Methi Lachha Paratha (Crispy Layered Indian Flat Bread with Fenugreek Leaf)

4

I made it all over again … this time adding seasonal fresh ‘Methi’ (fenugreek) leaves. When I first time made ‘Lachhedar Paratha’ I was not at all confident about the outcome. But when I turned perfect crisp and tasty everybody in my family relished it so much! So this time I tried the Paratha adding some chopped fresh fenugreek leaf. And I turned out wonderful as well. Here is the recipe …

1

Ingredients to make 8 parathas

  • Wheat Flour – 100 gms
  • All Purpose Flour – 300 gms
  • Baking Powder – ½ tsp
  • Methi Leaves – ½ cup (Finely chopped)
  • Ajwain or Carom Seeds – ½ tsp
  • Ghee or Oil – 3 Tbsp
  • Salt – To taste
  • Water – as required for kneading
  • Ghee or oil – As required for applying on the dough as well as roasting
  • All Purpose Flour – For rolling

Steps:

  1. Combine all the dry ingredients for the dough. Add ghee or oil and mix very well.
  2. Mix in chopped methi leaves.
  3. Now add water in parts. Knead to form smooth dough. Add more water if required for the dough. Cover the dough with a damp cloth and keep aside for 30 minutes.
  4. Divide the dough in 8 equal parts.
  5. Version 1 for making paratha:
  6. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
  7. Apply ghee or oil liberally on the paratha disc. Sprinkle some flour on the top.
  8. From the edges start to fold & pleat the paratha till the end.
  9. Roll the pleated edges tightly. Join the edges.
  10. Apply some oil on your rolling board and now roll into round parathas of about 6 inches in diameter.
  11. Version 2 for making paratha:
  12. Roll it into 6 to 7 inches diameter disc on a dusted rolling board.
  13. Apply ghee or oil liberally on the paratha disc. Sprinkle some flour on the top.
  14. Now cut the paratha into 1” thick strips.
  15. Roll first strip. Now place it on the edge of another strip. Now roll it. Likewise roll all the strips.
  16. Now turn the roll and press it lightly.
  17. Apply some oil on your rolling board and now roll into round parathas of about 6 inches in diameter.
  18. For frying the parathas:
  19. Heat the tava. The tava should be hot. Place the paratha on the tava.
  20. Turn the paratha when one side is partly cooked. Apply ghee or oil on the cooked side.
  21. Cook the other side for a minute.
  22. Now turn again and apply ghee on the other side.
  23. Flip again for a couple of times, till the parathas are browned evenly and well cooked. Press the sides with the spatula while frying the parathas.
  24. Alternatively, you could also add some ghee on the tava and then shallow fry the Methi Lachha Paratha.
  25. Serve the Methi Lachha Paratha hot with any Indian Dal or a Vegetable Curry or Non Veg Curry of your choice. I served it with Afghani Chicken with Gravy
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