|lachha pudina paratha|
Lachha paratha is a type of crispy parantha with multiple layers. I have also added pudina to make lachha pudina paratha. This paratha is traditionally made in tandoor (clay oven) but can also be made on a tawa (griddle). Lachha paratha is a part of Punjabi cuisine and features on most Indian restaurant’s menu.
Recipe of lachha pudina paratha
1 1/2 cups atta (whole wheat flour)
1/2 tsp salt
Pudina (mint) powder- as needed
Ghee (clarified butter) - as needed
Oil to shallow fry
|folding roti making pleats|
|rolling into spiral|
1. Add salt to atta and rub in 1 tsp ghee. Add enough water to knead it into soft, smooth dough. Cover and set aside for 20-25 minutes.
2. Divide this dough into 4 equal portions. Shape them into balls.
3. Take 1 ball and roll out into 7-8 inches round roti. Brush the surface of the roti with ghee and sprinkle pudina powder.
4. Pleat the roti, making folds, to make a long strip. Roll this strip into a spiral. Press lightly between your palms to flatten it.
5. Roll out into a 6 inch paratha. Heat a tawa (griddle) and shallow fry this paratha on both sides applying oil till golden brown.
6. Place this pudina lachcha paratha on a kitchen napkin and press lightly with napkin sides so that layers become a little separate. Similarly make rest of the lachha parathas with remaining dough balls.
How to make pudina (mint) powder
Take few bunch of pudina and wash thoroughly under running water. Pick out leaves discarding the stems. Spread out on a plate and cover with a metal sieve (chhalni). Leave out to dry in the sun. When completely dry, crush pudina leaves with your fingers and store pudina powder in an airtight bottle.