Pudina Lachha Paratha | Pudina Paratha Recipe (Mint Paratha) - Cubes N Juliennes (2024)

To make pudina lachha paratha, it very important to knead the dough soft and smooth. Once the dough is kneaded well, do cover and allow it to rest for sometime, preferably 30 minutes.

Another key point to make extremely flaky pudina laccha paratha, roll the dough ball as thin as possible. Do not worry, if it tears at any point while rolling the dough thin.At the same time, it is also very important to brush the thin rolled disc generously with oil or ghee. This will not only give you many layers but will also make the laccha parathas crisp and flaky.

If you prefer to make plain lachha paratha recipe, you can skip the making of garlic oil step and mint. Instead you have to apply plain refined oil before pleating.

To get the best result, following the ingredients and steps exactly is important, then In Shaa Allah you will get them right always. All the best !!

Pudina Paratha Recipe | Pudina Lachha Paratha | Mint Paratha

Best Pudina Lachha paratha or pudina paratha - an Indian flatbread, delicious, crisp and flaky layered paratha flavored with dried mint or fresh mint leaves. A restaurant style mint paratha recipe. Here is how to make lachcha paratha at home

Servings 8 parathas

Calories 331kcal

Nutrition

Calories: 331kcal | Carbohydrates: 39g | Protein: 6g | Fat: 16g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 60IU | Vitamin C: 1.5mg | Calcium: 52mg | Iron: 2.3mg

In a large bowl, sift salt and flour together.Add sugar, 3 tbsp oil and mix gently with the fingers until slightly crumbly

Now, make a well in the center and pour half of the milk and start kneading. Do not add all the milk at a time.

Add the remaining milk gradually and the dough for 6-7 minutes to until very soft and smooth. Dough should bounce back when made an indentation with the finger.

Then, cover the dough with the damp cloth and keep it to rest for 30 minutes.

Meanwhile, in a small pan, heat oil. When oil is hot, add crushed garlic. Lower the heat and allow it to cook till garlic are light golden brown (do not burn it) as in Pic1 above

Take it off the heat and keep it aside.

To roll pudina lachha paratha:

After 30 minutes, divide the dough in 8 equal sized balls. Cover the balls with damp cloth to avoid drying out.

Take one ball, dust it well and roll it out as thin as possible (like a paper).Don’t worry if it tears a bit but roll it very thinly as in Pic 3,4,5 aboveThis is the key step to thin flaky pleats in parathas. I rolled out the dough into approx 15 cm diameter

Then, generously, the prepared garlic oil and sprinkle mint over the rolled dough as in Pic 6,7,8 above

From the one side start making a pleat (creasing) like we do for making a paper fan. Do not make thick /broad pleats(crease) , it should be very thin to get good flakes/layers/lacchaas shown inPic 9.Many pleats/crease, more flaky lacchas you get.

Then, roll the pleated dough, tucking the end below in the center to seal and form the swiss roll as shown in Pic 10 above

Repeat the same for all the balls. Cover the rolls for another 10 minutes and keep it to rest. Take one roll and roll it out to 8-9 inch disc as shown in Pic 11 above

To fry mint paratha (pudina paratha):

To fry the pudina paratha, first heat the griddle or tawa well

Once the tawa is hot, put the pudina paratha on hot tawa and cook till light brown spots appear, flip. At this stage, shown in Pic 12 when light brown spots appear on both the sides, you can take it of the griddle, cool it for 2 minutes, place a piece of butter paper in between the two parathas, make a stack , place it in zip pouch and freeze for later use

Apply oil on both the sides and fry till they brown and crisp

Once the paratha is ready, take it off the griddle, and with both the palms crush lightly from the edges to open up the beautiful layers/flakes of the parathas as shown in Pic 14

Enjoy this wonderful flaky crisp and soft within pudina paratha with kebabs, curries/gravies or any vegetable/sabzi of your choice.