Lasooni Methi Naan Recipe: If you are bored of eating daily roti, paratha or plain naan and want to try something which is special in aroma, taste and look, then Lasooni Methi Naan is the perfect recipe for you. On hearing the name of Naan, the thought of hotel or dhaba comes to mind, where hot Naan is served in a plate dipped in butter. Now you can make the same taste very easily in your kitchen. The biggest specialty of Lasooni Methi Naan is its fragrance. The combination of mild bitterness of fresh fenugreek, strong but tempting aroma of garlic and soft naan made from refined flour makes it different from other naans. This recipe is especially liked in winter, when fresh fenugreek is easily available and its taste is also amazing. Be it a weekend dinner, a family get-together or serving something special to your guests, Lasooni Methi Naan fits every occasion. It can also be made on a pan and if you wish, you can get a hotel-like texture by lightly roasting it on direct gas flame. The special thing is that it does not require tandoor or oven. With the right method and a little patience, this naan turns out great the first time.
Ingredients to make Lasooni Methi Naan
-Flour-2 cups
-Fresh fenugreek (finely chopped) -1 cup
-Garlic (finely chopped) -1½ tbsp
-Curd -½ cup
-Baking powder-1 tsp
-Baking soda -¼ tsp
-Salt -as per taste
-Sugar-1 tsp
-Oil-2 tbsp
– Lukewarm water – as per requirement
-Butter – for applying
Preparation for making Lasooni Methi Naan
First of all, wash fenugreek thoroughly with clean water. After completely draining out the water, chop it finely. If there is too much bitterness in the fenugreek, then after cutting, add a little salt and keep it for 5 minutes and then squeeze it. This will make the taste even better. Cut the garlic very finely or grate it, so that its aroma spreads evenly in the naan.
How to knead naan dough
Sieve flour in a big bowl. Now add salt, sugar, baking powder and baking soda and mix well. After this add curd and oil and mix lightly with hands.
Now add chopped fenugreek and garlic to it. Knead a soft dough by gradually adding lukewarm water. The dough should not be too hard, otherwise the naan will not become soft. After kneading, apply a little oil on the dough, cover the bowl and keep it for 1 to 1½ hours. During this time the dough will rise slightly and set.
Method of rolling and baking naan
-Make medium sized balls of the set dough. Take a ball, apply a little dry flour and roll the naan into an oval shape with a rolling pin. Do not roll it too thin, keep it slightly thick so that the naan remains soft.
-Now heat the pan thoroughly. Apply a little water on one side of the naan and place the watery side on the pan. Bubbles will start appearing on the naan in a few seconds. When the bottom side becomes light brown, turn the naan.
-Fry the other side until it turns golden. If you want, you can hold the naan over direct gas flame and puff it up a little. This will give the naan a hotel-like look and taste.
correct way to serve
Apply butter on top of the prepared naan. Serve hot Lasooni Methi Naan with Paneer Butter Masala, Shahi Paneer, Dal Makhani or Mix Veg. Both its aroma and taste will impress the eaters.
