Recipe Cooked, Photographed and Written by Praveena
PrepTime:10 mins CookTime:15 mins Cuisine: Indian
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Pudina Paratha / Indian style Mint Flatbread, is my take on using fresh mint leaves especially in these summer times.
They have main features of being versatile, refreshing, having herbal zing, being mildly earthy, very light & fragrant.
As we delve into the delightful process, you’ll discover how the simple act of adding mint leaves to the roti dough can elevate an everyday staple into a gourmet experience.
So, join me in learning, the art of kneading the perfect dough, and the secrets of incorporating nature’s verdant treasure into every fold.
Get ready to relish the Mint Leaves Roti that will forever redefine your appreciation for the simplicity and brilliance of authentic Indian cuisine.
Table of Contents:
Click to Expand / Collapse
- How to store, ‘Whole Wheat Flour Mint Tortilla / Pudina Roti’:
- How to serve, ‘Indian style Mint Flatbread / Pudina Paratha’:
- Health Benefits of , ‘Mint Leaves Plant Based Tortilla / Pudina Chapati’:
- Other recipes from my blog:
- Step wise pics Procedure for ‘Pudina Roti / Indian style Mint Leaves Flatbread’:
- Make Mint Paste:
- Prepare the dough:
- Rolling into Roti:
- Cooking on Stove Top:
- Tips:
- Result:
- Ingredients, Accessories on ‘AMAZON’ to SHOP’:
- Recipe Card & Print:
How to store, ‘Whole Wheat Flour Mint Tortilla / Pudina Roti’:
By following these storage tips, you can enjoy the freshness and deliciousness of mint roti even after a while.
Cooling: Allow the mint roti to cool completely. This prevents condensation from forming inside the storage container.
Stacking: Stack them by placing a piece of parchment paper between each, to prevent them from sticking together.
Airtight Container: Transfer the stacked mint roti to a clean, dry airtight container.
Refrigeration: Store the container in the refrigerator. Stays fresh for up to a week.
Freezing: Wrap the stacked mint roti with plastic wrap or aluminium foil, then place them in a freezer-safe bag or container. This way they stay good for 1-2 months.
Thawing: Take them out of the freezer and defrost at room temperature. Alternatively, you can reheat them directly on a stovetop or in a microwave for 1 min.
How to serve, ‘Indian style Mint Flatbread / Pudina Paratha’:
Mint roti is best served warm. Reheat the roti just before serving to ensure they are soft and enjoyable.
A cooling yogurt raita is a classic accompaniment to any Indian flatbread. Prepare a simple raita to complement the minty flavours of the roti and add a creamy element to the meal.
Offer a selection of tangy pickles as condiments. Tamarind chutney or mango pickle can add a burst of additional flavours to the meal.
Include a fresh and crisp salad to balance the richness of the main dishes in the meal.
Serve them alongside flavourful curries, such as chana masala, lentil dal, or a delicious vegetable curry.
For an authentic dining experience, add this as part of am Indian thali along with a variety of other dishes.
I just served my family with sides of simple mango salad, Tomato Raita / Tomato Yogurt Dip, Andhra Pesara Avakaya / Raw Mango & Moong Dal Pickle
Health Benefits of , ‘Mint Leaves Plant Based Tortilla / Pudina Chapati’:
Mint (Pudina): Aids in digestion, good for dental refreshment, skin care & weight loss, great appetiser, treats nausea & headache, reduces depression & fatigue, prevents memory loss.
Whole Cumin Seeds / Jeera: Boosts immune system, treats respiratory disorder, treats insomnia, prevents diabetes, has anti-viral, anti-bacterial properties, high source of iron.
Amchur Powder: Is rich in Vitamin-C because of the dried mango that it has.
To Conclude: This recipe is suitable for Plant Based, Vegan, Vegetarian, Kids Friendly, Weight Loss diets. Especially for treating indigestion, nausea, fatigue.
Ingredients:
-
Fresh Mint Leaves / Pudina Aaku – 1 cup (heaped)
- Whole Cumin Seeds / Jeera – 1 teaspoon
- Green Chillies – 3
-
Whole Wheat Flour / Aata – 2 cups (not heaped)
-
Salt – 1 teaspoon
-
Dry Mango Powder / Amchur Powder – 1 teaspoon
-
Hot water – ¾ to 1 cup
-
Cooking Oil – 1 tablespoon (optional)
-
” ” – 2 teaspoons (for making each roti)
Special Ingredients:
- Hot water
- Amchur Powder
Other recipes from my blog:
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Curry recipes collection⇒ Curry / Koora / Stir Fry
Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Low calorie recipes collection⇒ Weight Loss Food / Low Carb Recipes
Related Posts:
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Step wise pics Procedure for ‘Pudina Roti / Indian style Mint Leaves Flatbread’:
Make Mint Paste:
Prepare the dough:
Rolling into Roti:
Cooking on Stove Top:
Tips:
- Adjust the salt & spice as per your taste.
- This, Pudina Roti / Indian style Mint Flatbread, recipe tastes best only with fresh mint leaves. Though I didn’t try with dried mint, but I guess it should taste good too.
- I used my food processor for making the dough, in case you do not have one, you can prepare the dough manually in a simple mixing bowl using your hands.
- Instead of Amchur powder, you might even use same quantity of garam masala powder.
Result:
- Pudina roti / Indian Mint Flatbread / Minty Tortilla, offers a unique and refreshing taste that sets it apart from regular plain rotis.
- The addition of fresh mint leaves infuses the flatbread with a refreshing burst of herbal flavour and a subtle hint of cooling sensation, making it perfect for warm weather or as a palate cleanser in a meal.
- They turned out very soft in texture while very light on tummy.
- I just served my family with sides of simple mango salad, Tomato Raita / Tomato Yogurt Dip, Andhra Pesara Avakaya / Raw Mango & Moong Dal Pickle
Ingredients, Accessories on ‘AMAZON’ to SHOP’:
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Recipe Card & Print:
Pudina Paratha / Indian style Mint Leaves Flatbread (Plant Based)
Equipment
- 1 Blender/Grinder/Mixie.
- 1 Food processor / Blender / Mixie.
- 1 Stove Top Pan Cake Griddle / Roti Tawa
Ingredients
- 1 cup Fresh Mint Leaves / Pudina Aaku (heaped)
- 3 count Green chillies
- 1 teaspoon Whole Cumin Seeds / Jeera
- 2 cups Wheat flour / Aata (not heaped)
- 1 teaspoon Salt
- 1 teaspoon Dry Mango Powder / Amchur Powder
- ¾ to 1 cup Hot water
- 1 tablespoon Cooking Oil (optional)
- 2 teaspoons " " (for making each roti)
Instructions
1cup=250ml; ¾ cup=180ml; ½cup=125ml; 1 tbsp=14ml; 1 tsp = 4ml
Make Mint Paste:
- Into a spice blender / food processor, take all these>> mint leaves, green chillies and whole cumin seeds/jeera. Blend into coarse paste.
Prepare the Dough:
- Into a food processor put the dough making blade and then add all these>> whole wheat flour, salt, amchur/dry mango powder, prepared mint paste & cooking oil (optional).Add hot water little by little and pulse to make into soft dough as shown.
Rolling into Roti / Tortilla:
- Take the entire prepared roti dough onto a flat surface in the kitchen.Divide the dough into equal parts, make small ball out of each part. On a flat surface, using a rolling pin roll each dough ball into a round shaped roti/tortilla. Apply dry wheat flour in between, whenever its sticky.
Cooking on Stove Top:
- Put a roti tawa / griddle on stove top under high flame. When its hot, gently transfer this rolled out roti / wheat tortilla onto it.
- Half way through, brush the roti with oil (1 teaspoon). Let it cook on both sides until you get brown spot here and there. Then, remove them from the griddle.
- Repeat the same for the other uncooked roti(s). Done!!
Notes
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