Methi Lachha Paratha Recipe/ Multi Layered Methi ki Roti
A multi-layered Indian flat bread also known as Methi ki Roti from the Northern India. In Gujarat, it is known as Methi Thepla. The fresh aroma of Methi (fenugreek) leaves give it a distinct taste and flavour. This delicious and healthy recipe is a very good option for kid’s lunch box. Beside its taste, it has lot of health benefits and is a good source of calcium and iron. You can serve this paratha with any chutney/pickle or curd for breakfast or even for dinner with Kadai Paneer or any veg curry dish. For other methi recipes, do check Aloo Methi Gajar ki Sabzi and Stuffed Methi Paratha.
Prep Time- 15 minutes
Cook Time- 20 minutes
- Wheat Flour- 3 cups
- Methi/Fenugreek leaves, finely chopped
- 2 Green chilies, finely chopped
- Ajwain (carom) seeds- 1 teaspoon
- Cumin powder-1 teaspoon
- Salt to taste
Method to make Methi Lachha Paratha Recipe
Step 1: Wash the methi leaves thoroughly in water and finely chop them.
Step 2: Take a bowl, add wheat flour, chopped methi leaves, ajwain, green chilies, cumin powder, salt and 2 teaspoon oil. Add required water and knead the dough just like chapati dough. Rest it for 10 minutes.
Step 3: Take a small portion of dough and shape it into round ball. Dust it with dry wheat flour and fatten it to make chapati.
Step 4: Apply some oil or ghee over the chapati on one side and sprinkle the wheat flour over it.
Step 5: Now, fold the methi paratha into thin layers just like saree pleat. Roll the pleated dough in a circle and join the edges.
Step 6: Dust little flour over it and roll it again.
Step 7: Heat the tava, place the paratha. Flip it and apply oil or ghee. Flip again and apply oil on other side as well.
Step 8: Press the edges with spatula till the parathas become golden brown and crispy. Similarly, make the remaining dough.
Step 9: Serve it hot with chutney, pickle, raita or plain curd and a hot cup of ginger tea.