Methi Paratha Recipe

Ingredients

• 2 Cup whole wheat flour (gehun ka atta)
• 1 Cup fresh fenugreek leaves, chopped ((methi))
• 1 tablespoon gram flour (besan)
• 1 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder (jeera powder)
• 1 teaspoon carom seeds (ajwain/omam)
• 1 teaspoon salt or to taste
• 1/4 Cup plain curd or yogurt
• 1 tablespoon ghee
• 1 teaspoon ginger paste
• 1/3 Cup water
• 1/4 Cup refined oil or ghee to cook paratha

Instructions

1. 1

   Cleaning fenugreek leaves: Clean the fresh fenugreek leaves by separating the stem and the leaves. Discard the stem and collect leaves in a bowl.

2. 2

   Washing fenugreek leaves: Wash fenugreek leaves in water 2 - 3 times to get rid of dirt and mud. Transfer them to a colander to drain all the water.

3. 3

   Chopping fenugreek leaves: Finely chop the fresh fenugreek leaves. Transfer to a bowl and keep aside.

4. 4

   Making dough: To prepare the dough, combine flour, spices, curd, ghee, fenugreek leaves in a deep bowl. Rub them together and mix nicely. The mixture should look like bread crumbs.

5. 5

   Making dough: Use 1/4 cup of water at a time to form a smooth, pliable, soft chapati like dough. Knead the dough for 5 minutes.

6. 6

   Fresh fenugreek leaves also have some amount of moisture. So add water cautiously while binding the dough else it would turn sticky, and messy.

7. 7

   Rest the dough: Cover the dough with a clean kitchen towel. Keep it aside for resting for 10 minutes. You can prepare the dough one day in advance and store it in the refrigerator.

8. 8

   Making methi paratha: To prepare the methi paratha, heat a tawa/cast iron griddle over medium flame.

9. 9

   Making methi paratha: Divide the dough into 6 equal portions. Shape each portion of dough into a ball.

10. 10

    Making methi paratha: Dust the kitchen counter with flour. Place one ball of dough. Roll it out into a 100 mm. (4") diameter circle using a rolling pin.

11. 11

    Making methi paratha: Place the paratha on the hot griddle, cook from both the sides.

12. 12

    Making methi paratha: Smear a teaspoon of ghee on one side, flip the paratha and apply a teaspoon of ghee on the other side as well.

13. 13

    Making methi paratha: Cook, flipping alternatively, till the paratha turn crisp from both the sides.

14. 14

    Making methi paratha: Similarly, prepare the remaining parathas.

15. 15

    Serve Methi Paratha warm with curd and pickle.