• Prep Time 10-15 minutes
  • Cook Time 20-25 minutes
  • Serving For 4 People
  • Difficulty Easy

Recipe Description

Indian parantha with the flavour of mint a good stuffed pudina paratha must try


  • Atta (whole wheat flour) – 2 cups
  • Sprigs fresh mint leaves – 1 cup
  • Table salt – to taste
  • Vegetable oil – 1 tablespoons + 8 teaspoons
  • Butter – 3 tablespoons
  • Chaat masala – 2 teaspoons
  • Water – ¾ cup  + 1 tablespoon



  1. Wash and pat the fresh mint leaves dry. Heat a non stick griddle over medium heat and lightly roast ½ of the mint leaves on it. Cool and crush to a powder in a blender. Chop the remaining mint leaves and set aside.
  2. Place the whole wheat flour and salt in a bowl. Add the chopped fresh mint, 1 tablespoon oil and the water and knead into a stiff dough. Cover and rest the dough for 20-25 minutes.
  3. Divide the dough into 8 equal portions and shape into balls.
  4. Roll out each ball into a medium sized chapatti of 6-inch diameter, brush with butter and sprinkle with some flour. Fold the chapatti like a fan and twist it back into the shape of a roundel. Leave to rest for 5 minutes.
  5. Roll out each ball into a 5 to 7 inch diameter parantha.
  6. Place a non stick griddle over medium heat and let it heat for 2 minutes. Place a parantha on it and cook drizzling ½ teaspoon oil on each side, till both the sides are a light golden brown.  Make the remaining paranthas similarly.
  7. Spread butter on each parantha while still hot.
  8. Mix together the roasted mint powder and chaat masala and sprinkle over the hot paranthas.
  9. Before serving, crush the paranthas lightly between your palms to open out the layers.

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Harpal Sokhi


Fusion of Indian food with International Cuisine is what made Chef Harpal Singh Sokhi a sought after name within the Food industry. With a background of North India, Chef Harpal is a music lover and is fluent in English and five Indian regional languages - Hindi, Punjabi, Bengali, Oriya and Telugu.

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