Excuse me everyone, but today, I am getting a bit nostalgic. Recently, I visited my mom’s place in Jhansi and even met my friends from the Dental Science days. While I am literally cherishing the memories I made with them, I am also getting reminded of the Methi Laccha Paratha that we relished at a Dhaba during our trip back home. Laccha Paratha is basically a Punjabi delicacy which is made in a form of layered flatbread. Lacche in the word Laccha Paratha means strands or layers in the paratha which are entwined in a circular pattern, as a result, when we roll the Laccha Paratha, it tends to develop multifarious layers which in turn open up to be crisp and satiating. I have already prepared Laccha Paratha for like zillion times for dinner or lunch. When it comes to its variations, I have also prepared Pudina Laccha Paratha in the past but today out of sheer nostalgia, I am all set to prepare Methi Laccha Paratha. Methi Laccha Paratha is a super delicious, flavoured, multi-layered flat bread which has a distinct aroma of fenugreek and freshly baked whole wheat flour. It can be paired up with any curry or dal of your choice and I bet, it would always taste unbelievably tasty.
Plus, I love the fact that fenugreek grants a subtle dash of pleasantness and flavour to Methi Laccha Paratha which completely elevates it and makes it an extraordinary flatbread to gorge on!
Before you start drooling, here’s an interesting recipe of Methi Laccha Paratha, do note it down and start rolling it up soon!
Methi Laccha Paratha
Methi Laccha Paratha
- All purpose flour - 2 and ½ cup and more for dusting
- Whole wheat flour - 1 cup
- Methi - 1 cup ( Finely chopped )
- Sugar - 1 tbsp
- Salt - 1 tsp
- Vegetable oil - 2 tbsp
- Ghee for applying in the layers and frying the paratha
- Mix all purpose flour, whole wheat flour, methi, sugar, salt and oil in a bowl.
- Make a medium soft dough using water.
- Knead the dough for 5-6 minutes until it becomes soft and smooth.
- Cover and keep the dough for 20 minutes.
- Knead again for 3-4 minutes.
- Divide the dough into 8-10 pieces.
- Make small balls from each piece
- Dust the dough and roll it as thin as possible.
- Don’t worry about tearing it while rolling.
- Apply ghee generously over the rolled dough.
- Sprinkle little dry flour on top.
- Fold the rolled dough like we roll a fan or like a pleat.
- Make a pinwheel with the pleated dough.
- Dust and roll the paratha to make a 7-8 inch disc.
- Heat a griddle.
- Keep the paratha on the hot griddle.
- Cook till brown spots appear.
- Turn the paratha on the other side.
- Apply ghee on both the sides and cook till brown spots darken.
- Apply little pressure while cooking using back of a ladle.
- Remove the paratha from the griddle.
- Press from both the sides to open the layers
- Serve hot with any curry based dish.