Pudina Laccha Paratha | Mint Paratha

Pudina Laccha paratha or mint paratha is an Indian flatbread made with whole wheat flour and fresh mint leaves. This restaurant-style layered pudina paratha is so flavourful and aromatic due to the freshness of mint leaves.

Mint paratha is so crisp, crunchy, and flaky in texture. This yummy paratha can easily go with Indian paneer recipes, curd or pickle, even simply grab a cup of masala chai and enjoy this mint paratha in your evening snack time.

In India, paratha recipes are very popular among Indian cuisine, you can enjoy a variety of paratha recipes either in breakfast or lunch/dinner.

There is a place in NewDelhi, known as parathe Wali Gali, which is especially famous for parathas. They even deep fry paratha in ghee and serve.

In some of the paratha recipes like capsicum paratha, ajwain paratha, multigrain paratha, cheeni ka paratha (meetha paratha), zucchini paratha, spring onion paratha, carrot paratha ingredients like capsicum, onion, ajwain (caraway seeds), carrots, zucchini are directly kneaded in the wheat flour in order to make parathas.

Stuff paratha or bherwa parathas like mooli paratha, cauliflower paratha, and tofu paratha are prepared by filling ingredients in the dough ball. Check my collection of more than 26 Indian Flatbread or paratha recipes.

Why you will love this recipe

Pudina is Mint, Laccha means multilayers or many strands, paratha stands for ‘parat’ and ‘atta’ (layers made with atta).

Mint has cooling properties and helps in digestion. It relieves from nausea, depression, fatigue, and headache. It also works in the treatment of asthma, memory loss, and skin care problems.

Pudina laccha paratha is multi-layered mint flatbread or you can call it mint paratha. It is an unleavened Indian flatbread recipe where fresh mint leaves are directly mixed in the dough.

This pudina paratha or mint paratha is

• made with whole wheat flour
• vegan
• flavorful and refreshing
• perfect replacement of naan or tandoori roti
• goes well with any paneer gravy recipes

Mint paratha is a great substitute for naan or tandoori roti as it is easy to make comparatively. Traditionally parathas are cooked by applying ghee (clarified butter). I use oil to make vegan pudina paratha.

In restaurants, normally dry mint powder and refined flour are used to make this layered pudina laccha paratha. But you can make simple paratha and shape them in circular, triangular, or square shape if no time to make it flaky.

You can make this paratha with pudina powder as well. Both ways this pudina paratha makes a perfect festive recipe.

There is no need to make it flaky, you can simply roll the paratha in regular shape and make. You can substitute mint powder with kasoori methi ( fenugreek powder) for another variation.

Ingredients

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

To Make Dough

1.5 cup wheat flour
1 Tsp salt
1 Tsp cooking oil
water to knead if required

To Make Chutney

1/2 bunch mint leaves (pudina leaves)
1 green chili
1 Tsp cumin
salt as per taste
1 cup of water
Oil for cooking

How to make pudina paratha

There are two ways to prepare pudina laccha paratha.  First, use fresh leaves, grind together with little water, ginger, green chili. Prepare dough with this chutney and make parathas. This way ensures an evenly spread mint layer in paratha. Second, if you have dry mint powder then mix in the dry whole wheat flour and then make a smooth dough.

Both ways pudina laccha paratha gives you benefits of mint, but nothing beats the freshly used mint leaves flavor and freshness in parathas. So let see how to make pudina laccha paratha or mint paratha.

1. First of all, prepare chutney by grinding all the listed ingredients given above under “how to make chutney”. Keep it ready.
2. In a mixing bowl add flour, salt, oil, and mint chutney. Combine them together and make a soft dough, if required add little water. Knead well, cover and keep aside for about 10 minutes. This helps to soften the dough.
3. Divide the dough into equal small portions and roll into balls.
4. Dust the rolling surface with dry flour and flatten one of the portions with the help of roller pin. Roll into thin circles as much as possible.
5. Apply oil or ghee on the rolling circle nicely and sprinkle some dry flour.
6. Start folding this rolled circle in a zig-zag manner. Stretch the pleated dough as much as possible.
7. Now begin to roll pleated dough in a pinwheel shape. Gently secure the end by pressing inside the layers.
8. Take the rolled pinwheel shape dough ball and start rolling into a thick circle with the help of dry flour. Roll out into a round about 5-6 ” in diameter. Paratha should be a little thick.
9. Meanwhile, place a griddle on stove and heat on medium.
10. Once the griddle is hot transfer this on the hot griddle. Cook the paratha till you see the golden spot on the surface facing down on the griddle. After that flip on another side and cook for 30 seconds.
11. Apply oil or ghee and cook until golden brown in color. Cook from both sides nicely.
12. Serve hot with any Indian curry or dal or raita. This aromatic and flavorful pudina laccha paratha or mint flatbread is our breakfast with potato raita/potato dip in the curd.

Serving suggestions

Pudina paratha goes very well with any veg gravy or Indian paneer recipes. Vegan sana thongba, vegan aloo matar gravy, tofu matar, lauki chana dal, moong dal vegetables are few Indian curries which would taste delicious with this laccha paratha.

Storing & Reheating

Yes, you can freeze these pudina parathas up to a month. First, roll a paratha and place on hot griddle. Just cook it until bubbles start appearing on the surface. flip on the other side and wait for the bubbles. Take it off from the griddle and repeat the same with all the parathas. Let them cool down. This all makes half cooked pudina paratha.

Stack all half cooked pudina laccha parathas in a ziplock and freeze. Whenever you need, just open ziplock, and keep them outside for a few minutes. Cook them on both sides by applying oil and serve with your favorite paneer recipe.

Tips & FAQ’s

• In the restaurant, normally refined flour is used to make this paratha. I chose whole wheat flour to make. However, feel free to use refined flour or maida or a combination of both.
• After applying oil on the rolled thin surface make sure you sprinkle some dry flour. This trick makes paratha khasta, flaky, and crispy in texture.
• Place the rolled paratha on a hot griddle. Else paratha will be very soft.
• After kneading the dough, cover it and keep aside for 10 minutes. This trick works to make dough soft and smooth.
• If the dry mint powder is not available then use fresh mint leaves and vice versa.