Name: Pudina Paratha Recipe | Pudina Lachha Paratha | Mint Paratha
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 13-14 cloves garlic (finely crushed (do not make a paste) in mortar-pestle); 7 tbsp Oil; Dry mint powder as required

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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

Almost every Indian who would have enjoyed meals at any restaurant or a dhaba, would have definitely relished the crisp flaky and soft within pudina lachha paratha atleast once. We all housewives also would have given a try atleast once to make crisp laccha paratha recipe at home. But, there would also have been failures due to dough or rolling issues, or may not come crispy and flaky or any issue for that matter.

Here in my recipe, I have demonstrated how to make best pudina paratha recipe step by step at home. Definitely, every time, when you will make this mint paratha recipe, it will be a winner always. Now, you can also enjoy them making at home and please your family with your skill and talent.

Can we use fresh mint leaves to make pudina paratha recipe?

In this pudina paratha recipe, I have used dried mint, but you can use fresh mint leaves as well. Thus, you will have yummy crisp fresh mint laccha paratha. To make fresh mint paratha all you need to do is, add ¾ cup of very finely chopped pudina leaves into the flour (to below measure) and knead.

Another important point to remember here is, please use only leaves and discard the stem completely. Be it a dry mint powder or fresh mint leaves, the flavour of mint will blow your mind, once you a start making laccha paratha using it. This Pudina paratha recipe will be at your table frequently, I assure! If you prefer a chatpata twist to fresh mint paratha, sprinkle the mix of roasted cumin seeds, amchoor (dry mango powder) or chaat masala and some chilli flakes or red chilli powder. Hence, you will have chatpata masala pudina paratha recipe.

Pudina laccha paratha goes very well with any Indian curry, be it a veg gravy or rich chicken curry. Furthermore, instead of maida, you can use even use whole wheat flour to make Lachha Paratha or lachedar paratha. To make vegan pudina lachha paratha recipe, you just need to skip the milk and substitute it with warm water.

Can Pudina paratha be frozen?

Yes, indeed, we can freeze the pudina lachha paratha in a freezer upto 3 months easily. To freeze them, roll all the parathas, then place each on the hot griddle, and cook until just bubble appear on both the sides and take it off the heat. Repeat the same for all the mint parathas, this is called as half cooked parathas. Now, stack the pudina lachha paratha with butter paper or parchment paper in between each of them. Then, place the paratha stack in a clean zip pouch and freeze. Whenever, you want to relish or serve it to the guest, just keep at the counter for few minutes and fry it on the hot griddle using ghee, oil or butter.

Tips to make pudina paratha recipe:

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 !!

If you are looking for some delicious paneer recipes to go with this Pudina lachcha paratha, then here are they:

Paneer Bhurji

Palak Paneer Restaurant Style

Paneer Lababdar

Best pudina paratha recipe below:

4.8 from 5 votes

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

Course Accompaniments, Breads

Cuisine Indian

Keyword Mint Paratha, Pudina Lachha Paratha, Pudina Paratha

Prep Time 20 minutes

Cook Time 20 minutes

Resting time 30 minutes

Total Time 40 minutes

Servings 8 parathas

Calories 331kcal

Author Farrukh Aziz

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

Nutrition

Tried this recipe?Tag @cubesnjuliennes on Instagram and hashtag it #cubesnjuliennes!

Step by Step recipe of best pudina laccha paratha

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.

Comments

AbdurRahman Ansari

August 24, 2018 at 11:01 am

A perfect way of enjoying parathas.. your recipe made this paratha my all time favourite.. ????????

- Farrukh Aziz
  
  August 25, 2018 at 1:32 pm
  
  Thank you so much Abdur 🙂
  Regards
  Farrukh
  
Pratima

August 21, 2018 at 7:35 pm

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.

- Farrukh Aziz
  
  August 25, 2018 at 1:33 pm
  
  Thank you so much Pratima 🙂
  
  Regards
  Farrukh
  
Fatema Kudrati

July 09, 2018 at 6:35 am

Hi Farrukh
This looks amazing. Just one query , do you reckon it would stay crisp and good if I prepare it in 3 hours before serving ? Would appreciate if you could guide me here.

Regards
Fatema

- Farrukh Aziz
  
  July 09, 2018 at 12:52 pm
  
  Hi Fatima,
  There is not harm in making it prior, however i am afraid if it will stay crisp.
  what you can do is, make the lachha paratha, half cook it and freez it with butter paper between each paratha. You can thaw it for few moments nd then fry it before serving. this way it will stay crips before serving.
  
  Regards
  Farrukh
  
Sowmya

May 12, 2018 at 7:19 am

All the shots are lovely. The first one is out of the world. The layers are so Perfecto! You are a genius Farrukh when it comes to presentation. you make the everyday meal look very gorgeous with your magical hands. Super duper.

- Farrukh Aziz
  
  May 12, 2018 at 9:51 am
  
  Thank you so Sowmya, 🙂
  That is really sweet of you
  
  Regards,
  Farrukh
  
Zahrana

June 21, 2017 at 1:46 pm

I tried these lacha parathas and they were yummy!

Sowmya

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

- Farrukh Aziz
  
  June 21, 2016 at 11:33 pm
  
  Thank you very much Sowmya.I am really glad you like it so much 🙂
  Regards
  
Rachita Jain Agarwal

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..

Lail Hossain

December 02, 2014 at 8:46 am

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

Mayuri Patel

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.

Sathya Priya

November 26, 2014 at 7:38 pm

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

Mina Joshi

November 26, 2014 at 3:32 pm

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

Zubeidha Begum

November 26, 2014 at 3:12 pm

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

Farrukh Aziz Ansari

November 25, 2014 at 5:08 pm

thanks Anu 🙂

Anu Shoj

November 25, 2014 at 3:04 pm

wow simply amazing...beautiful clicks!

Farrukh Aziz Ansari

November 25, 2014 at 2:14 pm

thanks Linda 🙂

Linda Fernandes

November 25, 2014 at 6:15 am

Incredible will sure try dis darling

Jyothi Rajesh

November 25, 2014 at 6:14 am

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

Jayanthi Sindhiya

November 25, 2014 at 4:29 am

Wow,mouthwatering parathas,lovely,

Farrukh Aziz Ansari

November 25, 2014 at 4:06 am

Thanks Dr.Sejal 🙂
Yes you can definitely make this using whole wheat flour, provided you follow the exact steps given. it might be little less crispy in case of whole wheat,you will get very good results, provided recipe is followed exactly 🙂

All the best! 🙂

Dr Sejal Jaykar

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???