Mint Tawa Parathas 8.000

Shulie Madnick/Food Wanderings

Mar 26, 2014

For these refreshing flatbreads, use either regular whole-wheat flour or atta, a more refined whole-wheat flour available at Indian markets.

The parathas are best served right after they are made. Serve hot, with your favorite curries or vegetables.

Make Ahead: The dough needs to rest for 20 to 30 minutes.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8 servings

  • For the dough
  • 1 pound whole-wheat flour, plus more for dusting (see headnote)
  • 1 1/2 teaspoons kosher salt
  • 2 tablespoons vegetable oil, plus more for optional brushing
  • 1 cup plus 2 tablespoons water
  • For the paste
  • 4 ounces (packed 2 cups) fresh stemmed mint leaves
  • 1 cup vegetable oil, plus more for brushing
  • 1/2 teaspoon kosher salt


For the dough: Sift the flour into a large mixing bowl. Add the salt and oil, using your fingers to work those ingredients into the flour. Add 1 cup of the water and continue to blend; the mixture will be crumbly.

Drizzle in the remaining 2 tablespoons of water as you knead for about 10 minutes, until the dough is smooth and firm.

Cover the dough with a clean, damp dish towel to rest for 20 to 30 minutes.

For the paste: Combine the mint, the cup of oil and the salt in a food processor; puree to form a pesto-like mixture. Transfer to an airtight container and refrigerate until ready to use.

Divide the dough into 8 equal parts, shaping them into balls. Cover with a clean, damp kitchen towel. Lightly dust 1 ball with flour, then use a rolling pan to roll it into a 7- or 8-inch disk.

Use the back of a spoon to spread 1 teaspoon of the mint paste on one side of the disk. Then dust the mint paste with a little flour. Pleat/create regular folds in the dough, pushing the left and right sides toward each other (like an accordion). Wrap the pleated dough in a spiral, tucking the last bit underneath.

Heat a skillet or a griddle over medium heat.

Lightly dust a work surface and the top of the spiraled dough with flour as needed. Use a rolling pin to roll out the spiral a to 6- or 7-inch disk that’s as thin as possible (less than 1/8 inch).

Place the disk on the griddle or in the skillet; cook for 2 to 3 minutes on each side or until deeply golden spots appear. For a crisp paratha, brush one side with a little oil and flip over to cook for a bit longer (seconds, not minutes).

Transfer the disk to a plate and cover it loosely with a clean dish towel to keep warm. Wipe out the griddle or skillet.

Repeat with the remaining dough and mint paste; use parchment or wax paper to separate the stacked parathas.

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Recipe Source

Adapted from Vikram Sunderam, executive chef at Rasika/Rasika West End.

Tested by Shulie Madnick.

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