Name: Laccha Paratha
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Whole wheat flour); 1 tsp Salt; 0.5 cup Ghee (Melted, for dough, layering, and cooking); 1 cup Water (Lukewarm, adjust as needed)

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Methi Malai Matar Recipe - North Indian Lunch | CraftMyMeals

Instructions

1
Prepare Methi and Peas
- Bring a pot of water to a boil. Add 0.5 tsp salt and the chopped methi leaves. Blanch for 2 minutes to reduce bitterness.
- Immediately drain the methi and transfer to a bowl of ice-cold water to stop the cooking process and preserve its vibrant green color.
- After a minute, drain the methi again and squeeze out all excess water. Set aside.
- If using fresh green peas, boil or steam them until tender, about 5-7 minutes. If using frozen, thaw them.
2
Create the Cashew-Onion Paste
- Heat 1 tbsp of oil in a pan over medium heat. Add the chopped onions, soaked cashews, ginger, garlic, and green chilies.
- Sauté for 5-7 minutes until the onions are soft and translucent. It's important not to let them brown to maintain a white gravy.
- Remove the mixture from the heat and allow it to cool down completely.
- Transfer the cooled mixture to a blender. Add 3 tbsp of water and grind to a very smooth, creamy paste.
3
Cook the Gravy Base
- In the same pan, heat the remaining 1 tbsp of oil over medium heat. Add the whole spices: cumin seeds, bay leaf, cinnamon stick, cloves, and green cardamom.
- Sauté for about 30-40 seconds until the spices become fragrant.
- Pour in the prepared onion-cashew paste. Reduce heat to low-medium and cook, stirring continuously, for 8-10 minutes until the paste thickens and starts to leave the sides of the pan.
- Add the turmeric powder and coriander powder. Sauté for another minute until the raw aroma of the spices disappears.
4
Combine and Simmer
- Add the blanched methi leaves and cooked green peas to the pan. Mix gently to coat them well with the paste.
- Pour in 1 cup of water, add 1 tsp salt and the sugar. Stir everything together to combine.
- Bring the curry to a gentle simmer. Cover the pan and cook on low heat for 5-7 minutes, allowing the flavors to meld together.
5
Finish with Cream and Serve
- Reduce the heat to the lowest possible setting. Slowly stir in the heavy cream until well incorporated.
- Sprinkle in the garam masala and crushed kasuri methi. Mix gently.
- Simmer for just 1-2 more minutes. Do not let the curry boil after adding cream, as it may curdle.
- Turn off the heat. Let it rest for a few minutes before serving hot with naan, roti, or jeera rice.

Ingredients

2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough (10 mins + 30 mins resting)
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
- Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
- Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
- Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
- After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
- Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
- Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
- Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
- Gently stretch the pleated strip to lengthen it slightly.
- Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
- Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
- Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
- Take one rested coil and lightly dust it with atta.
- Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
- Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
- Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
- Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
- Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
- Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
- Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
- Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
- Serve immediately with your favorite curry, dal, raita, or pickle.

Methi Malai Matar with Laccha Paratha

Nutrition per Serving

Recipes in this Meal

1. Methi Malai Matar

Ingredients

2. Laccha Paratha

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About Methi Malai Matar with Laccha Paratha

Instructions

Ingredients

Instructions