HomeDinner RecipeMethi paratha recipe | methi lachha paratha | how to make lachha...

Methi paratha recipe | methi lachha paratha | how to make lachha paratha

Methi laccha paratha is basically, a multi-layered flavored paratha made with wheat flour, dry methi leaves, and masala. the layered paratha that goes perfectly with curd or as a breakfast with pickle. Making this at home is a little time-consuming compared to the regular paratha. But of course not that tricky at all.

I will share an easy lachha paratha recipe with a perfect ingredient ratio and a few no-fail tips to help you to make the perfect layered paratha on the first attempt.

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Recipe video

 

Methi paratha recipe | methi lachha paratha | how to make lachha paratha

Nehas Cook Book
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Indian
Servings 8 paratha

Ingredients
  

To prepare dough

  • 2 cup wheat flour
  • 2 tsp oil
  • Salt to taste
  • ¾ cup or water as required

For masala

  • 1 tsp red chilli powder
  • 1 tsp cumin powder
  • ½ tsp black pepper powder
  • Salt to taste

For lachha paratha

  • ¼ cup desi ghee
  • ¼ cup dry fenugreek leaves
  • 2 tbsp white sesame seeds
  • Masala
  • Some dry wheat flour

Instructions
 

Making the dough

  • In a mixing bowl, add wheat flour, oil and salt. Add water gradually and knead the semi-soft dough for paratha.
  • Cover and rest the dough for 10-15 minutes.
  • Then knead again two-three times to get the smooth dough.

Making masala

  • In a mixing bowl, add red chilli powder, cumin powder, black pepper powder and salt. Mix well. Masala is ready.

Making lachha paratha recipe

  • Divide the dough into equal portions and make smooth balls and flatten them between your palm one by one.
  • Dust one disc using dry flour and roll into a 10-12 inch diameter circle. Apply 1/2 teaspoon of ghee or oil on top and sprinkle dry fenugreek leaves, white sesame seeds, masala and some dry flour.
  • Now start folding and pleating all the way. Then by holding two ends, swing and tap on the board to stretch it slightly.
  • Then roll into a spiral-like swiss roll. Make all the rolls similarly.
  • Now dust one roll and using a rolling pin roll into 6-inch diameter circle.
  • Roast the paratha on hot tawa using ghee till both sides have golden brown spots
  • Once done remove it from the tawa. Now carefully, crunch it slightly using your hands to separate the layers.

For triangle layered paratha

  • Take one dough ball, Coat the dough with dry flour and roll it out into round shape thick roti.
  • Apply some ghee, dry fenugreek leaves, white sesame seeds, masala and dry flour on its top surface and fold it into a half circle.
  • Again spread ghee, dry fenugreek leaves, white sesame seeds, masala, and dry flour on it and again fold into a triangle-shaped layered pattie.
  • Coat it with dry flour and roll it out triangle paratha.
  • Place it on a hot tava and cook over medium flame.
  • Spread ¼ tsp ghee evenly on the surface and flip it and cook until golden brown spots appear on both sides.
  • Serve layered paratha with curd.

Notes

  • to prepare flaky lachha paratha use maida instead of wheat flour.
  • apply semi-solid ghee on the paratha.
  • use dry fenugreek leaves for paratha.
  • spread some dry flour to separate the layers from each other.
  • roll gently and slightly thick laccha paratha.
  • roast paratha on medium flame.

 

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