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How to make mint paratha at home
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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
Prep Time20 mins
Cook Time20 mins
Resting time30 mins
Total Time40 mins
Course: Accompaniments, Breads
Cuisine: Indian
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/lacchaasMany 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