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November 24, 2014

Lehsuni Pudina Lachcha Paratha

Multi-layered flaky flat bread flavored with garlic and mint
Almost every Indian who would have enjoyed meals at any restaurant or a dhaba, would have definitely relished the crisp flaky and soft within lachcha parathaas atleast once. We all housewives also would have given a try atleast once to get them perfectly made at home. But there also would have been failures due to dough issues, or rolling problems, or may not come out crispy and flaky or any issue for that matter. Here I have demonstrated how to get them perfectly everytime you make it so that now you all can also enjoy them making at home and please your family with your skill and talent. If you prefer to make them plain lachcha parathas, you can skip the making of garlic oil step and mint. Instead you have to apply plain refined oil before pleating.
If you follow the ingredients and steps exactly, In Sha Allah you will get them right always.  All the best !!
Ingredients:-
For Dough:-
3 cups + extra for dusting, All-purpose flour/maida
240 ml, warm milk (you might need extra while kneading)
2 tsp, sugar
1 tsp, salt
3 tbsp, oil + extra for frying

For filling:
13-14 nos, garlic cloves, finely crushed (do not make a paste) in mortar-pestle
7-8 tbsp (100-120 ml), oil
Dried mint as required ( you may use fresh mint leaves very finely chopped)
Method:-
In a large bowl, sift salt and flour together.
Add sugar, 3 tbsp oil and mix gently with the fingers until slightly crumbly
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.
 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
Take it off the heat and keep it aside.
For rolling and frying  parathas:-
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 (like a paper) as possible.  Don’t worry if it tears a bit but roll it very thinly as in Pic 3,4,5. This is the key step to thin flaky pleats in parathas. I rolled out the dough into approx 15 cm diameter
Generously apply the prepared garlic oil and sprinkle mint over the rolled dough as in Pic 6,7,8
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 in Pic 9
Many pleats/crease, more flaky lachchas you get.

Roll the pleated dough, tucking the end below in the center to seal and form the swiss roll as shown in Pic 10
Repeat the same for all the balls. Cover the rolls for another 10 minutes and keep it to rest
Heat the griddle well. Take one roll and roll it out to 8-9 inch disc as shown in Pic 11
Put it on the hot griddle 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
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 lachcha parathas with kebabs, curries/gravies or any vegetable/sabzi of your choice.

Filed Under: Breads, Festival recipes, How To Make/ Basics, Indian Recipes, Ramadan Recipes, Roti/ Poori/ Parathas/ Naan/ Kulchas Tagged With: best, crisp, Flat bread, flavoured, garlic, how to make, Kerala, Laccha, lahsuni, Malabar, mint, multi layered., paratha, Parota, perfect, pudina, recipe, restaurant style, step by step

Reader Interactions

Comments

  1. Dr Sejal Jaykar says

    November 25, 2014 at 1:58 am

    Wow!!.. Makes me want to try this ASAP … But is it possible to make this with Whole wheat flour.. would it still turn out Crispy???

    Reply
  2. Farrukh Aziz Ansari says

    November 25, 2014 at 4:06 am

    Thanks Dr.Sejal 🙂
    Yes you can definately make this using whole wheat flour, provided you follow the exact steps given. it might be little less crispy in case of whole wheat, but you will get good results 🙂
    All the best! 🙂

    Reply
  3. Jayanthi Sindhiya says

    November 25, 2014 at 4:29 am

    Wow,mouthwatering parathas,lovely,

    Reply
  4. Jyothi Rajesh says

    November 25, 2014 at 6:14 am

    That is one fabulous looking paratha Farrukh. I love the combination of mint and garlic….mouthwatering dish

    Reply
  5. Linda Fernandes says

    November 25, 2014 at 6:15 am

    Incredible will sure try dis darling

    Reply
  6. Farrukh Aziz Ansari says

    November 25, 2014 at 2:13 pm

    thanks Jayanthi 🙂

    Reply
  7. Farrukh Aziz Ansari says

    November 25, 2014 at 2:13 pm

    thanks a bunch Jyothi 🙂

    Reply
  8. Farrukh Aziz Ansari says

    November 25, 2014 at 2:14 pm

    thanks Linda 🙂

    Reply
  9. Anu Shoj says

    November 25, 2014 at 3:04 pm

    wow simply amazing…beautiful clicks!

    Reply
  10. Farrukh Aziz Ansari says

    November 25, 2014 at 5:08 pm

    thanks Anu 🙂

    Reply
  11. Zubeidha Begum says

    November 26, 2014 at 3:12 pm

    simple delicious recipe shared…will try for sure inshallah…Thx a ton…:-)

    Reply
  12. Mina Joshi says

    November 26, 2014 at 3:32 pm

    Wow ….I am going to try and make these.

    Reply
  13. Sathya Priya says

    November 26, 2014 at 7:38 pm

    Simply amazing work ..Nice to have stumbled upon your site.I am your new follower .

    Reply
  14. Mayuri Patel says

    November 27, 2014 at 6:46 pm

    my hubby loves lachcha parathas and I have made them using coriander and garlic paste. Must try with mint. They look so flaky and mouth watering.

    Reply
  15. Lail Hossain says

    December 2, 2014 at 8:46 am

    Beautiful and mouthwatering paratha, my friend. Stunning photography, as well!

    Reply
  16. Rachita Jain Agarwal says

    March 13, 2015 at 10:40 pm

    finally found the courage to try this today as my lachcha paranthas before were a bigggg fail… This came out superb and my husband now loves me more 😉 thank you for making it so simple..

    Reply
  17. Sowmya says

    June 21, 2016 at 1:37 pm

    I havent seen such a perfect looking Laccha Paratha anywhere in my recent times. This out-beats the restaurant ones. Keep rocking Farrukh. You are a true inspirer

    Reply
    • Farrukh AzizFarrukh Aziz says

      June 21, 2016 at 11:33 pm

      Thank you very much Sowmya.I am really glad you like it so much 🙂
      Regards

      Reply
  18. Zahrana says

    June 21, 2017 at 1:46 pm

    [* Shield plugin marked this comment as “trash”. Reason: Failed GASP Bot Filter Test (comment token failure) *]
    I tried these lacha parathas and they were yummy!

    Reply

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Farrukh AzizHi there. I am Farrukh, a microbiologist by qualification turned into a Food enthusiast. A professional Food stylist and a passionate Food photographer whose passion for food is distinctly portrayed in my recipes and their mesmerizing pictures... [Read More…]

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Farrukh AzizFarrukh is a microbiologist by qualification turned into a Food enthusiast. Winner at Indiblogger Awards & IFBA
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