Methi Paratha is a quick, flavourful and healthy Indian breakfast. It also goes well with curries and great to pack in the lunchbox. Enjoy it with chilled yogurt and pickle of your choice.
| Serves | 6 Persons | |
| Preparation Time | 20 minutes | |
| Cooking Time | 20 minutes |
- 2 cups of whole wheat flour
- 2 tbsp of gram flour ( besan) optional
- 2 bunches of methi leaves (fenugreek leaves)
- 2 green chillies
- ½ tsp of cumin seeds
- 3 tbsp of fresh yogurt
- ½ tsp of chilli powder
- 1 tsp of coriander powder
- 1tsp ginger paste or grated
- 2 tbsp of canola oil (or any other cooking oil)
- Some extra oil for cooking
- Rinse methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. In a bowl add atta/whole wheat flour, gram flour and salt. Then add the chopped methi leaves, finely chopped green chilies, finely grated ginger, cumin seeds, chilli powder, coriander powder, yogurt, asafetida, coriander powder and oil.
- Pour water.
- First mix and then start kneading the dough.
- Knead to a smooth dough. Add more water if required while kneading. if the dough feels sticky then you can add some more whole wheat flour.
- Make medium sized balls of the dough.
- Dust the dough ball with some flour and then start rolling the methi paratha.
- Roll the dough into medium sized rotis or rounds.
- Place the methi paratha on a hot tawa or griddle.
- When one side is bit cooked or about ¼ cooked, then flip.
- Spread oil on this side.
- Flip again and you should see some brown spots on the paratha. Apply Oil on this side too.
- Flip again 2 or 3 times, till the methi paratha is evenly cooked and has golden spots. Press the edges with a spatula so that they get cooked.
- Serve methi paratha hot with pickle or curd or butter.
- For later use you can also stack them in a casserole and serve them warm or at room temperature.
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