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Methi Lachha Paratha | Methi Lachedar Paratha | Fenugreek Lachha Paratha

Sasmita Sahoo Samanta
40 minutes
Prep Time
20 minutes
Cook Time
3 People
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ABOUT Methi Lachha Paratha | Methi Lachedar Paratha | Fenugreek Lachha Paratha RECIPE

Lachha paratha is quite different from other plain or stuffed paratha both in taste and the way of making. Literally the word 'lachha' means layers in hindi and hence the 'lachha paratha' is layered paratha. This type of paratha is basically made by pleating a disc, rolling the pleated disc like swiss roll into a flat ball and finally rolling into a circle. So in this way, many layers are formed. These parathas are quite crispy as well as delicious. Here in this recipe post, I'll share two types of preparation method of this Indian multi layered flat bread. Whole wheat flour is used here. Instead of wheat flour, all purpose flour (maida) also be used or you can use both of the flour in 1:1 proportion.

Recipe Tags

  • Veg
  • Easy

Ingredients Serving: 3

  1. Whole wheat flour 2 cup
  2. Methi / fenugreek leave 1 cup
  3. Ginger 1 inch
  4. Green chili 2 number
  5. Water As needed
  6. Salt As needed
  7. Ghee As needed


  1. First rinse the methi leaves with enough water and then drain water completely.
  2. Finely chop all the methi leaves and keep aside.
  3. In a mixing bowl take wheat flour, 1 to 2 tablespoon ghee, chopped green chilies, grated ginger, chopped methi leaves and salt and then mix everything well.
  4. Now add water and knead to a smooth dough.
  5. Cover by a moist cloth and keep aside for 30 minutes.
  6. Then divide the whole dough into 6 no. of equal balls.
  7. On a dusted rolling board, roll one dough ball into as thin as possible (approximately 7 to 8 inches diameter disc).
  8. Apply some ghee and spread evenly over the entire surface using brush or by hand and then sprinkle some wheat flour over it evenly.
  9. From one edge of the rolled dough, start making pleats (1/2 inch width) till opposite edge reaches.
  10. Stretch the pleated dough gently and then twist the whole pleated dough a bit.
  11. Roll the twisted dough like a swiss roll and secure the end and the result is a spiral flat ball.
  12. Repeat for rest of the dough and again cover all flat balls by a moist cloth and keep aside for 5 minutes.
  13. Now take one spiral flat ball on the dusted rolling board and roll carefully into a circle (5 to 6 inches diameter approximately) without applying too much pressure.
  14. Heat a tawa on medium heat, put the rolled circle on hot tawa and cook from both sides.
  15. When the golden brown spots start appearing, then apply some ghee on both side.
  16. Use a spatula and gently press all over while cooking to ensure even cooking.
  17. Transfer to a plate.
  18. Repeat for rest of the flat sprial balls.
  19. Serve these methi lachha paratha or methi lachedar paratha hot with any preferred side dish.

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