Spicy lachhedaar podina paratha

Spicy lachhedar Podina Paratha

Paratha (Indian flat bread roasted with oil) is my all time favorite in all three meals of the day. And if it is spicy lachhedar podina paratha (Layered flatbread with fresh mint leaves) with a mix of wheat flour and gram flour, I can have it daily in breakfast with Kairie ki loungi (raw mango dish) or Raw Mango Chutney with Jaggery. Even though now I have significantly controlled my food cravings and breakfast is always very healthy, I will come jumping with joy if you are inviting me over breakfast to have spicy lachhedar podina paratha!!

Usually plain paratha or stuffed paratha is prepared with wheat flour. But lachhedar paratha is prepared with maida (white flour) as maida is very elastic making it easier to create multiple layers. But I hardly use maida for my daily meals. It is always wheat flour rotis for lunch and dinner. So I decided to prepare lachhedar paratha also with wheat flour. Along with wheat flour I added gram flour too. Gram flour turned paratha crisp and it enhanced the taste.

There are a few more recipes on different parathas in the blog. You can take a look:

Aaloo ka Paratha (wheat flour flat bread with spicy potato stuffing)

Mooli ka paratha (wheat flour flat bread stuffed with spicy radish)

Methi ke parathe

Ingredients :

80 gm gram flour (besan)
80 gm wheat flour
1 tsp salt
1 tsp red chilli powder
1/8 tsp asafoetida (hing)
Fresh mint leaves chopped 1 /4 cup(optional)
1 tsp cumin/carom seeds
3/4 cup Water ( reduce or add if required)
Dry wheat flour for dusting
Oil for roasting paratha

Process :

Take wheat flour, gram flour, salt, carom/cumin seeds, red chilli powder and chopped mint leaves in a broad vessel and prepare soft dough with the help of water .


Take a small portion of dough (50-60 gm) and smear it in dry flour and roll that between your palms in round shape. With the help of rolling pin, roll it evenly from all sides. If required, use dry flour while rolling.

Brush it up with oil.

Spread wheat flour all over it.

Carefully fold it into pleats, press them gently and again spread some dry flour around and roll it.

If you are using white flour, then at this point, we will stretch it vertically, but as wheat flour doesn’t have that elasticity we will straight away roll it in a round shape.

Again apply some dry flour and roll evenly with the help of the rolling pin to get a round shape.

Spicy lachhedar Podina Paratha

Heat griddle (tava in Hindi) and place the paratha on it. Flip to the other side when tiny bubbles start appearing from one side. Follow the same for other side too.

Spicy lachhedar Podina Paratha


Spicy lachhedar Podina Paratha

When paratha is roasted nicely from both the sides, take it off from tava and serve hot crisp lachhedar paratha with curd, pickle or any chutney.

Spicy lachhedar Podina Paratha

If you want to try lachhedar paratha without podina, then just don’t add mint leaves and follow the same process. See those layers – aren’t you dying to try!!

Spicy lachhedar Podina Paratha


Published by

Deeksha Pathak

I like reading, watching movies, listening to music, doing some art and craft, cooking, baking and exploring new ideas. Baking is my new passion!!

78 thoughts on “Spicy lachhedar Podina Paratha

  1. You seem to be on a spree to post about the yummiest Indian snacks. You can never go wrong about Parantha. Always in demand. I have never tried Pudina Parantha though.

    1. Summer and podina go together for me😊
      I have noticed that we think that our regional food is very common cuisine ,but actually it is not. I was surprised when my neighbors here told that they had never heard dry podina powder can be done at home. Whereas in Jaipur, our neighbors, relatives for all it is a common thing.
      Lachhedar paratha is also very common, but adding different flavors and preparing with wheat flour makes it easier for all of us to try!!!

      1. I’m surprised if Podina works well for you during summers. Afterall, it’s a natural cooler. Deeksha, Rajasthan always had the tradition of using dry food stuff. The more you travel towards western Rajasthan, the options increase. This is because it’s a semi arid land. Lack of humidity and plenty of sunshine works well to its advantage. In our home these variants are quite popular- Ajwain Ka Parantha, Chini Ka Prantha, and Mirchi Ka Parantha. I’m not sure if you have tried any of these.

      2. I have tried all of them Arv! Ajwain one always for breakfast, mirchi ka paratha for evening hunger pangs and chini ka karara paratha was after lunch, kuch meetha ho jaaye’.
        All these are are equally popular in Uttar Pradesh also, as my parents belonged to Agra and Mathura, so my mom used to prepare these varieties. Those days there was not much fashion of market bought snacks so, sab kuch ghar ka bana hua hi milta thaa.
        And yes, because of lack of rain Rajasthani people gave us gatte ki sabzi, mangodi for whole year, papad ki sabzi and lahsun ki chutney which they always carry in their train travel!!

        Do you know in jodhpur gulabjamun ki sabzi is prepared in rich gravy with dry gulabjamun!

      3. Thanks for so much insight. I’m glad you have had them all. I guess COVID has sent back everyone to the kitchen rather than look up the Swiggy or Zomato. There are many more sabzi prepared from dried veegtables and fruits. Like mango peels.
        Never heard of Gulabjamun ki sabzi, Rasgulla…certainly, I have.

      4. Never heard rasgulla ki sabzi but yes matar, torai ke chilko ki sabzi bahut banai hai. Now scared of pesticides, so completely stopped.
        Yes, for two of my neighbors swiggy and zomato was their lifetime. Now all home-cooked food only!

  2. Lachchedar Pudina Parantha….oh yum! I go weak on my knees for paranthas of any sort. Love Love this. My personal favourite are Aloo Parantha, Mooli Paratha and Methi one. Thank you for sharing.

  3. An excellent alternative to vary the flavor of traditional bread.
    The spicy and mint give it a unique touch and raw mango at breakfast, I will feel like being in India without leaving my house.
    Very good recipe. I’m sure I’ll try it.

  4. I will try it too. I usually do the Greek fried pita, but that is with yeast, I prefer without yeast, so I will try it … I still haven’t tried the potato filled ones either … so many options of delight!

    1. Yes, pita is with yeast but it tastes so good!
      Potato stuffed ones are too much work. This is simple, so you can try this one. Add any flavor of your choice πŸ™‚

      1. Yes, I think I will do the unstuffed version first … πŸ˜‰

        I did an Indian buffet once for the nearer family, when I made breads that are being folded twice with Ghee inbetween, I have forgotten the name, but they were nice too.

      2. Woww.. Indian buffet… I wish to be your neighbor 😘
        That was plain paratha. You had company of Punjabi people, so you have learned Indian cooking in their style. Like paneer, ghee, paratha, buttermilk and dry fruits are their regular favorite!

      3. I worked with them for four and a half years, and then they moved the shop to Frankfurt. I could have followed, but I am not such a fan of Frankfurt … πŸ˜‰

    1. Methi gives wonderful taste. Besan added extra taste and paratha was crisp. So it saved some extra oil we end up adding to make parathas crisp☺️

    1. Thank you very much Parneet 😊
      I can understand, had Punjabi neighbors for years. Paratha, makhhan ghee, paneer and dahi-all should be there in one plate😁

    1. You know naan??
      Yes, paratha and naan both are completely different breads. Any kind of paratha, plain or stuffed is done with only wheat flour. In restaurants Lachhedar ones are done with white flour.
      Naan is done with white flour and rolling pin is not used. Wet palms with clarified butter or water is used to flatten the dough. For paratha we use oil but once naan is ready, clarified butter or plain butter is used.

  5. I love all kinds of “pancakes” recipe! Yes, it is particularly tasty with fruit! Sometimes I place some jello on the top of it. ^O^

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