Methi Lachha Paratha is a deliciously spiced multi-layered flatbread with a distinct aroma of fenugreek and freshly pan-roasted whole wheat flour. It is spiced enough to pair with just some yoghurt but can be paired with any curry or dal of your choice.
8th March 2020: Recent images made in my Abu Dhabi kitchen. Served with my first attempt of Dal Makhni, some raw carrots and yoghurt.
Strip all the spices and leaves from the recipe, you still have a plain Lachha paratha. If you don't mind using maida, then you get even better layers than with whole wheat flour. So on some occasions, I do make lachha paratha with some added plain flour.
Ingredients of methi lachha paratha
- Fenugreek leaves: Fresh methi leaves are used for their nutritious value. You may replace it with any other greens like coriander, mint or parsley or even baby spinach!
- Whole wheat flour: Authentic lachha paratha will call for plain (maida) flour but I have used only atta. You may use all plain or half plain and half atta which has higher chances of layers retained and distinguished.
- Garlic: for flavour and digestion (optional but recommended) you may add some ajwain instead.
- Ghee or butter: Preferably in the melted form so you can control the portion
- Salt to taste: indispensable!
- Water: just enough to make a pliable dough
- Kasoori methi (dried fenugreek leaves): To enhance the "methi" flavour of methi lachha paratha. Better to use it but you may skip it if you don't have it.
- 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: you may use chaat masala or both! no harm!
How to make methi lachha paratha?
- Prepare the fresh leaves: Wash and drain the leaves. I have explained how to wash methi leaves in the methi paratha recipe post.
- Make the dough by mixing all the dough ingredients with water to a smooth slightly sticky dough
- Mix all the spice powders listed and keep aside
- Prepare the dough balls: What makes this different from the usual Paratha is the folding technique which makes this a Lachha paratha.. meaning layered.
- Pan roast the rolled-out lachha paratha with ghee on both sides until cooked and crispy
Though I have listed 5 steps above, only two of them are an actualeffortst. Making the dough and folding and prepping the dough balls. Roasting them will happen as and when you roll a dough. The folding technique for this Paratha is like that of making pleats of a paper fan. If you are new to this technique, do not get intimidated, it is fairly easy to make them and I am sure you will find your easy way once you start trying. I also have made a video where I show this folding method.
Methi Lachha Paratha | Fenugreek Spiced Layered Flat-bread
INGREDIENTS
For the dough:
½ cup tightly packed fresh fenugreek leaves (or use mint or coriander)
2 cups whole wheat flour
2 garlic clove grated
2 teaspoon melted ghee or butter
Salt to taste
Water as required (I had used close to a cup)
For the spice mix:
1 tablespoon kasoori methi (dried fenugreek leaves)
1 teaspoon red chilli flakes
1 tablespoon dry mango powder or chaat masala
Enough melted ghee for spreading on the rolled dough and for roasting
METHOD
Prepare the dough: In a bowl, add whole wheat flour, methi leaves, garlic, salt and ghee. Use your hand to mix the flour while adding water little by little up to a cup (you may not require all of the water) and knead it well to form a smooth dough. Divide the dough into 8 equal balls and cover it with a cloth or lid. Let it rest for about 25 minutes
Prepare the spice mix: Crush the kasoori methi between hands and add to a small bowl. Stir in the rest of the spice mix ingredients and keep aside.
Prepare the dough balls:
Take one dough ball, knead it with your fingers and make it a smooth ball. Dust the work area and roll it as thin as you can. Then spread some melted ghee, sprinkle some flour and sprinkle some spice mixture so that it covers the entire area of the spread. Start folding from the one edge like a fan with a pleat until you reach the other end. Stretch the dough carefully to lengthen. Then roll it into a circle and finish off by tucking the end underneath. Prepare the same for the rest of the dough balls and let them rest for 10 minutes covered. Watch Video.
Prepare the lachha paratha:
Next, take one ball, dust some flour and roll it out, this time you won't make it super thin. You will maintain a little thickness to retain the layers that you will start seeing once it gets roasted. Place the rolled dough on the hot Tawa and flip it when you see some puffing. Spread some melted ghee and roast both sides until cooked. Ensure to press the edges of the paratha to the centre of the Tawa to cook evenly. Roast for a longer time if you want crispy layers. Remove from tawa and place it on the work area and crush it between your palms. This is to separate the layers. Repeat for all the remaining dough balls and serve hot with any raita or pickle. If you have leftover the spice mixture, sprinkle it on each paratha while still hot before you serve. Serve with any dals, curries, yoghurt or pickle!
If you are time-crunched, you can opt to fold it differently like I had shared in Louki Dill leaves Paratha or any other way you are familiar with. The taste will not be compromised, the folding is just to give the layered look!
Did you make this recipe? Let me know!