Pudina paratha recipe, mint laccha paratha

Pudina paratha, pudina laccha paratha with step by step pictures. Flavourful, crispy, layered mint paratha, made as lacha paratha with spices and ghee.

I have not many times had pudina paratha, only may be once in a restaurant. Don't remember anything about it.

For long time wanted to try it out at home. Last week when I went for groceries shopping, picked a fresh bunch of mint and ground some green chutney, saved the rest cleaned and ready.

I had mint paratha in mind. The one I had in restaurant had only dried mint crushed smeared over laccha paratha here and there.

Never wanted fresh mint in my paratha, at least not the first time when I try. So, I dried it in oven and kept dried mint ready. Took a week for me to try paratha 😅.

Also this is nice way to preserve mint, instead of make it go waste. You can keep mint as dried herb and use it in this way in mint paratha. Also can use it in pakoras for an excellent flavour.

Check out my Avocado paratha recipe.

Use just wheat flour if you want to avoid maida/ all purpose flour. Check out the video for rolling laccha paratha similarly.

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5 from 2 votes

Pudina paratha

pudina paratha, pudina laccha paratha with step by step pictures. Flavourful, crispy, layered mint paratha, made as lacha paratha with spices and ghee.

Course Breakfast, Main Course

Cuisine Indian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting time 10 minutes minutes

Cup measurements

Ingredients

For dough

• 1 cup wheat flour/ atta
• ½ cup maida/all purpose flour
• 1 tablespoon oil
• Salt

To mix together

• 2 tablespoon dried mint
• 1 teaspoon red chilli powder
• ½ teaspoon amchoor powder
• ¼ teaspoon cumin seeds powder roasted
• 2 tablespoon Ghee
• 2 tablespoon oil

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Instructions

• Take 1 cup wheat flour, ½ cup maida in a mixing bowl. Add salt, 1 tablespoon oil and mix well. Add required water and mix well.
• Knead to a smooth pliable dough and keep aside for minimum 10 mins.
• After resting time, knead again smoothly and divide into 6 equal sized balls.
• In a small bowl, mix dried mint, 2 tablespoon oil, 2 tablespoon ghee, red chilli powder, amchoor powder, cumin seeds powder.
• Spread out each dough ball into thick rotis. Smear a tablespoon of the mint spice mix, evenly over the roti.
• Roll the roti as shown in picture. Cut into two in the mid using knife leaving one end intact.
• Coil the roti and keep aside. Let it rest 10 mins minimum again.
• Spread gently into thick parathas. Dust with flour while spreading out.
• Heat tawa and cook the paratha both sides in medium flame. Gently press using spatula while cooking.

Notes

• Use generous oil or ghee to define the layers well. Otherwise it will get together and layers won't be visible.
• Too much sticky dough leads to difficulty in rolling as well as defining the layers unless use lots of oil/ flour while rolling.
• You can use only wheat flour and avoid maida / all purpose flour.

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Method

1. First wash and spread mint leaves in a clean kitchen towel. Let it be inside until there is completely no moisture.
   
2. Preheat oven at 170 deg C. Spread as a single layer in a baking sheet. Switch off the oven and keep for five minutes in middle rack.
   
3. Again stir and keep for 10 minutes. It should be dried by now. Keep for longer time to make it crisp.
4. Other ways to dry mint:
   a) Clean as mentioned in step 1. Spread in shade over a kitchen towel for 2-3 days. Once dried, keep in hot sun to turn it crispy and crush to store it for future use.
   b) Spread in fridge as single layer in a tray and leave it for a day or two. Sundry once shrunken.
   c) Microwave in high for 30 secs, 2-3 times until its dried.

Pudina paratha method:

1. Take 1 cup wheat flour, ½ cup maida in a bowl. Add salt, 1 tablespoon oil and mix well. Add required water and knead to a smooth pliable dough and keep aside for minimum 10 mins.
2. In a small bowl, mix dried mint, 2 tablespoon oil, 2 tablespoon ghee, red chilli powder, amchoor powder, cumin seeds powder.
3. After dough resting time, knead again smoothly and divide into 6 equal sized balls.
   
4. Roll out each dough ball into thick rotis. Smear a tablespoon of the mint spice mix, evenly over the roti.
5. Roll the roti as shown in picture.
6. Cut into two in the mid using knife leaving one end intact.
7. Coil the roti, flatten slightly and keep aside. Let it rest 10 mins minimum again.
   
8. Roll gently into thick parathas. Dust with flour.
9. Heat tawa and cook the paratha both sides in medium flame. Gently press using spatula while cooking.

Serve with spiced curd and pickle. Or even simple boondi raita.