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Methi paratha recipe

Methi paratha is a healthy tasty whole wheat flatbread made with fenugreek leaves. These methi ke parathe are packed with flavor and nutrition. Plus they are a great healthier alternative to plain paratha. Cook in 30 minutes and serve with curd, pickles, and curries!

  • Prep time:
  • 10mins
  • cook time:
  • 30mins
  • serves:
  • 9

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : NA

Course : NA

Tags

  • #BreakFastRecipe
  • #Contest174
Ingredients

Ingredients For Methi paratha recipe

Methods
  • 1. Place the fenugreek leaves in a bowl filled with water and to which ½ teaspoon baking soda and 1 tablespoon vinegar has been added.Soak for about 2 to 3 minutes, later draining all the water.
  • 2. Soak the leaves in clean water for a couple of minutes. Swish and move the leaves gently with your fingers. This removes any soil or mud particles that are on the stems or leaves.
  • 3. Drain the water again. You can repeat this process of soaking and draining once or twice or choose to thoroughly rinse the leaves under running water for a few times. Finally, drain the water well.Place the leaves on a kitchen towel and spread them evenly on it for a few minutes or you can proceed
  • 4. In a bowl mix the whole wheat flour and salt. Add the chopped methi leaves, green chilies, garlic, oil and mix again.
  • 5. Pour water little by little and mix the dough first. Later knead to a smooth and soft dough adding water as needed. Note that the water proportion will vary with the water content in the fenugreek leaves and the type, variety of wheat flour.
  • 6. TIP 1: If the dough looks sticky, add a few tablespoons of whole wheat flour and knead again.TIP 2: If the dough looks dry or dense, add a couple of tablespoons of water and continue to knead.
  • 7. Pinch medium sized balls from the dough. Roll them between your palms to make a neat round ball.
  • 8. Flatten the dough ball and dust it lightly with some flour and the rolling board as well.With a rolling pin, roll the dough into medium sized roti or circle having 7 to 8 inches diameter.
  • 9. For a flaky, crispy layered paratha, spread ghee all over and fold twice into a triangle shape. Then roll them to a large triangle shaped dough sprinkling flour lightly.The layering method with ghee adds more fat in your parathas, but if you want a simple lighter version, then roll them plain
  • 10. with brushing any ghee on the dough as done in this recipe.
  • 11. Heat a skillet or tawa on medium-high to high heat. Place the rolled methi paratha on a hot tawa or griddle.
  • 12. When one side is a bit cooked or about ¼ cooked, flip the paratha. You will see some air pockets beginning to form on paratha.Spread some oil or ghee (clarified butter) on the side that is facing you
  • 13. Flip again and you should see some brown or golden spots on the paratha. Spread ghee on this side having the golden spots.Flip again a couple of times, until the paratha is evenly roasted and has some golden spots or blisters. Press the paratha edges with a spatula so that they get cooked.
  • 14. Roll the remaining dough balls and make the methi parathas this way. While making the second paratha don’t forget to wipe the skillet with a kitchen napkin if there is any excess whole wheat flour on it.

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