Mint flavored Lachha Paratha recipe – Layered Pudina Parantha
Pudina Lachha paratha or Mint flavored Lachcha paratha – Indian, layered, mint-flavored whole wheat flatbread – Mint Lachcha paratha is a flat bread made from wheat flour (Atta) and fresh mint leaves and pressed and rolled in a way that it forms several soft layers. Roasted spice powders would be sprinkled in between the layers to enhance the flavor & taste. This paratha is quite famous and mostly prepared in North India and Pakistan.
Many of my North Indian friends have asked my why south Indian parathas (Parottas) are different. Long back, my friend and I went to a restaurant where she ordered parottas (assuming that to be wheat parathas) and highly disappointed. Not because of the taste, though!! 🙂 She was a health-freak and she couldn’t eat parottas because of maida. 🙂 What North Indians prepare are parathas/paranthas/parattas made of whole wheat flour. They are made of different stuffings (onion parathas, potato/aloo parattas, cauliflower/gobi parathas, radish/mooli parattas) and also using greens or greens’ extracts – Pudina parathas, Palak paranthas etc. When these parathas made with layers, we call those ‘lachha parathas’. Lachcha means layers or long strands. 😐 That’s how it got this name..
South Indians prepare ‘parottas’ which are made of maida/all-purpose flour. It is a bit high on the taste perspective but a very low on the health-perspective. 🙁 It would have several tasty layers and occasionally made with eggs – veechu parottas. It’s then chopped and flavored with spices and converted into tasty kothu parottas / kaima parottas served with raitas. 🙂 Parottas are always served with Kuruma/Salna. More than parottas, the side dish road-side salna is extremely famous in and around Tamil Nadu. 🙂 Now that, we learnt the difference between parathas and parottas, let’s get back to lachha paratha recipe from Home-making-delight with step by step photos..
Making layers would be a bit tricky with wheat flour compared to maida, but it would be easy after you try one or two. 🙂 Pictures can help you out with layers. 🙂
Makes 7 Medium sized Parathas
Preparation time – 25 minutes
Cooking time – 5 – 7 minutes
Mint flavored Lachha Paratha recipe | Pudina Parantha | Mint Parattas | Layered Paranthas | Pudhinna chapathi | pudhina parattas | Pudina koora recipes | pudhina keerai recipes | Pudina elai chapathi | Pudina Sopu chapati | Chetni Maragu paranthas
1) Pudina (Mint leaves) – half a bunch or 1 cup tightly packed
2) Wheat flour (Atta) – 2 & 3/4 cup [For making the dough]
3) Water – 3/4 cup (Approximately)
4) Salt – as needed
5) Cumin powder – 2 tbsp
6) Pepper powder – 1 tbsp
7) Red chilly powder – 1 tsp
8) Ghee – 5-7 tbsp (can be replaced with oil)
9) Oil – 2 tsp
10) Butter/Ghee/Oil – as needed for cooking the parathas on the Tawa
11) Atta – few tbsp [For dusting]
- Heat a pan and add cumin powder, red chilly powder and pepper powder. Heat on medium flame for a few minutes. Don’t burn. Keep this aside.
- Wash the mint leaves in a bowl of water. Chop well. Heat 2 tsp of oil in a kadai and add the leaves. Saute for a minute and turn off.
- Mix water, salt, wheat flour and mint leaves and knead it into a dough. Please check here on how to knead flour into a dough.
- Make big-lemon sized balls from the dough.
- Take one and dust with flour well.
- Using a rolling pin, roll into a round shaped chapathi.
- Apply oil/ghee on it and sprinkle the spice mix made from step-1 on it. Hold the corners and fold it similar to arranging the pleats for saree. 😀 This is how we get layers in our lachcha parattas.
- Now, again holding one end, roll the other one to form a round shape as in the pic.
- Repeat for the rest of the dough balls. Serve your hot pudina lachha parathas with butter on the top and golden garlic raita on the side. 🙂
- Bigger chapathis will make medium sized parathas. If you roll normal chapathis and then roll into layered parathas, your lachha parathas would be small.
- You can add garam masala powder also in the spice mix.
- Do apply oil to hold your spice powder while rolling your lachha parathas.
- After forming layers, while pressing in a rolling pin, be very gentle so that the layers are not messed up.
This is our day-12 post for our 21-day mini blogathon. 🙂
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