Whole-wheat flour (atta)
आटाآٹا
āṭā
Chakki atta.
Its job: The dough.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Butter-Topped Herb Parathas
Also called Pudina Paratha · Hara Paratha · हर्ब पराठा · ہرب پراٹھا
Flaky, layered whole-wheat parathas flecked with cilantro, mint and ajwain, cooked in ghee and finished with a pat of butter.
From the MedRise Food Science kitchenPublished - Active
- 45 min
- Rest the dough
- 20 minutes
- Total
- 1 hr 5 min
- Serves
- 6 parathas
Why this recipe works
- ✓Flaky layersGhee folded in.
- ✓Herb-fleckedCilantro, mint, ajwain.
- ✓Butter on topPunjabi style.
- ✓Pairs with everythingDal, raita, achaar.
What is a herb paratha?
Parathas are layered, pan-fried flatbreads of whole-wheat atta. This one has herbs kneaded in and is finished Punjabi-style with butter, served with yogurt and pickle.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
Ajwain
अजवाइनاجوائن
ajwāin
Carom seeds.
Its job: Thyme-like aroma.
Grow it yourself: Green chilies, Cilantro (dhania), Mint (pudina), Methi (fenugreek)
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Rest the dough
Rest 20 minutes before rolling.
Gluten relaxes as it rests, so the dough rolls thin without springing back.
Lab note02
Ghee makes layers
Brush with ghee and fold before rolling.
Fat keeps the layers of dough apart; on the hot tawa, water in the dough turns to steam and puffs them, giving flaky layers.
How to make it, at a glance
- KneadMix the atta, salt, ajwain, kasuri methi, herbs, chili and oil. Add water gradually and knead into a soft dough. Cover and rest 20 minutes.
- LayerDivide into 6 balls. Roll one into a 6-inch circle, brush with ghee, dust with atta and fold into a triangle (in half, then in half again).
- RollRoll the triangle out to ⅛ inch thick.
- CookCook on a hot tawa 30 seconds per side, then brush with ghee and cook, pressing, until golden and flaky, 1–2 minutes per side.
- Top with butterServe hot with a pat of butter, yogurt and achaar.
Exact amounts and timings are in the recipe card below.
Questions, answered
Why aren’t my parathas flaky?
Use more ghee between the folds and cook on medium-high heat.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Butter-Topped Herb Parathas
Flaky butter-topped herb parathas: whole-wheat dough with cilantro, mint, ajwain and kasuri methi, layered with ghee and cooked on a hot tawa. With the food science of flaky layers.
Prep25 minRest the dough20 minutesCook20 minTotal1 hr 5 minServes6 parathas
Ingredients
Dough
Layering and cooking
Instructions
- KneadMix the atta, salt, ajwain, kasuri methi, herbs, chili and oil. Add water gradually and knead into a soft dough. Cover and rest 20 minutes.
- LayerDivide into 6 balls. Roll one into a 6-inch circle, brush with ghee, dust with atta and fold into a triangle (in half, then in half again).
- RollRoll the triangle out to ⅛ inch thick.
- CookCook on a hot tawa 30 seconds per side, then brush with ghee and cook, pressing, until golden and flaky, 1–2 minutes per side.
- Top with butterServe hot with a pat of butter, yogurt and achaar.
Notes
- Storage
- Freeze half-cooked parathas between parchment; cook from frozen.
Equipment
- Tawa or cast-iron skillet
- Rolling pin