Pudina Lachha Paratha or Mint Flavored Layered Paratha

Basically Pudina Lachha Paratha originated from Mughlai cuisine and layered means Lachha in Hindi. Pudina Lachha Paratha, a delicious multi layered whole wheat flat bread/paratha made with pudina/mint, garlic and some flavorful aromatic spices. Mint has a nice soothing and fresh fragrance. Make a try for Pudina Lachha Paratha and enjoy your meal. It taste really yummy and most popular in northern part of India, mostly served in restaurant and Dhaba. Flaky and soft Pudina Lachha Paratha is great with any Indian curry as a main dish, it is a treat with any meal and can be served with any gravy base dish of your choice. A crispy paratha, tricky to make but very tasty.

Ingredients:

• 2 Cup Whole Wheat Flour

• ½ Cup Chopped Fresh Pudina/Mint Leaves

• 1-2 tsp Ginger-Garlic-Chili Paste

• Salt

• 2 tbsp Oil for Dough

• 1 tsp Chaat Masala

• 2 tsp Cumin Seeds Powder

• 1 tsp Black Pepper Powder

• ½ cup oil for Roasting and Spreading

• Flour for Rolling

Method:

1. Take a flour in a mixing bowl. Add oil, ginger-garlic-chili paste, chopped mint leaves, salt and mix well. Make a smooth soft dough using water as required like chapati dough, knead it for few minutes and keep aside.

2. Take a small bowl. Add black pepper powder, chaat masala, cumin seeds and mix well, keep aside.

3. Make small-small balls from the prepared dough.

4. Take a ball, dust in the flour for rolling the chapati.

5. Roll the ball into the thin circle like chapati, spread few drops of oil over the chapati surface and then sprinkle some prepared dry masala powder over it.

6. Hold the edges of chapati and start making petals till the end, then hold the petals and make a swirl.

7. Dust the swirl in the flour, press them lightly, roll it again and make like round shape disk/paratha.

8. Use same process for rest of the dough balls.

9. Heat the griddle/tawa, place the rolled paratha over it and cook it for few seconds.

10. Turn the paratha upside down, after 1-2 minutes spread the little oil over it and roast the paratha both side till fluky and golden brown spotted.

11. Remove it on an observant paper. Pudina Lachha paratha is ready to serve with rayta, subji or pickle.

Tips:

• You can use dry mint leaves powder instead of fresh mint leaves.

• You can use ghee or butter for spreading on paratha to make tastier.

Pudina Lachha Paratha Print Basically Pudina Lachha Paratha originated from Mughlai cuisine and layered means Lachha in Hindi. Pudina Lachha Paratha, a delicious multi layered whole wheat flat bread/paratha made with pudina/mint, garlic and some flavorful aromatic spices. Mint has a nice soothing and fresh fragrance. Make a try for Pudina Lachha Paratha and enjoy your meal. Author: Binjal Pandya Recipe type: Appetizer & Snack Cuisine: Indian Ingredients 2 Cup Whole Wheat Flour

½ Cup Chopped Fresh Pudina/Mint Leaves

1-2 tsp Ginger-Garlic-Chili Paste

Salt

2 tbsp Oil for Dough

1 tsp Chaat Masala

2 tsp Cumin Seeds Powder

1 tsp Black Pepper Powder

½ cup oil for Roasting and Spreading

Flour for Rolling Instructions Take a flour in a mixing bowl. Add oil, ginger-garlic-chili paste, chopped mint leaves, salt and mix well. Make a smooth soft dough using water as required like chapati dough, knead it for few minutes and keep aside. Take a small bowl. Add black pepper powder, chaat masala, cumin seeds and mix well, keep aside. Make small-small balls from the prepared dough. Take a ball, dust in the flour for rolling the chapati. Roll the ball into the thin circle like chapati, spread few drops of oil over the chapati surface and then sprinkle some prepared dry masala powder over it. Hold the edges of chapati and start making petals till the end, then hold the petals and make a swirl. Dust the swirl in the flour, press them lightly, roll it again and make like round shape disk/paratha. Use same process for rest of the dough balls. Heat the griddle/tawa, place the rolled paratha over it and cook it for few seconds. Turn the paratha upside down, after 1-2 minutes spread the little oil over it and roast the paratha both side till fluky and golden brown spotted. Remove it on an observant paper. Pudina Lachha paratha is ready to serve with rayta, subji or pickle. Notes • You can use dry mint leaves powder instead of fresh mint leaves.

• You can use ghee or butter for spreading on paratha to make tastier. 3.5.3208

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