Pudina Podi Paratha
Pudina Podi Paratha is the kind of flatbread that fills the kitchen with the sharp, clean scent of dried pudina the moment the dough hits the tawa. Minty Pudina Podi — with its blend of dried mint, tamarind, and sesame — is kneaded straight into the atta, so every bite carries that aromatic, mildly sharp flavour all the way through. No stuffing, no extra steps, and no garlic — making it a perfect choice for Jain households and anyone who wants a fuss-free weekday paratha with real character.
Prep: 15 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tbsp Minty Pudina Podi (MPP)
- 1 cup whole wheat atta
- 1/2 tsp salt
- 1/2 tsp cumin seeds (jeelakarra)
- 1 tsp ghee (neyyi), plus extra for tawa
- 1/3 cup water, warm
Method
- In a wide bowl, combine atta, Minty Pudina Podi, salt, and jeelakarra. Mix the dry ingredients together so the podi is evenly distributed through the flour — you should be able to smell the mint and tamarind coming through already.
- Add the ghee and rub it into the flour with your fingertips until it resembles coarse crumbs. This gives the paratha a tender bite.
- Add warm water a little at a time and knead into a smooth, soft dough — about 5 minutes. The dough will be lightly speckled green from the pudina. Cover with a damp cloth and rest for 10 minutes.
- Divide the dough into 4 equal balls. Dust lightly with dry atta and roll each ball into a round paratha, about 6 inches across. Roll evenly so the thickness is uniform.
- Heat a tawa on medium-high. Place a paratha on the dry tawa and cook for about a minute until small bubbles appear on the surface and the underside shows light brown spots.
- Flip, drizzle a little ghee around the edges, and press gently with a folded cloth or spatula. Cook for another 30-40 seconds until both sides are golden and the paratha smells fragrant. Serve hot with achaar, curd, or a simple dal.
✓ High Protein | ✓ High Fibre | ✓ Rich in Calcium | ✓ Source of Potassium