Parathas are the fancier cousin of the Indian flatbread, chapatti or roti. They are made using pretty the same technique only with more layers and a tad more oil. A lachha paratha is taking the paratha a nitch higher by adding ore layers/ rings (lachha) to it. This one may be a bit tasking to roll out but the results are totally worth it!
Pudina paratha, as the name suggests is a paratha infused with the flavors of pudina (mint) and some desi seasoning like cumin and chaat masala. This recipe tells you how to make the delicious blend of a pudina and lachha paratha.
Print Recipe Minting Parathas
Mint and spice infused parathas.
Take a large mixing bowl and sieve whole wheat flour in it.
Add salt and oil in the wheat flour.
Also add finely chopped mint leaves and mix well using hand.
Knead thoroughly into soft dough while adding water. Cover the dough with damp cloth and keep aside.
Take roasted cumin powder in a mixing bowl, add chaat masala and black pepper powder and mix well to make the spice mix.
To roll the paratha, divide the dough into lemon size paratha ball and roll it into 5-6 inch circular chappati.
Apply some oil or ghee on top.
Start making pleats (like a Chinese fan) from one side approximately 1-2 cm in thickness until it becomes pile of strips.
Now roll the right end of paratha strip inwards and make circular disc. Once rolled, press the left end of paratha strip below the center of rolled disc.
Now place the paratha on rolling board and roll into 5-6 inch circle flat bread.
Heat a cast iron tawa or skillet and once hot place the rolled paratha on top.
Once bubbles appear on top, flip the paratha and apply oil or ghee on the topside.
Roast the paratha on both sides until it turns golden brown. Using both hands gently push the paratha on edges so that layers get separated.
Serve with pickle or chutney.