Methi Laccha Paratha Recipe

Methi Laccha Paratha is a crispy, scrumptious multilayered whole wheat shallow fried Indian flatbread flavored with dried fenugreek leaves (kasoori methi), waiting to be devoured just with some plain yogurt and Indian pickles or dunked into any exotic Indian curry. Paired with a salad or just some onion rings with a dash of lemon juice, you have an exotic north Indian meal to savor in your own home!!

Laccha parathas are basically a Punjabi delicacy. “Laccha” is layers in Hindi and this delicious Indian flatbread is unique because of the multiple layers in the paratha due to the ghee applied. Regular paratha is rolled into pleats (like a paper fan) and made into swiss rolls. They are dusted again and rolled to a thin round disc and shallow fried with more ghee or oil to a crisp, golden brown multi-layered roundels of deliciousness!!

If you have explored Indian cuisine in depth, you would have come across two types of multi-layered parathas-laccha paratha and the south Indian version, Malabar paratha, another gem from Kerala (a state in south India). The difference is Malabar paratha is made wholly of refined all-purpose flour or maida (and sometimes egg) and laccha paratha is made either with a mix of whole wheat flour and maida or just whole wheat.

I have used only whole wheat flour ((atta, available in Indian stores which are best to make Indian flatbreads) as I try to avoid refined flour as much as possible. To up the nutrition and flavor of this north Indian wonder, aromatic dried fenugreek leaves (kasoori methi; easily available at any Indian store) have been mixed in the dough. These leaves give it a distinct heavenly aroma of fenugreek leaves in every bite!! You can choose to not add it or substitute it with finely chopped mint leaves, finely chopped or grated garlic or finely chopped coriander leaves/cilantro.

For a totally vegan option, use only oil to grease and cook the parathas. If you are looking for a low-calorie, low-fat flatbread, laccha parathas are definitely not one of them!! But do try this tasty laccha paratha from India; I am sure it will be a favorite of yours too as is mine!!

Once you follow the easy steps with photos, I am sure you will like these and make them in your home more often. Do try these and savor them with any Indian curry like aloo tikka masala, Shahi Lobia Masala, Amritari chana masala or just some Achar (Indian pickles; available at any Indian store) and plain thick yogurt!!

How to make Methi Laccha Paratha with step-by-step photos:

In a mixing bowl, add the whole wheat flour/atta, salt and hot oil.
Take kasoori methi and crush them between the palms of your hands and add to the mixture.

Gently mix with your fingers to incorporate the oil well till the flour mixture turns crumbly.

Add water a little at a time and mix the flour well, till dough comes together.
Knead the dough well for a few minutes till it is soft, smooth and pliable.

Rest the dough covered under a damp cloth for about 20 to 30 minutes.
After 30 minutes, knead the dough again a few times. Divide into 8 balls.
Dust each ball with more flour and gently roll it with a rolling pin to as thin a disc as possible. This ensures you get more pleats and hence more layers in the paratha!!

Melt ghee in a small bowl.
Apply few spoons of the melted ghee generously over the rolled dough (don't worry about the calories; go for an extra round of jogging or walk!!) and spread evenly over the disc.

Sprinkle dry flour over the ghee and spread again.

Now start making pleats of the dough (like a paper fan), making them as thin as possible, to get more pleats; more pleats, more layers/laccha in the parathas!!

Make pleats of the whole rolled dough and lightly grease the top with more ghee and dust with additional flour.

Once you have made all the pleats, start to make a pinwheel with the pleated dough.

Now roll the pleated dough tightly like a pinwheel, tucking the end into the center of the roll.

Make similar rolls of the other dough balls and keep aside, covered, till you start frying the parathas.

Another method to make these flaky laccha parathas:

Roll each dough ball very thin, using flour for dusting as needed.
Brush or grease with melted ghee and sprinkle flour evenly.
Using a sharp knife, cut very thin strips (leave a bit at one end of the rolled dough to avoid the cut strips from being loosened from the rolling board).
Gather the strips from one end and once you have done that, roll into a spiral dough ball.

To make the laccha paratha:

Now, heat a flat griddle/tava.
Take one swiss roll of paratha dough, flatten slightly with your hands.

Dust generously with dry flour and start rolling again to a flat disc. Roll it to about 6 to 7 inches diameter (notice the layers already??).

Place the rolled paratha onto the hot griddle. Cook till the bottom cooks a little and you see blisters on the top.
Flip the paratha and cook the other side again, drizzling some ghee or oil around the sides and top of the paratha. Keep flipping to cook both sides well and you see brown spots with layers starting to separate.

Keep flipping till cooked throughout and you see layers separating.

As you are cooking, keep pressing with a flat spatula for even cooking; doing this will ensure all the layers are cooked through well.

Remove from the hot griddle and keep aside.
Continue with the rest of the dough balls.
Serve hot methi flavored multi-layered laccha parathas with fresh butter or ghee, plain yogurt, any Indian curry or just with some Indian pickles.

Yum

Methi Laccha Paratha Recipe/Multi-layered Indian Flatbread with Dried Fenugreek Leaves

Prep Time: 30 minutes

Cook Time: 30 minutes

Serving Size: 6

Methi Laccha Paratha is a crispy, scrumptious multilayered whole wheat shallow fried Indian flatbread flavored with dried fenugreek leaves (kasoori methi), waiting to be devoured just with some plain yogurt and Indian pickles or dunked into any exotic Indian curry.

Ingredients

2 cups whole wheat flour plus more for dusting
2 tablespoons hot vegetable oil
1 tablespoon kasoori methi/dried fenugreek leaves, crushed
Salt to taste
Ghee/clarified butter for applying over the parathas
Oil for cooking
Serve with:
Butter
Plain yogurt
Sliced red onions or Laccha pyaz
Any curry or Indian pickle

Instructions

In a mixing bowl, add the whole wheat flour, salt and hot oil.
Take kasoori methi and crush them between the palms of your hands and add to the mixture.
Gently mix with your fingers to incorporate the oil well till the flour mixture turns crumbly.
Add water a little at a time and mix the flour well, till dough comes together.
Knead the dough well for a few minutes till it is soft, smooth and pliable.
Rest the dough covered under a damp cloth for about 20 to 30 minutes.
After 30 minutes, knead the dough again a few times. Divide into 8 balls.
Dust each ball with more flour and gently roll it with a rolling pin to as thin a disc as possible. This ensures you get more pleats and hence more layers in the paratha!!
Melt ghee in a small bowl.
Apply few spoons of the melted ghee generously over the rolled dough and spread evenly over the disc.
Sprinkle dry flour over the ghee and spread again.
Now start making pleats of the dough (like a paper fan), making them as thin as possible, to get more pleats; more pleats, more layers/laccha in the parathas!!
Make pleats of the whole rolled dough and lightly grease the top with more ghee and dust with additional flour.
Once you have made all the pleats, start to make a pinwheel with the pleated dough.
Now roll the pleated dough tightly like a pinwheel, tucking the end into the center of the roll.
Make similar rolls of the other dough balls and keep aside, covered till you start frying the parathas.
Now, heat a flat griddle/tava.
Take one swiss roll of paratha dough, flatten slightly with your hands.
Dust generously with dry flour and start rolling again to a flat disc. Roll it to about 6 to 7 inches diameter.
Place the rolled paratha onto the hot griddle. Cook till the bottom cooks a little and you see blisters on the top.
Flip the paratha and cook the other side again, drizzling some ghee or oil around the sides and top of the paratha. Keep flipping to cook both sides well and you see brown spots with layer starting to separate.
As you are cooking, keep pressing with a flat spatula for even cooking; doing this will ensure all the layers are cooked through well.
Keep flipping till cooked throughout and you see layers separating.
Remove from the hot griddle and keep aside.
Continue with the rest of the dough balls.
Serve hot methi flavored multi-layered parathas with fresh butter or ghee, plain yogurt, any Indian curry or just with some Indian pickles.