Pudina Paratha

Step 1

Pour 1.5 cups flour and 0.5 teaspoon salt into a mixing bowl.

Step 2

Add 3 tablespoons ghee to the flour and rub it between your fingers until the mixture looks like fine breadcrumbs with no lumps.

Step 3

Pour in 0.5 cup warm water a little at a time, stirring with one hand until the flour comes together into a shaggy ball that leaves the bowl mostly clean.

Step 4

Turn the dough onto a clean countertop and knead it by pushing it away from you with the heel of your hand, folding it back over itself, and repeating for 5 minutes until it feels smooth and elastic.

Step 5

Mince the fresh mint leaves by gathering them into a tight stack, slicing crosswise into thin ribbons, then turning 90 degrees and slicing again until the pieces are tiny flakes.

Step 6

Mince the ginger by slicing it thinly lengthwise, stacking the slices, slicing crosswise into thin sticks, then chopping across the sticks until pieces are smaller than a grain of rice.

Step 7

Slice the green chili lengthwise in half, scrape out the seeds and white pith with a small spoon if you want less heat, then mince the remaining chili into tiny pieces.

Step 8

Divide the dough into 4 equal pieces by gently pulling each piece from the ball, weighing them in your hands so they feel the same size.

Step 9

Take one dough piece and flatten it into a disk about 4 inches across by pressing it gently with your palm on the countertop.

Step 10

Sprinkle 2 tablespoons of the minced mint, 0.25 tablespoon ginger, and 0.25 of the minced chili over the entire disk surface.

Step 11

Fold the disk in half and then in half again to enclose the filling, creating a smaller triangle about 3 inches on each side.

Step 12

Roll the triangle gently with a rolling pin to flatten it into a thin disk about 6 inches across, taking care not to press so hard the filling bursts through.

Step 13

Repeat steps 9–12 with the remaining 3 dough pieces and the rest of the mint, ginger, and chili filling.

Step 14

Place a 10-inch skillet or flat griddle on the stove and turn the heat to medium-high; let it heat for 1 minute until it feels very hot when you cautiously hover your hand 2 inches above it.

Step 15

Lay one paratha flat on the hot skillet and let it cook without moving for 45 seconds until the bottom surface develops light brown spots the color of honey.

Step 16

Flip the paratha over using tongs or a spatula and cook the other side for 45 seconds until it also develops light brown spots.

Step 17

Drizzle 0.5 tablespoon ghee along the edges of the paratha and let it soak in for 10 seconds, tilting the skillet so the ghee pools around the edges.

Step 18

Flip the paratha again and drizzle 0.5 tablespoon ghee on this side as well, tilting to coat the edges, and cook for another 15 seconds until the surface looks glossy.

Step 19

Transfer the finished paratha to a plate and cover it with a clean kitchen towel to keep it warm while you cook the remaining parathas.

Step 20

Repeat steps 15–19 with the remaining 3 parathas, adding 0.5 tablespoon ghee per side for each one.

Step 21

Stack the finished parathas on a serving plate, folding each one in half or quarters if desired, and serve warm with yogurt, pickles, or curry on the side.