flavorful flatbread that’s surprisingly easy to make at home. I first made these for my family on a chilly winter morning, and they were an instant hit! The fresh mint and homemade spice blend just make everything better.

Why You’ll Love This Recipe

This Mint Paratha isn’t just another flatbread. It’s a burst of freshness in every bite! The combination of mint in both the dough and the spice mix is what sets it apart. Plus, making your own spice blend means you control the flavor – and it smells incredible while it’s toasting. It’s a little bit of effort for a whole lot of deliciousness.

Ingredients

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

• 2 cups whole wheat flour (approx. 240g)
• 2 teaspoon oil or ghee (approx. 10ml)
• ?? – 1 teaspoon salt (approx. 5-6g)
• ??” cup water (approx. 180-200ml)
• ?? cup tightly packed fresh mint leaves (for dough) (approx. 1 packed cup)
• ?? cup tightly packed fresh mint leaves (for spice mix) (approx. 1 packed cup)
• 1 teaspoon cumin seeds (approx. 5g)
• ?? teaspoon fennel seeds (approx. ½ – 1 tsp, depending on preference)
• 1 dry red chili (optional)
• 1 tablespoon chaat masala (approx. 15g)

Ingredient Notes

Let’s talk ingredients! Fresh mint is key here. Don’t even think about using dried mint for the dough – it just won’t be the same. For the spice mix, you can use dried if you’re in a pinch, but fresh is always best.

Whole wheat flour (atta) is traditional, giving these parathas a lovely nutty flavor and wholesome texture. You can find it at most Indian grocery stores, and increasingly in the international aisles of larger supermarkets.

And that spice mix? Don’t skip making it from scratch! Cumin and fennel add warmth, the red chili gives a little kick (feel free to adjust!), and chaat masala ties everything together with its tangy, savory goodness. Chaat masala is a staple in Indian kitchens – it’s a blend of dried mango powder, amchur, black salt, cumin, coriander, ginger, and other spices. You can usually find it at Indian grocery stores or online.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse 1 cup of fresh mint leaves. Chop half of it finely – this is for the dough.
2. In a large bowl, combine the whole wheat flour, oil or ghee, salt, and the chopped mint.
3. Gradually add water, a little at a time, and knead everything together until you have a smooth, soft dough. It should be pliable but not sticky.
4. Once the dough comes together, cover it and let it rest for 20-30 minutes. This allows the gluten to relax, making the parathas easier to roll.
5. While the dough rests, let’s make the spice mix! Dry roast the remaining mint leaves until they’re crisp. Be careful not to burn them!
6. Add the cumin seeds, fennel seeds, and red chili (if using) to the roasted mint. Grind everything together into a powder.
7. Mix the ground spice mix with the chaat masala. Set aside.
8. Now, divide the dough into 8 equal balls.
9. Roll each ball into a thin circle, about 5-6 inches in diameter.
10. Brush the rolled circle with a little oil, then sprinkle generously with the spice mix.
11. Fold the circle in half, then fold it again like a pleated fan. This creates layers of flavor!
12. Let the pleated rolls rest for another 12-15 minutes. This helps them hold their shape.
13. Gently roll each pleated roll into a 5-6 inch paratha, being careful not to press too hard and seal the layers.
14. Heat a griddle or flat pan over medium-high heat.
15. Cook each paratha for 2-3 minutes per side, flipping and brushing with oil until golden brown and crispy.

Serve hot and enjoy!

Expert Tips

• Don’t over-knead the dough. A soft dough is key for soft parathas.
• Resting the dough is crucial! Don’t skip this step.
• Use medium-high heat for cooking. This ensures the parathas get crispy without burning.
• A little ghee brushed on while cooking adds extra flavor and crispness.

Variations

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for roti or chapati. You might need to adjust the water amount.
• Spice Level Adjustment: Add more or fewer red chilies to the spice mix to control the heat. My friend, Priya, loves to add a pinch of cayenne pepper too!
• Festival Adaptations: Parathas are a staple during festivals like Lohri and Makar Sankranti. They’re often made with seasonal fillings and enjoyed with family and friends.

Serving Suggestions

Mint Paratha is delicious on its own, but it’s even better with a side of:

• Yogurt (dahi)
• Pickle (achar)
• Butter or ghee
• A cup of chai!

Storage Instructions

Leftover Mint 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 griddle or in a dry pan to restore their crispness.

FAQs

What type of flour is best for making Mint Paratha?

Whole wheat flour (atta) is traditional and gives the best flavor and texture.

Can I make the dough ahead of time? If so, how should I store it?

Yes! You can make the dough a day ahead. Store it in an airtight container in the refrigerator. Bring it to room temperature before rolling.

How do I get the parathas perfectly crispy?

Use medium-high heat, brush with oil while cooking, and don’t overcrowd the griddle.

What is chaat masala and where can I find it?

Chaat masala is a tangy, savory spice blend. You can find it at Indian grocery stores or online.

Can I use dried mint instead of fresh mint? What adjustments should I make?

You can use dried mint for the spice mix, but fresh is best for the dough. If using dried mint in the spice mix, use about 1 tablespoon.

How can I adjust the spice level of the mint spice mix?

Add more or fewer red chilies, or a pinch of cayenne pepper for extra heat.