Pudina Lachha paratha

BM #116 : Week 3, Day 6
Theme : Indian Flatbread Thali

For the last day of flatbread week, I have a simple thali with pudina paratha. A google search for pudina paratha showed me that’s it’s mostly served as layered paratha (lachha paratha), so I also did the same. I love making lachha paratha, though it’s been a long time I made it. The thali here is a very simple one, the parathas are served with a simple dal and dal makhani. Dal makhani is one of my go to dishes when we have guests coming or to take for a pot luck. Rajma and chole are the other two favorites. When cooking with beans, the biggest advantage is that you can cater to more people without having to cut too many vegetables.

Though I enjoyed making the paratha thalis a lot, I made those back to back. As a result, at the end of the week, I was feeling bloated and heavy after eating such rich food for a week. At my age, you kind of need a little break between two thalis :-))! Next time I will plan better and spread these out over few days. That’s the reason why I decided to make a simple thali for the last post under this theme.

Scroll down for the recipes and more pictures.

The thali has

  1. Pudina paratha
  2. Dal makhani
  3. Moong dal tadka
  4. Green garlic chutney
  5. Yogurt
  6. Gulab jamun (readymade)
  7. Lemon Pickle

Pudina paratha:

  • 2 cups wheat flour/atta
  • 1 cup packed mint leaves
  • 1 teaspoon chili powder
  • 1 tablespoon oil or ghee
  • Salt as needed
  • water to knead into a dough


  1. Wash, clean and mince the mint leaves. Add it to a mixing bowl along with the wheat flour, chili powder, oil and salt. Add water in 1/4 cupfuls and knead it into a soft smooth dough. Keep aside for 15 minutes to rest.
  2. Divide the dough into 6-8 balls. I usually make 3 chapatis from one cup of flour. Roll out into plain chapatis or if you want the lacha paratha layers, refer to the original post here for stepwise pictures.
  3. Cook on a heated tawa and repeat with the rest of the dough. Serve hot with a curry of your choice or with yogurt and pickle or chutney.

Dal makhani

  • 3/4 cup whole black urad dal
  • 1/4 cup Rajma
  • 1 tablespoon ghee
  • 1 big onion, chopped
  • 1 big tomato, chopped
  • 1 tablespoon ginger garlic paste
  • 1 teaspoon chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon garam masala
  • 3 tablespoons fresh cream
  • Salt as needed


  1. Wash and soak both the dals together overnight or at least for 5 hours. Drain, rinse and pressure cook with about 3 cups of water. You need enough water so that the dal is completely submerged and there is about an inch of water above the dals. I cook for 25 minutes in Manual mode in instant pot (Pot in Pot method). Let the pressure release naturally.
  2. Heat ghee in a pan. Add the finely minced onions. Sauté until it’s done and add finely chopped tomatoes. You can add puréed tomatoes too. Add the spice powders, salt and ginger garlic paste. Mix well and cook until the tomatoes are done.
  3. Once the tomatoes are cooked and mushy and the oil floats on top, add the dal along with the water it’s cooked in.
  4. Add 1 cup of water (or more) to bring it to the consistency you prefer. Taste test and adjust seasonings. Let it simmer for about 20-30 minutes in low heat. Keep stirring in between to prevent the dal sticking to the bottom of the pan. The longer it cooks, tastier it would be. You might have to add more water if it starts getting too thick.
  5. Add the cream and mix it in. Let it cook for 5 minutes. Turn off the heat and stir in a tablespoon more of cream at the time of serving.

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9 thoughts on “Pudina Lachha paratha

  1. Pudina lachha paratha looks too tempting and perfectly made with all those layers. Lovely side dishes to enjoy too. I loved all your thalis this week especially the side dishes.


  2. Love the layers the laccha have come up with. Somehow whenever I make I end up mixing all. Would like to do your way. Also the paratha looks quite delicious with all that spices.


  3. Pudina paratha sounds refreshing. I have tried regular ones with dried mint. Will try the layered one soon. Well planned spread and true about bean-based dishes for potlucks. You can easily make it with minimal effort. Loved all your thalis this week.


  4. The setup looks very rustic with those antique kind of props. The ‘simple’ thali is what we need on a weekend.The laccha parathas definitely steal the show. I haven’t tried mint parathas but I shall do that soon.


  5. Beautiful spread !the lachas / layers have vome out so well and the mint , it is giving it a beautiful vibrant colour . The laccha parathas are on our regular menu , we do make a variation now and then , but at the same time I avoid as they are loaded with ghee .

    We normally serve one dal with these , along with a green or a veggie which is a total must .

    The accompaniments are highlighting the spread and trust me you are testing me by posting Gulab jamuns everyday !

    This simple spread as you call is a luxury meal for many :))


  6. I loved the cutlery you displayed here. No one could guess these paratha platters were done at the last minute, especially when you post at Indian time. :) I have never tried mint parathas and your thaali is tempting me to try these.


  7. This platter is no way simple one Rajani..the whole setup looks out of the world and so yummy!..I have seen those pudina lachcha parathas and wanted to make too..will surely follow your practice of serving it with these two..:).I totally enjoyed all your paratha thalis. I can understand how it must have been when we cook in a hurry and not have time to enjoy or relax…Kudos on doing such a beautiful job in such less time too…I am sure your family enjoyed it much!


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