Pudina Dhania Paratha | Pudina Lachha Paratha | Paratha Recipes
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 7-8 parathas
 
Layered and flaky, loaded with fragrant mint leaves, pudina dhania paratha
Ingredients
  • 1 bowl/recipe chapathi/roti dough (whole wheat/atta)
  • ½ Cup chopped fresh pudina/mint
  • ½ Cup chopped fresh dhania/coriander/kottambri
  • 1 chopped clove of garlic
  • Black pepper and salt to taste
  • Whole wheat flour/atta for dusting
  • Ghee/oil for roasting
Method
  1. Finely chop pudina and coriander
  2. Also chop garlic and add these to a plate
  3. Mix well, season with salt and pepper
  4. Pinch a ball from the dough
  5. Dust with atta and roll into a thin chapathi
  6. Apply oil or ghee and spread
  7. Next spread the chopped pudina dhania mixture all over
  8. Roll the rolled out chapathi tightly as shown
  9. Pull the rolled out dough slightly and roll sideways as shown
  10. Tuck the end on top and form a flat patty
  11. Repeat with all dough and mixture
  12. Dust with atta and carefully roll into a paratha, this time slightly thicker
  13. Roast on a heated tawa
  14. Apply oil or ghee
  15. When roasted well on both sides remove from tawa
  16. Lightly break up the layers
  17. Serve with raitha or aloo jeera!
Notes
You can also use only pudina or onyl dhania

Add some masala also if you want some heat, like garam masala or red chilli powder to the pudina stuffing

When rolling out the final layered paratha do not apply a lot of pressure as the layers will disappear
Recipe by Food Of Interest at https://foodofinterest.com/pudina-dhania-paratha/