📸 Image coming soon for Mint and Coriander Paratha
Mint and Coriander Paratha
Breakfast • India
How to Make Mint and Coriander Paratha (Traditional & Healthy Version)
Mint and Coriander Paratha, also known as Pudina Dhaniya Paratha, is a beloved staple in North Indian households, especially during the fresh herb season. This aromatic flatbread combines the refreshing flavors of mint (pudina) and coriander (dhaniya), blended with whole wheat flour (atta) to create a vibrant, nutritious breakfast or brunch option. The paratha is pan-cooked on a tawa, resulting in a crispy, flaky exterior with a soft, herby interior that is both satisfying and light on the stomach. Traditionally, Mint and Coriander Paratha is enjoyed with a side of plain dahi (curd), mixed vegetable sabzi, or a simple pickle, making it a balanced meal that's quick to prepare. It’s especially popular during festivals like Holi and Diwali, as families gather to enjoy flavorful yet wholesome dishes. The natural green hue and fresh aroma bring a festive touch to the breakfast table, connecting generations through taste and tradition. This healthy adaptation uses minimal oil and fresh, local ingredients, making it a perfect choice for calorie-conscious food lovers who don’t want to compromise on authentic Indian flavors.
Ingredients(for 2 medium parathas per serving)
- 2 cups Whole wheat flour (atta)
- 1 cup Fresh mint leaves (pudina, finely chopped)
- 1 cup Fresh coriander leaves (dhaniya, finely chopped)
- 1 Green chilli (finely chopped, adjust to taste) - optional
- 1 tsp Cumin seeds (jeera)
- 1/2 tsp Carom seeds (ajwain) - optional
- 2 tbsp Low-fat curd (dahi, for kneading) - optional
- to taste Salt (namak)
- 2 tsp Oil (preferably cold-pressed or mustard oil, for cooking)
- as needed Water (for kneading dough)
Instructions
- 1
In a large bowl, combine atta, finely chopped mint and coriander leaves, cumin seeds, carom seeds (if using), green chilli, and salt.
3 minutes
Make sure the herbs are dry to prevent sticky dough.
- 2
Add low-fat curd (if using) and mix well. Gradually add water to knead into a soft, pliable dough.
5 minutes
Use curd for extra softness and a slight tang.
- 3
Cover the dough with a damp cloth and let it rest for 10 minutes to enhance texture.
10 minutes
Resting makes the paratha softer and easier to roll.
- 4
Divide the dough into equal portions and roll each into a ball. Dust with dry flour and roll into a medium-sized circle.
3 minutes
Roll evenly for uniform cooking and prevent tearing.
Why This Dish is Healthy
This paratha uses whole wheat atta instead of refined flour, ensuring a low glycemic index and higher fiber content, which supports weight management and blood sugar control. Fresh herbs add flavor without the need for excess salt or oil, and the use of low-fat curd further boosts protein while keeping calories in check. It’s a perfect blend of taste and nutrition for health-conscious individuals.
Mint and Coriander Paratha is packed with essential micronutrients. Whole wheat flour provides complex carbohydrates and dietary fiber, supporting digestive health and sustained energy. Mint leaves are rich in antioxidants and vitamin A, aiding immunity and digestion, while coriander is a good source of vitamin C, vitamin K, and minerals like potassium and magnesium. The minimal use of oil and inclusion of curd add protein and probiotics, making this dish nourishing and gut-friendly.
Pro Tips
- 💡Tip 1: Ensure herbs are fully dry before chopping to avoid sticky dough.
- 💡Tip 2: Use a hot tawa to get perfectly crisp and golden parathas.
- 💡Tip 3: Rest the dough for at least 10 minutes for softer texture.
Storage & Serving
Store leftover parathas in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in a microwave before serving; brush lightly with water to retain softness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 200.0 kcal |
