Methi Laccha Paratha | How to make Methi Laccha Paratha

By Vanitha Bhat  |  9th Feb 2017  |  
5 from 1 review Rate It!
  • Methi Laccha Paratha, How to make Methi Laccha Paratha
Methi Laccha Parathaby Vanitha Bhat
  • Prep Time

    45

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

32

1

About Methi Laccha Paratha Recipe

Multi-layered north Indian whole wheat flatbread with flavors of aromatic dried fenugreek leaves/kasoori methi in every bite!!!

Methi Laccha Paratha is delicious and authentic dish. Methi Laccha Paratha by Vanitha Bhat is a great option when you want something interesting to eat at home. Restaurant style Methi Laccha Paratha is liked by most people . The preparation time of this recipe is 45 minutes and it takes 15 minutes to cook it properly. Methi Laccha Paratha is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Methi Laccha Paratha. Methi Laccha Paratha is an amazing dish which is perfectly appropriate for any occasion. Methi Laccha Paratha is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Methi Laccha Paratha at your home.

Methi Laccha Paratha

Ingredients to make Methi Laccha Paratha

  • 2 cups whole wheat flour plus more for dusting
  • 2 tablespoons hot vegetable oil
  • 1 tablespoon kasoori methi/dried fenugreek leaves, crushed
  • salt to taste
  • Ghee/clarified butter for applying over the parathas
  • oil for cooking
  • Serve with:
  • butter
  • Plain yogurt
  • Any curry or Indian pickle

How to make Methi Laccha Paratha

  1. In a mixing bowl, add the whole wheat flour, salt and hot oil. Take kasoori methi and crush them between the palms of your hands and add to the mixture.
  2. Gently mix with your fingers to incorporate the oil well till the flour mixture turns crumbly. Add water a little at a time and mix the flour well, till dough comes together.
  3. Knead the dough well for a few minutes till it is soft, smooth and pliable. Rest the dough covered under a damp cloth for about 20 to 30 minutes.
  4. After 30 minutes, knead the dough again and divide into 8 balls. Dust each ball with more flour and gently roll it with a rolling pin to as thin a disc as possible; this ensures you get more pleats and hence more layers in the parathas!
  5. Melt ghee in a small bowl. Apply few spoons of the melted ghee generously over the rolled dough and spread evenly over the disc. Sprinkle dry flour over the ghee and spread again.
  6. Now start making pleats of the dough (like a paper fan), making them as thin as possible, to get more pleats; more pleats, more layers/lacchas in the parathas!!
  7. Make pleats of the whole rolled dough and lightly grease the top with more ghee and dust with additional flour. Once you have made all the pleats, start to make a pinwheel with the pleated dough.
  8. Roll the pleated dough tightly, tucking the end into the center of the roll. Make similar rolls of the other dough balls and keep aside, covered till you start frying the parathas.
  9. Now, heat a flat griddle/tava. Take one swiss roll of paratha dough, flatten slightly with your hands.
  10. Dust generously with dry flour and start rolling again to a flat disc. Roll it to about 6 to 7 inches diameter. Place the rolled paratha onto the hot griddle. Cook till the bottom cooks a little and you see blisters on the top.
  11. Flip the paratha and cook the other side again, drizzling some ghee or oil around the sides and top of the paratha. Keep flipping to cook both sides well and you see brown spots with layer starting to separate.
  12. As you are cooking, keep pressing with a flat spatula for even cooking; doing this will ensure all the layers are cooked through well.
  13. Keep flipping till cooked throughout and you see layers separating. Remove from the hot griddle and keep aside.
  14. Continue with the rest of the dough balls. Serve hot methi flavored multi-layered parathas with fresh butter or ghee, plain yogurt, any Indian curry or just with some Indian pickles.

Reviews for Methi Laccha Paratha (1)

Preeti Gurung2 years ago

Wow what a paratha!
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