Tuesday, February 21, 2012

Methi(fenugreek leaves) and Garlic laccha paratha

Laccha Paratha is a one of the type of layered flat breads made with Whole wheat flour. The term "laccha" means rings in Punjabi, the dough is stretched, rolled in a way to form rings, stuffed with ghee/butter/dalda and roasted, resulting in layered paratha. Here in this recipe, i have used bunch of fresh methi(fenugreek) leaves and garlic. There is another way of making laccha paratha for that look in my spinach laccha paratha post.

Serve:6 parathas
Time: 20 minutes(including resting time)

1 Cup/bunch fresh mint(fenugreek) leaves(finely chopped)
10-12 garlic cloves(grated)
1 and 1/2 Cups Whole wheat flour
1tsp carom seeds(ajwain/owa)
milk as required
salt to taste
6tsp clarified butter/ghee


In bowl, take whole wheat flour, salt, carom seeds/owa. Knead into a silky soft dough while adding required amount of milk. Cover and keep aside for at least 15 minutes.

2.  Divide the dough into equal portions. Cover them to avoid drying. Take one dough ball and roll into roti thin as possible. Spread a little ghee and sprinkle chopped methi(fenugreek) leaves and grated garlic.

3. Fold/roll making long rope as shown in picture. Stretch it gently.

4. Start rolling from one corner to other and seal.

5.  Roll out into slightly thick parathas. Roll out on one side only, do not flip and roll out gently without affecting layers otherwise paratha will end up like roti. 

6. Heat a non stick pan, roast paratha, apply ghee on both side and cook evenly and crisp.

7.  Loosen lightly before serving to make the layers separate. Serve hot with chhunda, pickle, raita with choice of gravy curry.

1. In this way many laccha paratha can be made; stuffing like sauted tomato onion, garlic and spinach,  ricotta cheese with mint. 

2.You can always replace ghee with oil. But want to taste real laccha then ghee is essential.

1 comment:

  1. Nice blog! Following u..... your posts are a very good read:) Keep rocking..
    kati roll online order