Methi Paratha | Methi Ke Parathe
Methi Paratha is a healthy flatbread from North Indian Cuisine. It is made with Whole Wheat Flour and fresh Fenugreek Leaves. It is a good breakfast and any time meal option.
Equipment
- Mixing Bowl
- Knife
- Food Processor optional
- Measuring Cups and Spoons
Ingredients
- 1 cup Whole Wheat Flour Gehun ka Atta
- 1 cup Packed Chopped Fenugreek Leaves
- ¼ tsp Ajwain/Caraway Seeds
- 1-2 Green Chillies optional
- ½" Ginger piece optional
- 1 tsp Salt or as per taste
- Ghee or Oil for layering and cooking paratha
Instructions
Prepare Methi Leaves
- Sort the fenugreek leaves, take out the thick stems or any other grass if it comes with the bunch.
- Wash leaves 4-5 times or till all the dirt is washed away. Keep in the colander for few minutes to drain away the extra water.
- Finely chop the leaves. I use food processor to chop a big batch.
Prepare Dough for Methi Paratha
- In a mixing bowl or paraat take flour add Ajwain seeds and salt along with chopped leaves.1 cup Whole Wheat Flour, 1 cup Packed Chopped Fenugreek Leaves, ¼ tsp Ajwain/Caraway Seeds, 1-2 Green Chillies, ½" Ginger piece, 1 tsp Salt
- Knead a soft dough with water. Add small amount of water at a time.
- When kneading the dough you can add a tsp of oil to the flour, as it keeps the dough soft if you are refrigerating for later use.
- Keep the dough to rest for 10 mins.
Cook Paratha
- When ready to cook, heat tawa/griddle on medium flame.
- Divide the dough into small portions for rolling.
- With the help of a rolling pin roll out the dough into 6 inch round disc.
- Apply some ghee/oil on the rolled dough, and fold and roll. You can fold the dough in triangle shape also.Ghee or Oil
- Place on hot tawa and cook till tiny bubbles rise on the surface, flip and put some ghee/oil on the flipped side.
- Cook for 30-40 seconds from both sides to light brown color.
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Tried this recipe?Share @foodtrails25 or tag me #foodtrails25!