Flaky Mint Lachha Paratha: A Step-by-Step Recipe
45 minutes
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About Flaky Mint Lachha Paratha: A Step-by-Step Recipe
Imagine biting into a warm, flaky Lachha Paratha, its layers revealing a hint of refreshing mint. This homemade Indian flatbread, with its delightful texture and aromatic spices, is easier to make than you think.This step-by-step recipe guides you through each stage, from infusing the dough with flavor to achieving those signature flaky layers. Perfect for scooping up rich curries or enjoying with a dollop of cool raita, it's a true taste of India.Elevate your next Indian meal with this simple, yet impressive, Lachha Paratha. Get ready for a truly delicious experience!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dough
- 3 cup Whole Wheat Flour whole
- 1/2 cup Mint Leaves chopped, fresh
- 1 1/2 tsp Salt or to taste
- 2 tbsp Oil
- 1/2-3/4 cup Water
Spice Mix
- 1 tsp Cumin Seeds ground
- 1 tsp Chaat Masala
- 1/2 tsp Pepper black, ground
For Layering and Roasting
Instructions
- In a large bowl, sift the whole wheat flour. This creates a light and airy dough.
- Add the salt, oil, and chopped fresh mint leaves to the flour.
- Gradually add water while mixing with your fingers, then knead until a soft, pliable dough forms. Kneading develops the gluten for a better texture.
- Cover the dough and let it rest for 20-25 minutes. This allows the gluten to relax, making the dough easier to roll.
- Combine the ground cumin seeds, chaat masala, and ground black pepper in a small bowl to create the spice mix.
- Divide the rested dough into lemon-sized balls. Roll each ball into a large, thin circle on a lightly floured surface.
- Brush the rolled dough generously with ghee or oil. This is key for creating the flaky layers.
- Sprinkle the spice mix evenly over the oiled surface.
- Create pleats in the dough by folding it in a zigzag pattern, about 1-2 cm wide. Ensure the spiced side remains on top.
- Roll the pleated dough inward into a spiral, then gently press the outer edge inward to seal.
- Flatten the rolled dough gently with your palm. Roll it out again into a thin circle, applying minimal pressure to preserve the layers.
- Heat a tawa or skillet over medium heat. Once hot, place the rolled paratha on the tawa and cook until small bubbles start to appear.
- Flip the paratha and apply a little more ghee or oil. Flip again and cook until both sides are golden brown and crispy.
- Remove the paratha from the tawa and gently press it between your hands to separate the flaky layers.
- Serve hot and enjoy!
Recipe Notes
Good To Know
- For extra flaky layers, dust each rolled circle of dough with a mixture of wheat flour and a pinch of chaat masala before pleating and coiling it—this enhances both flavor and texture.
- If you prefer a richer taste, brush each cooked paratha with melted ghee and a sprinkle of crushed dried mint right after removing it from the pan.
- To keep the parathas warm and soft until serving, stack them in a covered container lined with a clean kitchen towel; this traps steam and prevents them from drying out.
- For a stuffed variation, add a thin layer of crumbled paneer mixed with mint and spices between folds for a heartier version that pairs well with plain yogurt or raita.
Expert Tips
- Use a well-seasoned cast iron skillet or tawa for optimal cooking and to prevent sticking.
- Don't overcrowd the pan when cooking the parathas; cook them in batches to ensure even browning.
- Experiment with different fillings like spiced potatoes, grated cauliflower, or shredded cheese for variety.
Storage Instructions
- Store leftover parathas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat on a griddle or in a dry skillet until warmed through.
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Recipe Nutrition
Calories: 669kcalCarbohydrates: 92gProtein: 12gFat: 27gSaturated Fat: 1gPolyunsaturated Fat: 7.8gMonounsaturated Fat: 15.6gSodium: 1140mgFiber: 3g
Ruchi Shah
Articles: 8
4 Comments
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This looks fantastic! Appreciate the share.
Such a tempting dish! Thank you.
What a delicious recipe! Thanks for posting.
Absolutely mouthwatering! Thanks for sharing.