Methi Lachha Paratha

Ingredients

• 2 cups whole wheat flour
• 2 garlic cloves (grated)
• 1 teaspoon ghee
• salt to taste
• water as required ((I had used close to a cup))
• 1 tablespoon kasuri methi ((dried fenugreek leaves))
• 1 teaspoon chilli flakes
• 1 tablespoon dry mango powder
• 1/2 tsp chaat masala
• melted ghee (for assembling and cooking)
• flour (for rolling and assembling)

Instructions

1. 1

   --- Prepare the dough ---

2. 2

   In a bowl, add whole wheat flour, fresh methi leaves (if using), grated garlic, salt and ghee. Use your hand to mix the flour, add enough water and bring the dough together.

3. 3

   Knead lightly to form a smooth dough. Divide the dough into 6 to 8 equal balls, smoothen them (like dinner rolls) and keep them covered. Let it rest for about 20 minutes.

4. 4

   --- Prepare the spice mixture ---

5. 5

   Crush the kasuri methi between hands and add to a small bowl. Stir in the rest of the spice mix ingredients and keep aside.

6. 6

   --- Shape the dough balls ---

7. 7

   To shape lachha paratha, dust the work area with flour and roll a dough ball into a very thin disc.

8. 8

   Spread melted ghee evenly over the surface, then sprinkle with flour and the spice mixture to cover the entire disc.

9. 9

   Starting from one edge, fold the dough into pleats like a fan until you reach the other side.

10. 10

    Gently stretch the pleated dough to lengthen it, then coil it into a wheel, tucking the end underneath. Repeat with the remaining dough balls and let them rest, covered, for 10 minutes.

11. 11

    --- Prepare the lachha paratha: ---

12. 12

    Heat a heavy-bottomed flat pan or tawa on medium-high heat. Take a shaped dough ball, dust it with flour, and roll it out, keeping it slightly thick to retain the layers.

13. 13

    Place the rolled dough on the hot tawa and flip it when you see some puffing. Spread melted ghee and roast both sides until fully cooked, pressing the edges to ensure even cooking. For crispier layers, roast a bit longer.

14. 14

    Remove from the tawa, place it on the work area, and crush it between your palms to separate the layers. Repeat with the remaining dough balls.

15. 15

    --- Serve: ---

16. 16

    Serve hot with any raita or pickle, dal or curry. If you have leftover of spice mixture, sprinkle it on each paratha while still hot before you serve.