Methi Paratha Recipe

Ingredients

• 50 g 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
• 1/2 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
• 1/2 cup Water (or as required)
• ghee (to fold and to pan roast)
• all-purpose flour (to dust and roll)

Instructions

1. 1

   --- Make the dough ---

2. 2

   Make the dough: Add the methi leaves, onion, ginger-garlic paste and green chillies to a large bowl and mix thoroughly.

3. 3

   Make the dough: 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.

4. 4

   Make the dough: 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.

5. 5

   Make the dough: Use a knife to divide the dough into 8 to 9 equal-sized balls. Keep covered or refrigerate for later use.

6. 6

   --- Roll and fold the dough balls ---

7. 7

   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.

8. 8

   Roll and fold the dough balls: 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.

9. 9

   --- Cook Methi Parathas ---

10. 10

    cook: 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.

11. 11

    serve: 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