Methi Paratha Recipe | Methi Ka Paratha
Methi Paratha is a delicious Indian flatbread made from mildly spiced whole wheat flour combined with fenugreek leaves (methi).
Recipe Info
Equipment
Ingredients For Methi Paratha Recipe | Methi Ka Paratha
- 250 gm Methi (Fenugreek Leaves)
- 2 Cups Whole Wheat Flour (Gehun ka Atta)
- 1/2 Cup Besan (Gram Flour)
- 1-2 Green Chillies
- 1/2 Teaspoon Ajwain (Carom Seeds)
- 1/2 Teaspoon Saunf (Fennel Seeds)
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch)
- 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Salt or to taste
- 2 Tablespoons Cooking Oil
Step By Step Instructions for Methi Paratha Recipe | Methi Ka Paratha
- Wash the fenugreek leaves (methi) and remove them from the stems. Chop the leaves coarsely.250 gm Methi (Fenugreek Leaves)
- Combine whole wheat flour (gehun ka atta) & chickpea flour (besan).2 Cups Whole Wheat Flour (Gehun ka Atta), 1/2 Cup Besan (Gram Flour)
- Add finely chopped green chillies along with ajwain (carom seeds), saunf (fennel seeds), red chilli powder, black pepper powder (kali mirch), coriander powder (dhania powder), garam masala, jeera powder (cumin powder) and salt.1-2 Green Chillies, 1/2 Teaspoon Ajwain (Carom Seeds), 1/2 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch), 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Salt or to taste
- Then add the chopped fenugreek leaves (methi) to the bowl.250 gm Methi (Fenugreek Leaves)
- Mix the flour mixture with the methi leaves.
- Start adding water slowly and knead the mixture to create a medium firm dough.
- Divide the dough into 8 equal sized balls.
- Sprinkle some dry flour on a flat surface and flatten out the ball into a small disc with the help of a rolling pin.
- Brush the flattened dough with some oil.
- Then fold the dough to create a semicircle. Brush the top with a few drops of oil.
- Again fold the dough to create a quarter circle and brush with oil. This folding and brushing with oil helps create the flaky layers in the paratha.
- Flatten out the dough with the help of a rolling pin into a triangular shape.
- Place the paratha on a hot girdle or skillet (tawa) and cook for 15-20 seconds on one side.
- Flip the paratha when one side is slightly cooked. Brush a few drops of oil on the top.
- Keep flipping the paratha this way till both sides are cooked and golden brown in color.
- Methi Paratha is ready. Serve it hot with curd, pickle or chutney.
