Kasuri methi lachcha paratha

Ingredients

Wheat flour ( atta //godi hittu)—2 cups

Ajwain seeds( om // caraway seeds)—-1 teaspoon
Salt—1/2 teaspoon or to taste
Pure ghee—1 tablespoon
Water
Kasuri methi ( dried fenugreek or methi leaves)
Ghee for roasting paratha

Method 

Combine wheat flour,ajwain seeds,ghee,salt  in a mixing bowl  and knead to a smooth dough by adding sufficient water.

The dough should be soft like chapathi dough.

Cover and let it rest for 20 minutes.

NOTE

( You can add kasuri methi to the wheat flour directly while kneading dough)

Now divide dough into equal parts in shape of small ball.

Take one ball ,press between your palms and flatten it and dust it with dry wheat flour.

Roll out the dough in circular shape ,spread 1/2 teaspoon of ghee evenly over chapathi and also sprinkle 1 teaspoon of wheat flour over it.

Now start creating pleats by folding with the help of fingers.

Stretch the pleated dough a little.

Roll the pleated dough Like Swiss roll,and secure the end .

Now dust the rolled dough with wheat flour and roll into circles using rolling bin.

Moist the chapathi and sprinkle little kasuri methi all over and press gently.

Heat the tava or skillet on medium heat.

Once hot enough,place the rolled paratha on it. The methi side should be on top.

After few seconds you will notice bubble on top

Flip the paratha carefully and cook the other side,till the golden brown spots appear.

Apply ghee on both sides.

Once done remove it from tava .serve hot with any curry of your choice.