Are you someone who simply cannot start their day without paratha? This Indian leavened flatbread is quite popular in North India and is a go-to option for breakfast. From the quintessential aloo paratha to paneer paratha, gobhi paratha, and more, we’re literally spoiled for choice. And it’s not just these; there’s also another exciting version of paratha that is enjoyed by many. We’re talking about the ever-so-famous lachha paratha. Its crispy and flaky texture is simply to die for. If you too love lachha parathas, just like us, then we have an exciting version of it for you to try today. It’s called methi lachha paratha. It is super easy to make and will become your new favourite paratha to devour.
Also Read: Want To Make Perfectly Crispy Lachha Paratha At Home? Try These 5 Tips
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What Is Methi Lachha Paratha?
Lachha paratha is a popular, crispy, and flaky North Indian bread. It is typically made with a whole wheat flour (atta) dough. While it can be enjoyed as is, there are many exciting versions of it that give it an interesting kick of flavour. This methi lachha paratha is a perfect example. Made with methi (fenugreek) leaves, it helps add an interesting flavour and crispness to the paratha. You can relish this delicious dish for breakfast, lunch, or dinner, along with some curd or pickles.
How To Make Methi Lachha Paratha Crispy?
Isn’t it disappointing when your lachha paratha doesn’t turn out crispy enough? To ensure that it’s perfectly crispy, there are a number of things you should keep in mind. Always use fresh methi leaves, as dried leaves or kasuri methi won’t give you that texture. Also, make sure to add a generous amount of ghee to the dough while you knead it, as this helps achieve the flakiness that you desire. It’s also important to be mindful of the flame you cook the paratha on, as undercooking or overcooking won’t give you the best results. Methi laccha paratha should be cooked on a medium flame.
Methi Lachha Paratha Recipe: How To Make Methi Lachha Paratha
First, we need to wash the methi leaves nicely and then chop them. Keep aside. In a bowl, add atta, ghee, chopped green chillies, ginger, salt, and the methi leaves. Mix well. Now, gradually add water to combine everything together and form a smooth dough. Cover it with a wet cloth and let it rest for around 20 to 30 minutes. Once done, divide the dough into equal portions. Roll out the dough evenly and spread a generous amount of ghee on it. Sprinkle some atta over it. Cut the paratha into small strips, twist, and roll them together to form a peda. Roll it out again, ensuring that the twisted layers don’t get submerged. Repeat this process with the remaining dough. Heat a tawa set on a low-medium flame and place the paratha on it. Allow it to cook until it turns golden brown, then flip and cook the other side. Apply some ghee and press it down gently to get those crispy layers. Serve hot and enjoy!
Also Read: Indian Breakfast Recipe: This Aloo Pyaaz Lachha Paratha Is Layered With All Things Indulgent
For the complete recipe for methi lachha paratha, click here.
Make this delicious paratha at home and let us know how you liked its taste in the comments below. If you’re interested in trying more such paratha recipes, click here for an array of options.
