परत वाले खस्ता मेथी पराठे बनाने का सबसे आसान तरीका

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 3/4 cup Water (lukewarm)
• 2 tablespoons Ghee (softened, added at end of kneading)
• 1 teaspoon Salt (for dough)
• 2 medium Carrot (cut into long sticks)
• 1 large Radish (cut into long sticks)
• 7 pieces Green Chilies (slit lengthwise, seeds left for heat)
• 1/4 cup Mustard Oil (for tempering and pickle base)
• 1 tablespoon Mustard Seeds (whole)
• 1 tablespoon Fennel Seeds (coarse, for pickle spice blend)
• 1 tablespoon Coriander Seeds (coarse, for pickle spice blend)
• 1/2 teaspoon Cumin Seeds
• 1/2 teaspoon Nigella Seeds (Kalonji)
• 1/2 teaspoon Ajwain (Carom Seeds)
• 1/2 teaspoon Methi Seeds (dry)
• 1/4 teaspoon Hing (Asafoetida) (pinch)
• 1/4 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to heat)
• 1 teaspoon Coriander Powder
• 1 teaspoon Kashmiri Red Chili Powder (for color, optional)
• 1 teaspoon Salt (for pickle)
• 1/2 teaspoon Black Salt (Kala Namak)
• 1/2 teaspoon Amchur Powder (Dry Mango)
• 1/2 tablespoon Lemon Juice (fresh)
• 1 cup Fresh Methi Leaves (stems trimmed, washed and dried)
• 3 cloves Garlic (finely chopped)
• 1 teaspoon Black Pepper Powder (freshly ground)
• 2 tablespoons Coriander Leaves (fresh, chopped)
• 2 tablespoons Ghee (for cooking parathas)

Instructions

1. Prepare the dough (10‑20 rule)

   In a mixing bowl combine whole wheat flour and salt. Add lukewarm water gradually while mixing and knead for 10 minutes until the dough is smooth and slightly elastic.

   Time: PT10M

2. Incorporate ghee and rest

   Add 2 tbsp softened ghee, knead briefly to distribute, then cover the bowl with a damp cloth and let rest for 20 minutes.

   Time: PT20M

3. Prep the pickle vegetables

   Wash carrots, radish and green chilies. Cut carrots and radish into long sticks; slit chilies lengthwise.

   Time: PT5M

4. Make the whole‑spice powder

   In a spice grinder combine 1 tbsp mustard seeds, 1 tbsp fennel seeds, 1 tbsp coriander seeds. Grind to a coarse powder.

   Time: PT2M

5. Temper mustard oil

   Heat 1/4 cup mustard oil in a kadhai over high flame until it starts to smoke, then turn off the heat and let it cool for 1 minute.

   Time: PT2M

6. Cook whole spices

   Return the pan to medium flame, add 1/4 tsp hing, 1/2 tsp cumin, 1/2 tsp fennel, 1 tsp mustard seeds, 1/2 tsp kalonji, a pinch of ajwain and 1/2 tsp methi seeds. Stir for 30 seconds until fragrant, do not let them burn.

   Time: PT1M

7. Add vegetables and pickle spice blend

   Add the carrot, radish and green chili sticks to the pan. Stir for 2 minutes, keeping them crisp. Sprinkle the coarse spice powder from step 4, then add 1/4 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, and 1 tsp Kashmiri red chili powder. Mix well.

   Time: PT3M

8. Season the pickle

   Add 1 tsp salt, 1/2 tsp black salt, and stir for another 30 seconds. Turn off the heat.

   Time: PT1M

9. Finish with tanginess

   When the cooked vegetables have cooled slightly, stir in 1/2 tsp amchur powder and 1/2 tbsp fresh lemon juice.

   Time: PT1M

10. Prepare the filling for paratha

    In a small bowl combine 1 tsp black pepper powder, 1 tsp red chili powder, 1 tsp ajwain, 1 tsp salt, 2 tbsp chopped coriander leaves, 3 minced garlic cloves, and the fresh methi leaves. Mix well.

    Time: PT3M

11. Shape laccha parathas

    Divide the rested dough into 4 equal balls. Roll each ball as thin as possible (about 12‑14 inches). Spread a thin layer of ghee over the rolled sheet, sprinkle the methi‑spice mixture evenly, then roll the sheet loosely into a coil and flatten gently with the rolling pin to a 6‑inch disc.

    Time: PT8M

12. Cook the parathas

    Heat a skillet over medium flame. Place a paratha, drizzle a little ghee around the edges, cook 1.5 minutes, flip, drizzle more ghee, and cook another 1.5 minutes until golden brown and layers are visible.

    Time: PT16M

    Temperature: Medium flame

13. Serve

    Serve hot laccha methi parathas alongside the instant carrot‑radish‑green‑chili pickle.

    Time: PT1M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

35 g

Fat

10 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All-Purpose Flour
• Instead of Ghee: Unsalted Butter
• Instead of Green Chilies: Jalapeño
• Instead of Mustard Oil: Vegetable Oil
• Instead of Amchur Powder (Dry Mango): Lemon zest
• Instead of Lemon Juice: Lime juice
• Instead of Fresh Methi Leaves: Spinach
• Instead of Ghee: Oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Skillet or Tawa
• Knife
• Cutting Board
• Spice Grinder or Mortar & Pestle
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Kneading the dough for a full 10 minutes to develop gluten.
• Resting the dough for 20 minutes to achieve softness.
• Smoking the mustard oil before adding spices.
• Keeping the vegetables crisp while stir‑frying the pickle.
• Rolling the dough thin and coil loosely to create layers.

Chef Tips from the Video

• For extra crunch, add a pinch of roasted cumin powder to the pickle at the end.
• If you prefer milder heat, deseed the green chilies before slicing.
• Use a non‑stick skillet for easier flipping of the parathas.

Troubleshooting

Storage

Refrigerator: Pickle keeps for up to 2 weeks in an airtight jar. Parathas can be stored wrapped in foil for 1 day; reheat on a skillet.

Freezer: Parathas freeze well for up to 1 month; thaw and reheat on a skillet.

Room temperature: Do not keep the pickle at room temperature beyond 4 hours.

Make-Ahead Tips

• The pickle can be prepared a day ahead; flavors improve with time.
• Dough can be kneaded and rested overnight in the refrigerator for extra softness.

Frequently Asked Questions