Enjoy the deliciously spiced Methi Lachha Paratha, a multi-layered flaky Indian flatbread with the distinctive flavor and aroma of Kasuri Methi. The magic spice mixture adds a kick to your taste buds, making it perfectly spiced to pair with just some yogurt.
You all know we love fresh methi (fenugreek leaves) here but for this recipe the dried version works best! Yes, use that jar of Kasuri methi to add robust flavour to this classic lachha paratha! Don't skip my spice mixture, that is the hero! Strip all the spices from the recipe, you still have a good old plain Lachha paratha.
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📋Why you'll love this recipe?
- The Methi lachha paratha recipe is incredibly versatile and pairs well with a variety of accompaniments like yogurt, pickles, dal or curry, making it a great addition to any meal.
- Bring out the leftover curries from the fridge and serve with freshly handmade lachha paratha!
- Whether you're serving it for breakfast, lunch, or dinner, this paratha recipe with my spice mixture is sure to impress your family and friends.
🥘Ingredient Notes
To make Methi Lachha Paratha, you'll need:
- Whole wheat flour: You may replace half of portion with all-purpose flour which has higher chances of layers retained and distinguished. But if you follow my recipe you can achive it with whole wheat flour too.
- Garlic: For flavour and digestion (optional but recommended) you may add some carom seed (ajwain) instead.
- Ghee: Preferably in the melted form so you can control the portion.
- Kasuri methi (dried fenugreek leaves): This is used in the spice mixture. When in season, I like to sneak in some chopped fresh methi leaves into the dough.
- Red chilli flakes: You may replace them with red chilli powder. I used the flakes to avoid too much colour on the bread.
- Dry mango powder and Chaat Masala: You may use one of it or both!
See recipe card for quantities.
🔪How make lachha paratha?
For detailed recipe please check the recipe card below.
- Prepare the dough: You can use your favourite chapati dough too. My dough recipe is garlic-infused—fancy, right?
- Prepare the kasuri methi spice mixture: This is the star of the recipe!
- Shape the lachha dough balls
- Roll and cook lachha paratha: Don't dial back on the ghee!
🔪Creating the Lachha Layers
How to achieve the signature flaky layers in your lachha paratha?
- Roll each ball into the thinnest disc possible, then apply a layer of ghee or oil.
- Sprinkle some flour and the prepared spice mixture all over the disc. Fold the disc into pleats, then coil the pleated dough into a wheel and keep it covered.
- Repeat this process with the remaining dough balls. This layering technique ensures that your lachha paratha will be both flaky and tender, giving it that perfect texture with every bite. But you have two for steps to get there!
- Once all the dough balls are prepared, take the first ball and roll it out again to a thickness of ⅛ to ¼ inch.
- Cook them on very hot tawa flipping a few times while spreading ghee on the sides and over the paratha.
- Remove the paratha from the pan and place it on the board. Immediately, use both your hands to crush it between your palms and watch the paratha open up to separate the layers. There, your flaky, crispy, soft inside, delicous methi lachha paratha!
I have an old video of Lachha paratha folding method that will help you. If you're short on time, you can fold the paratha differently, as I demonstrated in the Louki Paratha or any method you're familiar with. The taste remains delicious—the folding just creates the layered appearance!
💡Top tip
To achieve perfectly flaky layers using wheat flour (atta) dough, apply a generous amount of ghee or oil and sprinkle flour while creating the layers. This helps in achieving the desired flakiness.
❄️Storage
Store leftover lachha parathas in an airtight container in the refrigerator. To reheat, place them on a hot tawa and flip until warmed through. Using microwave may not retain the crispy texture but you can warm it for 15 seconds.
☝️Frequently Asked Questions
Yes, you can prepare the dough ahead of time and refrigerate it for up to 24 hours. You can shape the dough balls and refrigerate them a day ahead. Cooked parathas can also be stored in an airtight container and reheated as needed.
Absolutely. Simply replace ghee with plant-based oils to make a vegan version of Methi Lachha Paratha.
Yes, you can freeze the parathas. Cook them lightly, let them cool, and stack them with parchment paper in between. Place them in a ziplock bag and freeze. Reheat on a griddle without thawing.
Methi lachha paratha pairs well with yogurt, pickles, raita, or any curry of your choice. It can also be enjoyed with a dollop of butter or ghee for extra flavour. In these images, you are seeing yoghurt and dal makhani.
🍲Related Recipes to Try
Looking for other recipes using whole wheat flour? Try these:
🥗Pairing
These are my favorite dishes to serve with Methi Lachha Paratha:
📖 Recipe Card
Methi Lachha Paratha
Ingredients
For the dough:
- 2 cups whole wheat flour
- 2 garlic cloves, grated
- 1 teaspoon ghee
- salt to taste
- water as required, (I had used close to a cup)
For the spice mix:
- 1 tablespoon kasuri methi, (dried fenugreek leaves)
- 1 teaspoon chilli flakes
- 1 tablespoon dry mango powder
- ½ teaspoon chaat masala
Others
- melted ghee, for assembling and cooking
- flour, for rolling and assembling
Instructions
Prepare the dough
- In a bowl, add whole wheat flour, fresh methi leaves (if using), grated garlic, salt and ghee. Use your hand to mix the flour, add enough water and bring the dough together.2 cups whole wheat flour2 garlic cloves1 teaspoon gheesalt to tastewater as required
- Knead lightly to form a smooth dough. Divide the dough into 6 to 8 equal balls, smoothen them (like dinner rolls) and keep them covered. Let it rest for about 20 minutes.
Prepare the spice mixture
- Crush the kasuri methi between hands and add to a small bowl. Stir in the rest of the spice mix ingredients and keep aside.1 tablespoon kasuri methi1 teaspoon chilli flakes1 tablespoon dry mango powder½ teaspoon chaat masala
Shape the dough balls
- To shape lachha paratha, dust the work area with flour and roll a dough ball into a very thin disc.flour
- Spread melted ghee evenly over the surface, then sprinkle with flour and the spice mixture to cover the entire disc.melted ghee
- Starting from one edge, fold the dough into pleats like a fan until you reach the other side.
- Gently stretch the pleated dough to lengthen it, then coil it into a wheel, tucking the end underneath. Repeat with the remaining dough balls and let them rest, covered, for 10 minutes.
Prepare the lachha paratha:
- Heat a heavy-bottomed flat pan or tawa on medium-high heat. Take a shaped dough ball, dust it with flour, and roll it out, keeping it slightly thick to retain the layers.
- Place the rolled dough on the hot tawa and flip it when you see some puffing. Spread melted ghee and roast both sides until fully cooked, pressing the edges to ensure even cooking. For crispier layers, roast a bit longer.
- Remove from the tawa, place it on the work area, and crush it between your palms to separate the layers. Repeat with the remaining dough balls.
Serve:
- Serve hot with any raita or pickle, dal or curry. If you have leftover of spice mixture, sprinkle it on each paratha while still hot before you serve.
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