Dried Mint Lachha Paratha. paratha's tastes amazing when served with choice of curries like paneer curries or north indian curries recipes. one of the major concern for me on a day some easy variations and tips for a perfect lachha pudina paratha recipe. firstly, i have used fresh mint leaves to mix it with the wheat flour before. 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.
Oil/ghee or Butter to cook Paranthas Stuffing/Filling: Dried Mint Powder Optional- Salt and pepper.
Pudina paratha recipe - this is restaurant style, multi-layered mint paratha.
It has its unique flavor that comes from fresh mint Serving suggestion: Serve this mint paratha with any restaurant style curry or gravy or dal dish.
You can cook Dried Mint Lachha Paratha using 14 ingredients and 13 steps. Here is how you achieve it.
Ingredients of Dried Mint Lachha Paratha
- It's 20g of Paratha dough fresh mint, finely chopped.
- Prepare 120 g of plain white flour.
- It's 120 g of wholewheat flour.
- Prepare 1 tbsp of melted ghee.
- You need 1/2 tsp of salt.
- Prepare As needed of water.
- It's of Fillings.
- Prepare 2 tsp of ground cumin.
- Prepare 1 tsp of ground fennel.
- You need 1 tsp of dried chilli flakes.
- Prepare 2 tbsp of chaat masala.
- You need 5 g of dried mint.
- Prepare 1 tsp of Himalayan salt.
- Prepare As needed of ghee, for cooking.
Take a large mixing bowl and sieve whole wheat flour (chappati flour) in it. Relish Mint Lachha Paratha with Pomegranate Raita or plain curd! Also instead of plain Lachha Paratha, we are enhancing with mint leaves. That makes this dish even more healthy and tasty.
Dried Mint Lachha Paratha step by step
- Sieve the flours and salt into a mixing bowl, add the chopped mint and mix through. Add the melted ghee and enough water to bring the dough together..
- Mix with your hands until you have a firm dough and clean bowl. Wrap in cling film and leave to rest for 30 minutes..
- Meanwhile make the filling by mixing all of the dry ingredients together, and warming the ghee to melt it..
- When the dough has rested divide it into four balls. Keep the remaining balls covered while you work with one at a time..
- Dust the dough ball in flour and roll it out. Brush liberally with melted ghee, then sprinkle over 1 tsp of the filling mix..
- Fold the top edge of the disc over by 2cm, then gently lift the edge and fold again in a pleat, keeping the first fold on the top. Continue until the whole disc is folded in pleats, like a fan..
- Roll the pleat up lengthways in a tight snail shape, and squash the loose end so that it sticks to the roll..
- Cover the rolls as you make them and continue until you’ve used up all of the balls, then roll each one out into a thick paratha shape, around 15-20 cm across..
- Leave the paratha in the fridge, separated with kitchen towel and covered in cling film, until you are ready to cook them..
- Heat up your chapati pan or flat frying pan. Brush with melted ghee then add the first paratha..
- Cook for 30 seconds then flip it over and brush it with more melted ghee. Keep flipping and brushing with ghee until it’s evenly cooked and very crispy, pressing down with a spatula to get maximum contact on the hot pan..
- When cooked, remove the paratha to a tray and squeeze with your hands to break up some of the flaky layers..
- Sprinkle the remaining filling spices over the paratha, and serve hot, with daal and pickle..
We can serve raitha, dal or any gravy as an accompaniment for this yummy Lacha Paratha. Sprinkle some dried mint on top and serve mint paratha hot with any Indian curry. My favorite with this paratha is dal makhani and paneer tikka masala. So its like mint paratha but lachha paratha style…. Summer on a plate or what 😉 wow, this recipe sounds and looks tooooooo interesting.
