Methi Paratha Recipe

Time and servings

Prep time	40 min
Cook time	10 min
Total time	50 min
Serves	8 servings

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Ingredients

• 2 cups wheat flour / atta
• 1 cup methi leaves / fenugreek leaves (finely chopped)
• ¼ cup curd / yogurt (fresh / sour)
• ½ tsp turmeric / haldi
• 1 tsp ginger paste
• ½ tsp kashmiri red chili powder / lal mirch powder
• ¼ tsp cumin powder / jeera powder
• salt to taste
• ½ tsp carom seeds / ajwain
• 2 tsp oil
• water as required (to knead dough)
• 5 tsp oil / ghee (for roasting)

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Instructions

1. firstly, in large mixing bowl take wheat flour and chopped methi leaves.
2. also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
3. additionally, add spices and salt to taste.
4. furthermore, add 2 tsp of oil and combine well.
5. additionally, add some water and knead the dough.
6. cover with moist cloth and rest for 30 minutes.
7. now pinch a medium sized ball dough, roll and flatten it.
8. also dust with some wheat flour.
9. roll to 5 inches using rolling pin.
10. additionally, grease with ghee or oil
11. bundle it up and flatten to ball.
12. further roll it in a thick circle like paratha.
13. now on a hot tawa place the rolled paratha and cook for a minute.
14. furthermore, when the base is partly cooked, flip the methi paratha.
15. also brush oil / ghee and press slightly.
16. finally, serve methi paratha with raita and pickle.

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Step-by-step

1. firstly, in large mixing bowl take 2 cups of wheat flour.
2. further add 1 cup of finely chopped methi leaves. make sure to wash the leaves well and discard the stem.
3. also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
4. additionally, add ½ tsp turmeric, ½ tsp red chili powder, ¼ tsp cumin powder, 1 tsp ginger paste, ½ tsp ajwain and salt to taste.
5. furthermore, add 2 tsp of oil to make paratha more soft.
6. give a rough mix making sure the spices are combined well.
7. additionally, add some water and knead the dough. alternatively, use curd to increases the shelf life.
8. knead the dough to smooth and soft texture like of chapathi dough.
9. cover with moist cloth and rest for 30 minutes.
10. now pinch a medium sized ball dough, roll and flatten it.

11. also dust with some wheat flour.

12. roll to 5 inches using rolling pin.

13. additionally, grease with ghee or oil. this enhances the the flavour of paratha.

14. bundle it up and flatten to ball.

15. further roll it in a thick circle like paratha.

16. now on a hot tawa place the rolled paratha and cook for a minute.

17. furthermore, when the base is partly cooked, flip the methi paratha.

18. also brush oil / ghee and press slightly.

19. flip again once or twice till both the sides are cooked properly.

20. finally, serve methi paratha with raita and pickle. or take it to the picnic as it stays fresh for 2-3 days.

notes:

• firstly, to make soft paratha also add 3 tbsp of besan while preparing dough.
• furthermore, methi paratha stays fresh for longer time when kneaded only with curd and not water.
• additionally add finely chopped onions and green chilli, to make it more flavourful.
• also adjust the spice level according to your choice.
• finally, methi paratha is very healthy and good for digestion.

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