Methi Paratha, a whole wheat flatbread with fresh fenugreek leaves and spices served with a pickle and curd is a great option for any time of the day.
Prep Time20 minutesmins
Cook Time25 minutesmins
Resting Time20 minutesmins
Total Time1 hourhr5 minutesmins
Course: Breakfast, Main Course
Cuisine: Indian, North Indian
Servings: 8parathas
Author: Famidha Ashraf
INGREDIENTS
1bunch of methi leaves washed, drained, picked leaves discarding the stem and stalk (50gms when ready to use) (or use 4 tablespoon Kasuri methi)
1medium onionchopped finely
1teaspoonginger garlic paste
3 to 5green chillieschopped finely
2cupswhole wheat flouratta
2tablespoonsbesan gram flouroptional
1teaspoonturmeric powder
½teaspoonred chilli powder
1teaspooncumin powder
1teaspooncarom seedsajwain
1teaspoonkasuri methicrushed
2pinchesgaram masala
salt to taste
½ cupWater or as required
ghee to fold and to pan roast
all-purpose flourto dust and roll
INSTRUCTIONS
Make the dough
Add the methi leaves, onion, ginger-garlic paste and green chillies to a large bowl and mix thoroughly. Add the flour, spice powders and salt and mix to combine. Let the mixture rest covered for 10 to 15 minutes so that the salt will release the moisture which in turn will help us to control the addition of water to make a smooth dough.
Add a few tablespoons of water at a time and knead the mixture to a slightly sticky but smooth dough. Cover and rest the dough for 10 minutes. Use a knife to divide the dough into 8 to 9 equal-sized balls. Dredge each ball in flour and keep covered or refrigerate for later use.
Roll and fold the dough balls
Take a dough ball, dust the work area with flour, dredge the dough ball in flour and start rolling the dough with a rolling pin to palm size. Apply melted ghee or olive oil all over the surface and fold while applying the oil between each fold. Fold twice to make a triangle and keep aside covered. Repeat for all the dough balls. You may use it immediately or refrigerate it in an airtight box for later or up to 3 days.
Cook Methi Parathas
Heat a tawa on medium to high flame. Take a prepared paratha dough ball and roll it flat. Check if the tawa is hot then place the rolled paratha on it. Wait for a few air bubbles to show up and then flip the paratha. Let it roast for 30 seconds and flip again.
Spread ghee all over and flip and cook until roasted evenly and crispy. Serve immediately with some pickle, yoghurt or any north Indian curries or dal. Try serving this with my butter chicken or Kosha Mangsho or Aloo Gosht
Notes
You can use rice flour for dusting and rolling for crisper parathas.