Methi Leaves or Fenugreek Leaves are important ingredients in Persian as well as Indian and Pakistani cooking. Fenugreek Leaves are rich, grassy and with slightly sweet aroma and bitter in taste. These leaves give incomparable flavor to Indian recipes. These leaves are used in two ways, one by using fresh leaves and other by drying the leaves, popularly known as Kasuri Methi. Today we are sharing Methi Laccha Paratha recipe made with this fresh Methi Leaves, which is the perfect recipe for lunch boxes or breakfast recipes.
Methi Laccha Paratha is a super delicious multi layered Indian flat bread made with Whole Wheat flour. This Paratha has a distinct aroma of fresh Methi Leaves. The dough is prepared by adding many freshly chopped Methi Leaves, some spices and Green Chillies as per choice. Dough of Paratha is soft and then rolled out into thin Thepla shaped and then horizontal or vertical slits are given and then again rolled with the same layers. By doing this Laccha Paratha will be layered properly and then roasted on Tawa with greasing some amount of Oil from both the sides. In this way, Laccha Paratha is prepared and served with Dahi, Pickle etc.
Cook Time: 30 mins
Servings: 12 Parathas
|Whole Wheat Flour / Atta||2 cup|
|Fenugreek Leaves / Methi||1 cup|
|Carom Seeds / Ajwain||½ tsp|
|Green Chilli Paste||1 tsp|
|Water||as required for Kneading|
|#||Cooking Methi Laccha Paratha | Step by Step|
|1||In mixing bowl, add 2 cup of Whole Wheat flour (Atta), 1 cup of roughly chopped Fenugreek Leaves (Methi), ½ tsp of Carom Seeds (Ajwain), ½ tsp of Salt and 3 tsp of Oil.|
|2||Mix it well and add Water as required to knead the soft dough.|
|3||Again, add more 1 tsp of Oil and knead the dough again for more 2 Mins.|
|4||Now take one small portion of the dough ball sized and start to roll into five to six inch round Thepla with the help of dry flour.|
|5||Grease the Thepla with 1 tsp of Oil and sprinkle some dry flour on it.|
|6||Now start giving the horizontal or vertical cut in the Thepla from one end to other as shown in video.|
|7||Start rolling the Thepla and again grease with 1 tsp of Oil and roll tightly and seal the edges as shown in the video.|
|8||Press and roll with the help of fingers to three inch round Paratha.|
|9||Now start rolling into five inch round Laccha Paratha./td>|
|10||Put the Paratha on preheated tawa and roast from both the sides for 1 Min.|
|11||Then with 1 tsp of Oil on each side roast again from both the sides on medium flame.|
|12||If required with the help of masher slightly press the Paratha and roast from both the sides.|
|13||In a similar way, make all the Methi Laccha Parathas and garnishing with Butter and serve hot with Dahi (Curd).|
As we all know, a picture is worth a thousand words. Any recipe can be easily understood even with just a single image. Along with the steps above, you can also follow the pictorial representation given below. These are the major 9 steps while cooking Methi Laccha Paratha and will help you to see whether your dish is coming as exactly or closer to the recipe given. Follow these well and enjoy your cooking. Happy Cooking!
Apart from this, we would request to check out our YouTube Channel for additional recipes. Also you can check out our other Paratha Recipes – such as Broccoli Paratha, Aloo Paratha, Onion Paratha, Carrot Paratha and Whole Wheat Plain Paratha.
– If the dough gets little sticky and rolling has a problem it is good to add some amount of dry flour to the dough to make it soft and pliable.
Adding Oil in good amount will give nice layers to Laccha Paratha.