Methi Paratha Recipe
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.
Servings: 8 parathas
Calories: 168.9kcal
Ingredients
- 50g methi leaves approx 1 cup tightly packed. see notes
- 1 medium onion chopped finely
- 1 teaspoon ginger garlic paste
- 3 to 5 green chillies chopped finely
- 2 cups whole wheat flour atta
- 2 tablespoons besan gram flour optional
- 1 teaspoon turmeric powder
- ½ teaspoon red chilli powder
- 1 teaspoon cumin powder
- 1 teaspoon carom seeds ajwain
- 1 teaspoon kasuri methi crushed
- 2 pinches garam masala
- salt to taste
- ½ cup Water or as required
- ghee to fold and to pan roast
- all-purpose flour to 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.50g methi leaves, 1 medium onion, 1 teaspoon ginger garlic paste, 3 to 5 green chillies
- 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.2 cups whole wheat flour, 2 tablespoons besan gram flour, 1 teaspoon turmeric powder, ½ teaspoon red chilli powder, 1 teaspoon cumin powder, 1 teaspoon carom seeds, 1 teaspoon kasuri methi, 2 pinches garam masala, salt to taste
- 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.½ cup Water
- Use a knife to divide the dough into 8 to 9 equal-sized balls. 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.all-purpose flour
- 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.ghee
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.
Methi Leaves: Washed, drained, picked leaves discarding the stem and stalk (50gms when ready to use) (or use 4 tablespoon Kasuri methi)
Nutrition
Serving: 1paratha | Calories: 168.9kcal | Carbohydrates: 30.36g | Protein: 5.26g | Fat: 3.87g
