Pudina Lachha Paratha Recipe step by step | How to make mint paratha | Pudina Paratha Recipe. Mint paratha or pudina lachha paratha recipe, an Indian flatbread, is a delicious, crisp and flaky layered paratha flavored with dried mint or fresh mint leaves. As the name says, laccha (lachcha) means “many strands” and paratha comes from parat i.e layers made with atta. Restaurant style pudina paratha recipe makes a use of maida (all-purpose flour) and so is this recipe. If you notice in the recipe below, I have generously used garlic flavored oil to make the layers. So, garlic oil gives lovely punch to it making it crisp flaky lehsuni pudina lachha paratha recipe.
Best Mint Paratha
Mint Paratha
Can we use fresh mint leaves to make pudina paratha recipe?
Can Pudina paratha be frozen?
Tips to make pudina paratha recipe:
Best pudina paratha recipe below:
Pudina Paratha Recipe | Pudina Lachha Paratha | Mint Paratha
Ingredients
For pudina paratha Dough:
- 3 cups All-purpose flour maida, plus extra flour for dusting
- 240 ml Milk warm (you might need extra while kneading)
- 2 tsp Sugar
- 1 tsp Salt
- 3 tbsp Oil
- Oil for frying
For mint paratha stuffing:
- 13-14 cloves garlic finely crushed (do not make a paste) in mortar-pestle
- 7 tbsp Oil
- Dry mint powder as required
Instructions
To knead the dough for pudina paratha recipe:
- 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.
- 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).
- Take it off the heat and keep it aside.
To roll pudina laccha 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 (like a paper) as possible. Don’t worry if it tears a bit but roll it very thinly, as paper thin. This is the key step to thin flaky pleats in parathas. I rolled out the dough into approx 12-13 inches diameter
- Generously apply the prepared garlic oil and sprinkle mint over the rolled dough
- 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. Many pleats/crease, more flaky lacchas you get.
- Now, roll the pleated dough, tucking the end below in the center to seal and form the swiss roll.
- Repeat the same for all the balls. Cover the rolls for another 10 minutes and keep it to rest
To fry pudina paratha:
- Heat the griddle well. Take one roll and roll it out to 7-8 inch disc.
- Put it on the hot griddle and cook till light brown spots appear, flip. At this stage, 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 paratha.
- Enjoy this wonderful flaky crisp and soft within laccha parathas with kebabs, veg gravy or any Indian curry of your choice.
Notes
To make vegan lachha paratha, swap the milk with water and proceed.
If you wish to make whole wheat lachha paratha recipe, use wheat flour instead or maida or a mix both maida and gehun ka atta and proced with the rest of the steps.
To make plain lachha paratha, skip mint and garlic and proceed with rest of ingredients and steps
Pudina Paratha
How to make pudina lachha paratha recipe step by step:
To knead the dough for pudina lachha paratha recipe:
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 above This 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 in Pic 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.
A perfect way of enjoying parathas.. your recipe made this paratha my all time favourite.. ????????
Thank you so much Abdur 🙂
Regards
Farrukh
I have never seen so perfectly crisp lacha parathas with such easy detailed steps. I have gained my confidence back after making these. All thanks to you Farukh.
Thank you so much Pratima 🙂
Regards
Farrukh