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    Home » Recipes » Indian Breads

    Pudina Paratha Recipe | How To Make Mint Paratha Restaurant Style

    Published: May 2, 2018 || Last updated: Jul 17, 2020 by Farrukh Aziz

    5893 shares
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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

    How to make pudina paratha restaurant style, pudina paratha recipe, mint paratha, pudina lachha 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

    pudina lachha paratha, lachha paratha recipe, pudina paratha, mint paratha restaurant style

    Best pudina paratha recipe below:

    📖 Recipe

    How to make mint paratha at home
    4.80 from 5 votes
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    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
    Prep Time 20 minutes minutes
    Cook Time 20 minutes minutes
    Resting time 30 minutes minutes
    Total Time 40 minutes 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
    Prevent your screen from going dark

    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

    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
    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.

    lachha paratha steps

    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.

    More Indian Breads

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      Matar Paratha (Green Peas Stuffed Flatbread)
    • Punjabi Makki Ki Roti topped with ghee and served on a traditional plate with jaggery, radish and saag on the side
      Makki Ki Roti - Traditional Punjabi Corn Meal Flatbread (V, GF)
    • Tawa Garlic Naan on black plate with butter, salad and dal makhani on the side
      Tawa Garlic Naan (Restaurant Style)
    • Close up shot of mooli ka paratha topped with butter, one paratha cut open to show the stuffing within.
      Punjabi Mooli Paratha (Stuffed Radish Paratha)

    Comments

      4.80 from 5 votes (3 ratings without comment)

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    1. Mina Joshi says

      November 26, 2014 at 3:32 pm

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

      Reply
    2. Zubeidha Begum says

      November 26, 2014 at 3:12 pm

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

      Reply
    3. Farrukh Aziz Ansari says

      November 25, 2014 at 5:08 pm

      thanks Anu 🙂

      Reply
    4. Anu Shoj says

      November 25, 2014 at 3:04 pm

      wow simply amazing...beautiful clicks!

      Reply
    5. Farrukh Aziz Ansari says

      November 25, 2014 at 2:14 pm

      thanks Linda 🙂

      Reply
    6. Linda Fernandes says

      November 25, 2014 at 6:15 am

      Incredible will sure try dis darling

      Reply
    7. 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
    8. Jayanthi Sindhiya says

      November 25, 2014 at 4:29 am

      Wow,mouthwatering parathas,lovely,

      Reply
    9. Farrukh Aziz Ansari says

      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! 🙂

      Reply
    10. 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
    Newer Comments »

    Hey there, I'm Farrukh !

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    Welcome, I am glad you're here! At Cubes N Juliennes, you'll learn simplified, flavorful, and family-friendly dinner ideas. I aim to create easy, globally inspired, and approachable recipes for all home cooks to make every meal special. Come, say Hi, pick your favorite, and let's celebrate food together!

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