Methi Lachha Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, methi leaves (fenugreek leaves), green chillies - finely chopped. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
23 steps- 1
To begin making the Methi Lachha Paratha wash the methi leaves thoroughly and chop them finely
methi leaves (fenugreek leaves)(1 cup)green chillies - finely chopped(2)cloves garlic - finely chopped(2) - 2
In a mixing bowl, add the all the ingredients like the chopped methi leaves, whole wheat flour, green chillies, garlic, salt and knead it into a soft dough
whole wheat flour(2 cups)methi leaves (fenugreek leaves)(1 cup)green chillies - finely chopped(2)cloves garlic - finely chopped(2)salt - to taste - 3
Rest it for 10 minutes
- 4
After 10 minutes, knead for a minute again until the paratha dough is soft and pliable
- 5
Divide the dough into 10 equal portions
- 6
Preheat a skillet over medium heat
- 7
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat
- 8
Keep some flour aside for dusting while rolling the dough
whole wheat flour(2 cups) - 9
Shape each dough portion into a round ball, press it between the palm of your hands
- 10
Dust the dough with flour and roll it into a 6-inch diameter circle
whole wheat flour(2 cups) - 11
Smear some ghee or oil on this rolled out the dough
- 12
Dust some flour over the ghee
whole wheat flour(2 cups) - 13
This flour and ghee will help the Methi lachha paratha split itself into layers
whole wheat flour(2 cups)methi leaves (fenugreek leaves)(1 cup) - 14
Begin folding the Methi lachha paratha dough like an accordion, similar to a saree pleat
methi leaves (fenugreek leaves)(1 cup) - 15
Start from one end of the dough and reach the end
- 16
The dough is essentially made into a pleat
- 17
Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll
- 18
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5-inch diameter circle
whole wheat flour(2 cups) - 19
You will be able to see the layers very clearly
- 20
Place the rolled layered Methi Lachha Paratha on the preheated skillet
methi leaves (fenugreek leaves)(1 cup) - 21
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely
- 22
Proceed the same way with the remaining portions of the paratha dough
- 23
Serve the Methi Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney
methi leaves (fenugreek leaves)(1 cup)
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Methi Lachha Paratha Recipe
A vegetarian Indian recipe with whole wheat flour, methi leaves (fenugreek leaves), green chillies - finely chopped. Ready in 25 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
23 steps- 1
To begin making the Methi Lachha Paratha wash the methi leaves thoroughly and chop them finely
methi leaves (fenugreek leaves)(1 cup)green chillies - finely chopped(2)cloves garlic - finely chopped(2) - 2
In a mixing bowl, add the all the ingredients like the chopped methi leaves, whole wheat flour, green chillies, garlic, salt and knead it into a soft dough
whole wheat flour(2 cups)methi leaves (fenugreek leaves)(1 cup)green chillies - finely chopped(2)cloves garlic - finely chopped(2)salt - to taste - 3
Rest it for 10 minutes
- 4
After 10 minutes, knead for a minute again until the paratha dough is soft and pliable
- 5
Divide the dough into 10 equal portions
- 6
Preheat a skillet over medium heat
- 7
If you are using a cast iron skillet, then grease the skillet well and allow it to preheat
- 8
Keep some flour aside for dusting while rolling the dough
whole wheat flour(2 cups) - 9
Shape each dough portion into a round ball, press it between the palm of your hands
- 10
Dust the dough with flour and roll it into a 6-inch diameter circle
whole wheat flour(2 cups) - 11
Smear some ghee or oil on this rolled out the dough
- 12
Dust some flour over the ghee
whole wheat flour(2 cups) - 13
This flour and ghee will help the Methi lachha paratha split itself into layers
whole wheat flour(2 cups)methi leaves (fenugreek leaves)(1 cup) - 14
Begin folding the Methi lachha paratha dough like an accordion, similar to a saree pleat
methi leaves (fenugreek leaves)(1 cup) - 15
Start from one end of the dough and reach the end
- 16
The dough is essentially made into a pleat
- 17
Once you have stacked up all the pleats one over the other, roll the dough into a swiss roll
- 18
Flatten the pleated swiss roll between the palm of your hands, dust in flour and roll into a 4 to 5-inch diameter circle
whole wheat flour(2 cups) - 19
You will be able to see the layers very clearly
- 20
Place the rolled layered Methi Lachha Paratha on the preheated skillet
methi leaves (fenugreek leaves)(1 cup) - 21
Cook on medium heat on both sides for a few seconds, then smear ghee and cook until golden brown and cooked through completely
- 22
Proceed the same way with the remaining portions of the paratha dough
- 23
Serve the Methi Lachha Paratha along with Mango Achar, Paneer Butter Masala or your favorite Vegetarian Gravy for a weeknight dinner or even for breakfast along with a chutney
methi leaves (fenugreek leaves)(1 cup)
Rate this recipe
