Methi Paratha Recipe
One of the best dishes for Indian breakfast and a nutritious alternative to plain paratha is methi paratha, a traditional Indian flatbread made with fenugreek leaves and whole wheat flour. Not only is Methi Ka Paratha filling and healthy, but it's also easy to cook. It can be packed in a lunch box or consumed as a small breakfast or late meal. It goes well with curd and pickles or masala tea. Many recipes call for fresh methi (fenugreek) leaves during the winter since they are so plentiful.
Ingredients
Ingredients for the methi paratha recipe
- 2 cups Whole wheat flour
- 2 cups Finely chopped methi leaves /fenugreek leaves
- ¼ tsp Garam masala
- 1 Finely chopped green chilli
- ¼ tsp Turmeric powder
- ¼ tsp ajwain/Carom seeds
- Salt
- Oil/ghee
Instructions
Method to prepare methi paratha recipe
- Add 2 cups wheat flour, 2 cups finely chopped methi leaves,¼ tsp garam masala, ¼ tsp crushed ajwain, 1 finely chopped green chilli, ½ tsp salt, and 2 tablespoons oil to a large bowl.
- As you knead the dough to a smooth and soft consistency, add water gradually. Water, 1/2 to 3/4 cup, is required depending on the quality of the atta you are using. Set the dough aside for 20 minutes. Then divide it into equal portions.
- Preheat the tawa or iron skillet.
- Take one dough ball and roll it between your palms to form a circle. Keep the other dough balls covered to prevent drying out.
- Then, using a roller, flatten it and begin rolling.
- Dust with dry atta as needed.
- Roll evenly to a circle dust as necessary with dry atta.
- Make sure to roll the paratha evenly.
- Place the rolled paratha on the hot tawa. After about a minute of cooking, turn the side over. Apply 1/4 teaspoon of oil/ ghee on the side that is halfway done before flipping it over.
- Apply oil/ghee now to the opposite side as well. The paratha should be pressed with a spatula and cooked until golden brown spots appear on both sides.
- Methi paratha can be served with pickles, yoghurt, and a cup of chai.
- Do not use the stalk of the methi plant; only use the leaves for the paratha.