Hey everyone, it is John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, methi laccha paratha. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Methi Laccha Paratha is one of the most favored of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Methi Laccha Paratha is something which I have loved my whole life. They’re fine and they look wonderful.
Lachha paratha is an easy paratha to make. If you make them more thick then more layers will be. Methi paratha - learn how to make methi paratha with step by step photos.
To get started with this recipe, we have to prepare a few components. You can cook methi laccha paratha using 8 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Methi Laccha Paratha:
- Prepare 2 cups whole wheat flour( Little more for dusting)
- Make ready To taste Salt
- Make ready 3 cups fresh methi eaves (Cleaned and chopped)
- Get 1 tsp ajwain(crushed)
- Prepare As needed Ghee for applying over the parathas
- Make ready To Serve:
- Make ready As needed Plain yogurt pickle or any curry
- Prepare As needed Butter
The term "laccha/lachha" means spiral or rings in Punjabi, the atta dough is stretched, rolled in the form of rings. Methi Paratha is popular breakfast in north India during winters. Whole wheat flatbread with fresh fenugreek leaves. Methi Paratha are delicious, healthy and taste great with pickle or fresh butter!
Steps to make Methi Laccha Paratha:
- In a mixing bowl, add the whole wheat flour, salt and knead it using water little at a time
- Knead the dough well for a few minutes till it is soft, smooth and pliable. - Rest the dough covered under a samp cloth for about 20 to 30 minutes.
- After 30 minutes, knead the dough again a few times. Divide into 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 (lachcha) and hence more layers in the paratha!!
- Melt ghee in a small bowl. - Apply the melted ghee generously over the rolled dough and spread evenly over the rolled disc. - Sprinkle dry flour over the ghee and spread again.
- 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/laccha in the parathas.
- 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, make a pinwheel with the pleated dough. - Now roll the pleated dough tightly like a pinwheel, tucking the end into the center of the roll.
- Now, heat a flat tawa. Take one swiss roll of paratha dough, flatten slightly with your hands. - Dust generously with dry flour and start rolling again to a flat disc. Roll it to about 6 to 7 inches diameter or the desired size you want.
- Place the rolled paratha onto the hot tawa. Cook till the bottom cooks a little and you see blisters on the top.
- Flip the paratha and cook the other side again, drizzling some ghee around the sides and top of the paratha. Keep flipping to cook both sides well.
- Once done take it out in a plate and enjoy with pickle, curd or any curry.
Methi paratha recipe - healthy breakfast paratha recipe made with whole wheat flour, fenugreek leaves, boiled mashed potatoes and spiced with some spices. The first time I saw this recipe on. Methi parathas are a variation of the pan-fried Indian flatbread, flavored with fresh fenugreek leaves Serve Methi Parathas with chilled yogurt and a pickle of your choice. For this recipe, you will need to. Jeyashri suresh Lachha paratha, a popular layered Indian flat bread recipe, with detailed step by step pictures and video of how to make lachha paratha.
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