How to make Pudina Paratha for summer breakfast

Pudina Paratha is a refreshing breakfast treat. When aloo or paneer paratha feels too heavy for summer mornings, then the light, aromatic, and refreshing pudina paratha makes for the perfect breakfast that is best enjoyed with curd and pickle. Take a look at the simplest recipe.

2 cups whole wheat flour, 1 cup fresh pudina (mint leaves), 1–2 green chilies, 1 tsp cumin seeds, 1/2 tsp red chili powder, salt to taste, water, and oil or ghee for cooking

Sieve the flour in a bowl and add salt to it.

Finely chop the mint leaves and add it to flour along with cumin, green chilli, and pepper.

Add water gradually and knead into a soft dough. Add some oil on top, cover and let it rest for 10 mins.

Divide the dough into equal balls and roll out parathas.

Heat a tawa on medium flame, place the rolled paratha and cook.

Apply oil or ghee on both sides and cook well. Serve hot with curd and pickle.