Flaky Methi Lachha Paratha Recipe with Garlic and Green Chilies

Methi Lachha Paratha Recipe: A Flaky, Aromatic Indian Delight

Methi Lachha Paratha is a traditional Indian flatbread made from whole wheat flour and enriched with the goodness of fresh fenugreek leaves (methi). Known for its unique layered texture, this paratha is a perfect accompaniment to various curries, gravies, or even enjoyed on its own with a dollop of ghee. The paratha has a delightful blend of flavors, with the bitterness of methi leaves balancing the mild heat from green chilies and the aromatic hint of garlic. This recipe not only captures the essence of Indian cuisine but also offers a fun and interactive cooking experience as you form pleated layers that make this paratha truly special.

Ingredients

Nutritional Information (Approximate per serving)

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 4

Cuisine: Indian

Course: Side Dish

Diet: Vegetarian

Instructions

1. Prepare the Methi Leaves:

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   • Begin by washing the methi leaves thoroughly to remove any dirt or impurities. Once cleaned, finely chop the leaves and set them aside.

2. Make the Dough:

   • In a large mixing bowl, combine the whole wheat flour, chopped methi leaves, green chilies, and garlic. Add salt to taste.
   • Gradually add water (a little at a time) and knead the mixture into a soft dough. The dough should be smooth and pliable.
   • Cover the dough with a damp cloth and let it rest for about 10 minutes. This resting period allows the gluten to develop, making the parathas softer.

3. Knead Again:

   • After the dough has rested, knead it again for about a minute to ensure it’s soft and smooth. Divide the dough into 10 equal portions.

4. Roll the Parathas:

   • Preheat a skillet or tawa over medium heat. If using a cast-iron skillet, grease it well before heating.
   • Take each dough portion and roll it into a ball. Flatten it gently between your palms and dust it lightly with some whole wheat flour.
   • Roll out each portion into a 6-inch diameter circle using a rolling pin. It should be thin but not too fragile.

5. Layering Process:

   • Spread a small amount of ghee or oil over the surface of the rolled dough.
   • Sprinkle some flour over the ghee. This flour and ghee combination will help in creating the signature layers of Methi Lachha Paratha.
   • Start folding the dough like an accordion or pleating it as you would fold a saree. Begin from one end and continue folding all the way to the other side, creating layers.
   • Once you’ve made the pleats, roll them up into a tight swiss roll.

6. Final Rolling and Cooking:

   • Gently flatten the rolled-up dough between your palms and dust it with flour once more. Roll it out into a 4 to 5-inch diameter circle. The layers should be visibly clear.
   • Place the rolled-out paratha onto the preheated skillet. Cook on medium heat for a few seconds on each side until lightly browned.
   • Smear a little ghee or oil on both sides and continue cooking until golden brown and crisp. Make sure to cook the paratha thoroughly, flipping it once to ensure even cooking.

7. Serve:

   • Repeat the same process for the remaining dough portions. Serve the Methi Lachha Paratha hot and crispy with your favorite accompaniment, such as Mango Achar (mango pickle), Paneer Butter Masala, or any other vegetarian gravy of your choice. It also pairs beautifully with a fresh chutney for breakfast or a light lunch.

Tips for the Perfect Methi Lachha Paratha:

• If you prefer a softer paratha, use a little more ghee or oil during the rolling and cooking process.
• For added flavor, you can include a pinch of carom seeds (ajwain) or cumin seeds while kneading the dough.
• The key to flaky layers lies in the accordion folding technique. Be gentle while rolling and folding the dough to avoid flattening the layers.
• You can make the dough ahead of time and refrigerate it for a few hours, but make sure to bring it to room temperature before rolling it out.

Why You’ll Love This Recipe:

Methi Lachha Paratha is not just a side dish; it’s a celebration of flavors and textures. The bitterness of fenugreek leaves, combined with the softness of the whole wheat dough and the crispy layers, offers a delightful contrast. Whether you serve it as part of a hearty meal or enjoy it with a cup of yogurt, this paratha adds a delicious touch to any table.

For those who love experimenting with flavors and textures, Methi Lachha Paratha is an essential recipe that never disappoints. So, roll up your sleeves, get your hands dirty, and enjoy the process of making these mouthwatering parathas!