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Lacha Paratha Multi Layered Indian Bread made of whole wheat flour.. A simple Lacha Paratha is enhanced with mint leaves. Lacha Paratha is much similar to Parotta, we are going to make a multi layered paratha but the main variation is the flour. Here we are going to use wheat flour / Atta instead of plain flour. So this is much healthier compared to parotta. Also, Parotta needs more expertise in kneading, rolling and making layers. But Lacha Paratha is much simpler, yet more tastier than parotta. Also instead of plain Lachha Paratha, we are enhancing with mint leaves. That makes this dish even more healthy and tasty. We can serve raitha, dal or any gravy as an accompaniment for this yummy Lacha Paratha. This is one of the great potluck dish or Party dish. These parathas are soft and we can just warm them before serving. An absolute tasty and softy Indian bread with multi- layers.

Most of us love mint especially for the refreshing aroma and its dominating flavor. I try to use mint very often as my kids love the smell of mint. Even for mouth-fresh, i prefer to chew mint leaves instead of taking store bought mint chewable. But not everyone is fond of mint leaves, especially my husband and his brothers and even my in-laws. They somehow don’t like the dominant flavor of mint. We, as SouthIndians use mint in the form of chutney, Thogayal, or add Rasam. In all those recipes, we have a strong flavor of mint. My mom used to make mint rice at least once a week for our lunch box. Mint is always my favorite and I guess that’s why my kids too love mint in any dishes. I started adding mint leaves in thepla, paratha, masal vada and my husband also started liking it.

Try making this Mint Lachha Paratha | Pudhina Paratha and I’m sure you will also get good comments from your family and friends!

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Recipe Card for Mint Lachha Paratha | Pudhina Paratha:

INSTRUCTIONS with Step by Step Pictures:

PREPARING DOUGH

Take a mixing bowl. Add wheat flour, mint leaves, salt and mix well. Next, add oil and mix thoroughly

Add water little by little and knead it to a soft dough. Keep this dough aside for 15 mins

PREPARE SPICE POWDERS

In a small bowl, mix cumin powder along with pepper powder and chaat masala. Set this spice powder aside.

PREPARE PARATHAS

fter 15 minutes, in a clean surface or chopping board, keep the dough. Grease our hands with oil and knead the dough again for couple of minutes. Make equal sized big lemon sized balls (twice the size of lemon) . I got 8 balls out of the dough. Take each dough ball and flatten with your fingers and dust it with flour. Using a rolling pin, roll the dough ball to a 10 inch diameter thin roti. Pour ½ a teaspoon of oil on the rolled roti, Sprinkle the spice powders we prepared in the earlier step and spread it with your fingers.

Now, hold the roti and fold it alternatively till the end. Slowly and gently, roll the paratha from one end till the other end.

Gently tuck in the other end on he bottom of the rolled paratha as shown in the picture. Flatten the rolled paratha and then dust it in flour

Again using a rolling pin, roll the paratha to a 6 inch diameter paratha. Repeat the same for the rest of the dough balls. You can see the beautiful layered paratha after you roll it. Heat a tawa and add rolled layered paratha and cook on one side till you see bubbles.

Flip the paratha to other side and apply some oil / butter. Again flip it on the other side and apply oil. Flip it again and again till the paratha is cooked completely and are nicely brown in color. Repeat the same for the rest of the rolled lacha paratha.