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lahsun-pudina-partha

Lehsun Pudina Parantha – So yammy tammy paratha

Lehsun Pudina Parantha

Lehsun Pudina Parantha -I love garlic flavor in my parathas and naans. So i decided to make a flaky pudina lehsuni paratha/ mint garlic parathas. Delicious pudina paratha is an irrestible recipe of mixing the chopped pudina into the flour while making the dough. The flavours of garlic infused ghee and fresh mint leaves makes one of the tastiest breads that will ever accompany your Indian veggies and meat curries. There is something about the extra punch of flavour that brings out the best in any and all the dishes accompanying the paratha. The crispy layers and the melt in the mouth interiors make this for an unbelievably rich dining experiences. Today we will learn how to make Lehsun Pudina Parantha following this simple recipe.

Lahsun-pudina-paratha

 Ingredients :

  • 2 cups whole wheat flour (gehun ka atta)
  • 2 cups plain flour (maida)
  • salt to taste
  • 1/2 tsp carom seeds (ajwain)
  • 4 tsp oil or ghee
  • 1/2 cup chopped mint leaves (phudina) leaves
  • 3 tbsp mint powder
  • 1/4 cup chopped coriander (dhania)
  • oil for cooking

Method :

  • Add ajwain, oil or ghee and phudina, mix well using luke-warm water knead a soft dough.
  • Sieve the wheat flour, maida and salt together in a deep bowl.
  • Divide the dough into equal portions and roll each portion into round chapati.
  • Make a fan of the chapati as one do for laccha paratha.
  • Again roll into a round semi-thick paratha from a single side.
  • Put some pudina powder and dhania leaves by wetting your hands on one side of the paratha.
  • Cook each paratha on a tava from both the sides untill golden spots appears, using little ghee or oil.
  • Serve hot.

 

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Paratha can be made with anything, it will taste great as usual. I had some mint leaves lying in fridge, so i thought of make paratha with it. This is so simple to make and i added only cumin and pepper powder because i wanted to keep the mint flavour as the dominant flavour in the paratha.

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