Paratha is an Indian flatbread that is shallow-fried to cook. Paratha can be plain/simple or stuffed. Paratha which is flavored with fresh fenugreek leaves is methi paratha. Methi paratha recipe is pretty simple and if you are a methi lover, like me, you will definitely like this recipe. Methi paratha bursts with the flavors of methi. Methi ke paratha is a very common breakfast during winters. Hot methi ka paratha can be served with hot chai or chilled yogurt.
Methi paratha can also be served for lunch or dinner with any side dish or gravy. Methi ke parathe with little chutney make a healthy kids’ tiffin recipe. It calls for a few ingredients and doesn’t take too much time or too many efforts.
Fresh fenugreek leaves/methi: absolutely fresh and flavorsome fenugreek leaves should be selected. Further, these should be cleaned properly. The wilted and yellow leaves should be removed. Methi leaves should be plucked and the stems should be discarded. The leaves should be washed properly.
Whole Wheat Flour: Soft dough is prepared using whole wheat flour. To make softer parathas, boiled and mashed potatoes can be added to the dough. The dough should be allowed to rest for 10 minutes. However, it shouldn’t be left for a long time. If there is a time gap in making the dough and paratha, the dough should be refrigerated.
Flavoring: Carom seeds, green chilies are added to flavor methi paratha. Too many spices or flavors kill the pungency of fenugreek leaves.
Oil / Ghee: You can use oil or ghee to fry the paratha and to apply for layering. Whenever I plan to serve it hot, I use ghee. However, when I am not serving it hot or I am packing it for lunch box or tiffin, I use oil to fry the parathas.
Perfect methi paratha is one that is properly cooked and which bursts with the flavor of fresh fenugreek leaves. The flavor of methi is appropriate and it is important that the same is neither over-done nor left under-done. Following points should be kept in mind:
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Serve it with chilled yogurt for a weekday breakfast.
1.This recipe makes 6 methi ke parathe.
2.In a bowl take ¾ cup tightly packed methi. Remove rotten leaves etc.
3.Add enough water and properly clean the fenugreek leaves.
4.Take out the leaves. Discard the water.
5.Repeat till the water is clean.
6.Transfer the leaves in a colander. Let it sit for 10 minutes.
7.Chop the leaves.
8.In a mixing bowl take 1 and ½ cups of whole wheat flour.
9.Add chopped methi.
10.Heat 1 tsp oil. Add 1/4 tsp turmeric powder and salt to taste. Mix well. I used my microwave-safe bowl to do this. You can also use the tadka pan or any smaller pan.
11.Add the mix to dough.
12.Add in 1 chopped green chili. You can add up to 2 green chilies.
13.Add ½ tsp carom seeds (ajwain).
14.Mix everything well.
15.Add water gradually.
16.Make a soft dough.
17.Apply little ghee on it.
18.Cover and let it rest for 10 minutes.
19.After 10 minutes, knead the dough once. Divide the dough into 6 equal portions. Roll each portion. Dust with wheat flour.
20.Roll into a thin roti.
21.Apply oil on it.
22.Dust wheat flour on it.
24.Further roll to form a turban kind of portion.
25.Dust with flour and roll into thick paratha.
26.Heat a skillet.
27.Put paratha on hot skillet. Cook on medium flame for 1-2 minutes.
28.Flip and cook from the other side too for 1-2 minutes.
29.Apply oil on both the sides.
30.Cook on medium flame till golden patches appear.
31.Serve hot. Bon appetite!
PREP TIME 10 minutes + 10 minutes rest time
COOK TIME 20 minutes
TOTAL TIME 30 minutes + 10 minutes passive time
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