Saturday, August 2, 2014



Here is one more in the list of paranthas in this blog. The Aloo and Pudhina Parantha stands out by its minty aroma. Please ensure that the mint leaves you use are fresh to get the best results. The combination of potatoes and mint leaves with all the spices gives this parantha a very special taste. While in North India paranthas traditionally form part of breakfast, in the South this practice is less common and these are part of either lunch or dinner.


  • Potato, (Aloo), boiled and mashed, 1 cup
  • Mint Leaves, (Pudhina), finely chopped, 1 cup
  • Wheat Flour, (Gehun ka Atta), 2 cups + some for dusting the parantha dough
  • Green Chillies, crushed, 2
  • Ginger, (Adrak), grated, 1" piece
  • Red Chilly Powder, 1/2 tsp or to taste
  • Turmeric (Haldi) Powder, 1/2 tsp
  • Coriander and Cumin Powder, (Dhania and Jeera Powder), 1tsp
  • Lemon Juice, 1 tsp
  • Salt, as per taste
  • Oil, 2 tbsp or as required, to make the dough and the paranthas

  • Method:

    Boil, peel and mash the potatoes, and keep aside
    Wash and chop the mint leaves
    Crush the green chillies and grate the ginger
    In a bowl, mix together atta with the mashed potato, chopped mint leaves, crushed green chillies, grated ginger, red chilly powder, turmeric powder, coriander and cumin powder, lemon juice, salt and a little oil.
    Add some water, little by little, to make a soft dough.
    Cover the dough and rest it  for 15-20 minutes
    Divide the dough into equal portions and make them into small balls
    Roll out these balls into paranthas of medium thickness and about 6" in diameter after dusting them in a little atta
    Heat a tawa and when ready cook the paranthas first on one side and then flip to cook the other side, drizzling oil as required 
    Serve hot with curds and pickles

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