Methi Lachcha Paratha

About Methi Lachcha Paratha

Methi lachha paratha is a delicious Indian flatbread made with fenugreek leaves (methi) and layered with ghee or oil. It's flavorful and goes well with a variety of curries or yogurt.

Table of Contents

• Methi Lachcha Paratha

• Image

• About Methi Lachcha Paratha

• Ingredients

• Instructions

• Tips

• Video

Ingredients:

• 2 cups - whole wheat flour (atta)

• 1 cup - fresh fenugreek leaves (methi), washed and finely chopped

• 1 teaspoon - carom seeds (ajwain)

• 1 teaspoon - cumin seeds (jeera)

• 1 teaspoon - red chili powder

• 1/2 teaspoon - turmeric powder

• Salt to taste

• 2 tablespoons - ghee or oil for dough

• Water as needed

• Ghee or oil for frying

Instructions:

Prepare the Dough

• In a mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, carom seeds, cumin seeds, red chili powder, turmeric powder, salt, and 2 tablespoons of ghee or oil.

• Mix well, rubbing the mixture between your fingers to incorporate the ghee or oil into the flour.

• Gradually add water and knead the mixture into a smooth and soft dough. Cover the dough and let it rest for about 20-30 minutes.

Make the Parathas:

• Divide the rested dough into equal-sized balls, slightly larger than a golf ball.

• Roll out each ball into a thin circle, about 6-7 inches in diameter, using a rolling pin and dusting with some flour if needed.

• Brush the rolled-out circle with ghee or oil and sprinkle some flour over it.

• Starting from one end, make small pleats or folds, similar to a fan or accordion.

• Once all pleats are made, roll the folded dough into a spiral, tucking the end underneath.

• Flatten the spiral gently with your palm and roll it out again into a 6-7 inch circle.
  

Cook The Parathas:

• Heat a tawa or skillet over medium-high heat place the rolled paratha on the hot tawa and cook for about 1-2 minutes or until bubbles start to appear on the surface.

• Flip the paratha and cook the other side, brushing with ghee or oil, until golden brown spots appear on both sides.

• Remove from heat and repeat the process with the remaining dough balls.

Serve hot Methi Lachha Parathas with yogurt, pickle, or your favorite curry.

Tips:

• Fresh Fenugreek Leaves: Use fresh fenugreek leaves for the best flavor. Ensure they are cleaned well to remove any dirt or grit.

• Kneading Dough: Knead the dough well to develop gluten, which helps in making the parathas soft and fluffy.

• Spices: Adjust the spices according to your preference. You can also add finely chopped green chilies for extra heat.

• Layering: Ensure even layers while rolling the parathas to get that flaky texture.

• Temperature: Cook the parathas on medium-high heat. Too low heat will make them hard, and too high heat will burn them.

• Ghee or Oil: Brushing the parathas with ghee or oil while cooking adds flavor and helps in achieving a crispy texture.

• Storage: Methi Lachha Parathas taste best when served hot and fresh. However, you can store them in an airtight container for up to a day and reheat them on a tawa or microwave before serving.

• Pairing: Serve Methi Lachha Parathas with yogurt, pickle, or any curry of your choice for a delicious meal.

• By following these tips, you can make delicious and flavorful Methi Lachha Parathas every time.

Video