Mint Paratha

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Last Updated on December 14, 2020 by Chef Mireille

Blogging Marathon #24
Theme: Cooking from a Restaurant Menu

For the last item off of Akbar’s menu, I am doing Pudina (Mint) Paratha.  Making Indian flatbreads is still something I have yet to master, but like they say – practice makes perfect. Let’s see what kind of shaped parathas I am going to end up with ๐Ÿ™‚

Mint Paratha

(click here for printable recipe)
1 1/2 cups whole wheat flour
1 tablespoon ghee
1/2 teaspoon ground turmeric
1/2 teaspoon garam masala
1 1/2 teaspoons salt
3/4 cup water
1/2 cup mint leaves, firmly packed
2 large chiles, finely chopped
1 teaspoon ginger paste
2 tablespoons water

In a large bowl, combine flours, ghee, turmeric, garam masala, salt and 3/4 cup water.  Mix until a soft dough is formed.  Cover and let rest for 15 minutes.
Grind mint, chiles, 2 tablespoons of water and ginger paste until you have a smooth paste.

Divide the dough into 8 equal portions.  Flatten into a small disc between your palms.  Form a well with the dough and place a little of the mint filling inside.  Close to form a ball.
On a lightly floured surface, roll out the dough to a round paratha, about 6″ diameter.

Heat a griddle/skillet/tawa.  Brush with a little ghee and place paratha on skillet.  Cook for a few minutes on each side until golden.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#24

Chef Mireille 
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  1. The parathas have a good shape, no worries on that..:)..I yet to make a stuffed mint paratha, have always blended in the flour..sounds very flavoursome..

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