Pudina Lachcha Parantha

Pudina Lachcha Parantha or simply the "Pudina Parantha" is a delicious, crispy, flaky and layered popular Indian flatbread that is flavored with some dried pudina or mint. As the name suggests, it is a lachhedar parantha, which means it has a lot of layers that lend it that much loved flakiness and buttery short crust pastry sort of texture (from the outside) it is known for....    






Pudina Lachcha Parantha


Well, Pudina Paratha is not a kind of food that one can relish every day because it has copious amounts of oil/ghee that provides it that richness and flakiness; and obviously for the same reason it is something that most of us enjoy only once in a while when we go out for lunch, parties or family dinners...however, because of this virus scenario, many of us are now rendered helpless and missing on those lovely weekend outings, enjoying that rich and delish restaurant wala khana....haina? So guys, when we can't get our hands on our favorite dhaba or restaurant dishes, why not just try them at home. And this is the reason, I am here today with this much loved lachcha paratha recipe. It is made in complete restaurant style, the only thing which I have changed is the flour; instead of maida I have used the whole wheat flour to get rid of that guilt factor to some extent😉😊 (and that is the reason, the parathas are little on the dark side and not complete white, which you get on using plain flour). Let's get on with the recipe now...        


INGREDIENTS
  • Whole wheat flour - 2 cups
  • Cooking oil (you can also use ghee) - 2 tbsp + for frying the parathas
  • Salt - 1/2 tsp
  • Dried mint/pudina - as needed
  • Water - as needed







Chur Chur Pudina Lachcha Parantha



METHOD
  • In a bowl, combine, flour, salt and oil. Rub it nicely between your hands.
  • Add water little by little and knead a soft and smooth dough.
  • Cover with a damp kitchen towel and keep aside for 30 minutes.
  • Once the dough is rested, again knead it for two minutes and portion equal lemon sized balls.
  • Roll each ball into a round sheet as thin as possible, about 10 to 12 inch diameter.
  • Brush some oil or ghee generously on the entire sheet.
  • Next, sprinkle some dried mint and whole wheat flour on the complete sheet.
  • Now using a pizza cutter or a knife, cut very thin strips vertically. More the strips, more flaky your lachcha paratha would be.
  • From one side, gently pick a strip and start making a stack of them one over the other.
  • When you have a complete stack of strips ready, gently roll the stack into a disc just like a swiss roll.
  • Repeat it with all dough balls.
  • Now gently roll out each disc into 5 to 6 inch diameter. 
  • Rest all the parathas in the fridge for 15 minutes.
  • Now heat a griddle or a pan. Let it cook on medium for 3 to 4 minutes or until brown spots appear on the bottom side. 
  • Flip it over, Brush a generous amount of ghee and again flip over after 3 to 4 minutes.
  • Cook until the paratha gets crisp from both sides.
  • Take the paratha off the griddle, and with both the hands, crush lightly from the edges to open up the layers of the paratha.

Enjoy Pudina Lachcha Paratha with any of your favourite side; it pairs amazingly well with Dal Makhani, Butter Chicken, Lemon Chicken, and Paneer Makhani.


PRO-TIPS
  • It is essential to knead a very soft and smooth dough to make good lachcha parathas.
  • As for the mint, you can even use fresh chopped mint in case you don't have dried mint in hand.
  • For complete restaurant style neat separated layers, use maida instead of whole wheat flour. 
  • If you want to make plain lachcha paratha, skip the mint and follow rest of recipe as is. Or experiment with other flavors...

Chur Chur Pudina Lachcha Parantha





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