Pudina Parantha Recipe - A good stuffed pudina paratha.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta)(आटा), Fresh mint leaves bunch

Cuisine : Indian

Course : Breads

Pudina Parantha

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Pudina Parantha checkout Palak Aur Paneer Parantha , Sweet Roti , Thepla , Gobhi Parantha . You can also find more Breads recipes like Tandoori Roti, Pudina Parantha, Sannas, Aloo and Capsicum Parantha. Or try out these recipes from Indian Cuisine like Chicken Curry, MBPS pulao, Rose Kulfi with Faluda, Masala Chai.

Pudina Parantha Recipe - How to make Pudina Parantha


Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium


  • Whole wheat flour (atta) 2 cups

  • Fresh mint leaves bunch 1 small

  • Salt to taste

  • Oil as required

  • Butter 3 tablespoons

  • Chaat masala 2 teaspoons


Step 1

Wash and pat dry the mint leaves. Lightly roast half of them on a hot tawa.

Step 2

Cool and crush to a powder. Set aside. Chop the remaining mint leaves finely.

Step 3

Place the whole-wheat flour and salt in a bowl.

Step 4

Add finely chopped mint leaves and knead into a stiff dough using water.

Step 5

Cover and rest the dough for twenty to twenty five minutes.

Step 6

Divide the dough into six equal portions. Shape them into balls.

Step 7

Roll out each ball into a medium sized chapati and smear with butter and sprinkle with some flour.

Step 8

Fold the chapati like a fan and twist it back into the form of a ball. Set aside for five minutes.

Step 9

Roll out each portion into a parantha of five to seven inches diameter.

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