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
Step-by-step instructions
Step 1 · In a large bowl
In a large bowl, combine atta, finely chopped mint and coriander leaves, cumin seeds, carom seeds (if using), green chilli, and salt.
Step 2 · Add low-fat curd (if using) and mix well
Add low-fat curd (if using) and mix well. Gradually add water to knead into a soft, pliable dough.
Step 3 · Cover the dough with a damp cloth and let it rest for 10 minutes to...
Cover the dough with a damp cloth and let it rest for 10 minutes to enhance texture.
Step 4 · Divide the dough into equal portions and roll each into a ball
Divide the dough into equal portions and roll each into a ball. Dust with dry flour and roll into a medium-sized circle.
Step 5 · Heat a tawa on medium flame
Heat a tawa on medium flame. Place the rolled paratha and cook for 30 seconds until small bubbles appear. Flip and apply a few drops of oil on both sides.
Step 6 · Cook until both sides are golden brown and crisp
Cook until both sides are golden brown and crisp. Repeat with remaining dough balls.
Step 7 · Serve hot with plain curd
Serve hot with plain curd, homemade pickle, or a light sabzi.
Why this recipe 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.
A note on tradition
Mint and Coriander Paratha is a cherished breakfast item in Punjabi and North Indian homes, often prepared during the spring and summer when fresh herbs are abundant. It is commonly served during festive gatherings and as part of special weekend breakfasts. The dish celebrates the region’s love for fresh, locally grown produce and highlights the traditional art of making stuffed and flavored parathas on the tawa.