Pudina Lachha Paratha Pudina Paratha Recipe Mint Paratha

Best Mint Paratha

Can Pudina paratha be frozen?

Best pudina paratha recipe below:

📖 Recipe

To knead the dough for pudina lachha paratha recipe:

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.

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.