Sanjeev Kapoor

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Pudina Parantha  Recipe

Pudina stuffed parantha

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 1.30-2 hour

Cooking time : 26-30 minutes

Servings : 4

Pudina Parantha

Main Ingredients

Fresh mint leaves, Whole wheat flour (atta)





Level Of Cooking



  • Fresh mint leaves
    1 cup
  • Whole wheat flour (atta)
    2 cups + for dusting
  • Carom seeds (ajwain)
    1/4 teaspoon
  • Salt
    to taste
  • Ghee
    2 teaspoon + for cooking
  • Chaat masala
    as required


Step 1

Heat a non-stick pan and put ½ cup mint leaves in it and let them dry on low heat. Chop the remaining mint leaves.

Step 2

To make the dough, put flour, carom seeds, salt, 2 tsps ghee and chopped mint leaves in a dough maker and process.

Step 3

Add a little water at time and process till the dough is well formed. Set aside dried mint leaves to cool. Transfer the dough onto a work top and divide into equal portions.

Step 4

Heat a non-stick tawa. Roll each portion of the dough into a thin roti, apply a little ghee and sprinkle a little flour and chaat masala.

Step 5

Fold the roti into pleats like a fan, then turn it around into a round shape. Roll them into a parantha. Cook them on the tawa.

Step 6

Put the cooled dried mint leaves in a strainer placed over a bowl and press to get a powder.

Step 7

Drizzle a little oil over the parantha and press lightly. Turn over and drizzle a little oil and again press and cook till the parantha is crisp.

Step 8

Add chaat masala and a little salt to the mint powder and mix. Take the paranthas in your hands and crush them lightly and place on a plate.

Step 9

Sprinkle the spiced mint powder and serve hot with yogurt.

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