WebDust the kitchen counter with flour. Place one ball of dough. Roll it out into a 100 mm. (4") diameter circle using a rolling pin. Place the paratha on the hot griddle, …
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WebAdd 1 teaspoon oil or ghee and salt to it. 2. Mix well until the oil coats all the flour. 3. Add 3/4 to 1 cup water and knead to a smooth pliable soft dough. The dough should be supple and soft. …
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To begin making the Methi Lachha Paratha wash the methi leaves thoroughly and chop them finely. 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. Rest it for 10 minutes.
“Methi” is a Hindi word for “fenugreek and “Paratha” is a word for “flatbreads”. So methi paratha are simply flatbreads with fenugreek leaves in them. While methi mean both fenugreek leaves and seeds, here in this recipe it is the leaves. They are eaten with a chutney, pickle or curd for breakfast or a meal.
To make lachha paratha, we use a mixture of all-purpose flour and whole wheat flour while Kerala Paratha (Malabar parotta) and Bun Parotta are made using only all-purpose flour. They also use much more oil than laccha paratha.
Laccha Paratha is a popular North Indian flatbread with many flaky and crispy layers. Also known as lachedar paratha or paratwala paratha, this multi-layered flatbread is very easy to make at home from scratch and tastes just like the one you get in restaurants.