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Pudina Lehsuni Lachha Parathag

A flaky and soft flat bread/parantha with garlic and mint leaves.



  • 1 cup all purpose flour maida
  • 1 cup whole wheat flour atta
  • Salt to taste
  • 1 tbsp oil
  • Lukewarm milk
  • 7-8 cloves garlic minced
  • Chopped fresh pudina/ mint leaves or dried mint leaves
  • Ghee



    To make the dough

    • In a bowl, sift together the atta, maida and salt.
    • Add in 1 tbsp oil and mix with fingers until crumbly.
    • Add in the warm milk little by little and khead till you get a nice snd soft dough. Knead for 3-4 minutes. The dough should bounce back when you make an indentation with the finger.
    • Cover the dough with a damp cloth and let it rest for half an hour.

    To roll and fry the parathas

    • Divide the dough into equal sized balls. Cover with damp cloth.
    • Take out one and dust it with flourand roll into very very thin paper like sheets. If it tears a little bit in this process, its fine. Rolling it thin is the key to getting flaky parathas.
    • Apply oil on the rolled dough and then add minced garlic and chopped pudina.
    • Starting from one side make thin neat pleats like how we make for paper fan. Do not make broad pleats/crease.
    • Roll the pleated dough like a swiss roll tucking the ends in the center.
    • Repeat the same for all the other balls. Cover with damp cloth for another 10 minutes.
    • Heat a griddle/tawa and roll out the dough into 8-9 inch disc.
    • Place it on hot tawa and cook till brown spots appear on the parathas. Flip and again cook till brown spots appear on the that side.
    • Spread ghee on top of parathas. Fry till crisp on outside.
    • Take off the tawa and with your palms crush the parathas to separate the layers.
    • Serve them warm.


    * If you like plain parathas, just omit the pudina and garlic and only apply oil on the surface of rolled dough.
    * While making pleats, make thin pleats. Do not make thick, broad ones.
    * The more pleats you make, the flakier the parathas would be.
    * Rolling the parathas thin paper like is the key to getting flaky parathas.
    * You can replace milk with lukewarm water.
    * I fried my garlic in oil and used that oil and garlic. It’s just an extra step. You can avoid it.