Methi Paratha

Easy Methi Paratha recipe made with fresh fenugreek leaves, whole wheat flour & spices. Wholesome, flavorful, and perfect for cozy meals!

Recipe Source Link:https://www.mygingergarlickitchen.com/methi-paratha/

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RECIPE INGREDIENTS

» Ingredients

• 1 bunch fresh fenugreek leaves (methi)
• 2-3 small green chilies
• 1-inch ginger, peeled and chopped
• 4 garlic cloves, peeled
• 2 cups whole wheat flour
• 1/4 cup gram flour (besan)
• 1 teaspoon cumin seeds
• 2 teaspoons coriander powder
• 1.5 teaspoons red chili powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala powder
• 1 teaspoon carom seeds (ajwain)
• A pinch of asafetida (hing)
• Salt, to taste
• 1 tablespoon ghee (for the dough)
• Water (for rinsing and kneading)
• Oil or ghee (for cooking parathas)

RECIPE INSTRUCTIONS

» Prepare the fenugreek leaves

1. Pluck the fenugreek leaves from the stems and discard the stems. Add water to a large bowl and mix in some salt. TIP: This step helps reduce the bitterness of the leaves.
2. Discard the water and rinse the leaves thoroughly 3-4 times to remove any dirt. Drain the leaves well, finely chop them, and set aside.

» Make the spice paste

1. In a blender or mortar-pestle, grind the green chilies, ginger, and garlic into a coarse paste. Set aside.

» Make the dough

1. In a large mixing bowl, combine the whole wheat flour, gram flour, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, asafetida, prepared spice paste, salt, and 1 tablespoon of ghee. Mix well to combine.
2. Add the carom seeds and chopped fenugreek leaves, mixing everything thoroughly. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Cover the dough and let it rest for 15-20 minutes.

» Roll out the parathas

1. After resting, knead the dough again. Divide it into 9-10 equal portions and roll each into a smooth ball. Flatten each ball slightly between your palms. Dust a dough ball with dry flour and roll it into a 4-inch circle.
2. Apply ghee or oil over the surface, sprinkle with a little dry flour, and fold it into a semi-circle. Brush the semi-circle with ghee or oil, sprinkle with flour, and fold again to form a triangle.
3. Dust the triangle with dry flour and roll it into a 4-5 inch triangle, about 1/8 inch thick. Parathas are generally rolled slightly thicker than rotis.

» Cook the parathas

1. Heat a flat skillet or tawa over medium heat. Place a rolled paratha on the hot skillet. Cook for 2-3 minutes or until brown spots appear on the bottom side. Flip it over and drizzle a little oil or ghee on the cooked side. Flip again, applying oil or ghee to the other side. Cook until both sides are golden brown and slightly crisp. Repeat for the remaining dough balls.

» Serve

1. Your delicious methi parathas are ready! Serve them hot with yogurt, pickle, or your favorite chutney. They also pair beautifully with a cup of masala chai for a tea-time snack.

RECIPE NOTES

1. For softer parathas, keep them covered in a container or wrap them in a clean kitchen towel until they are ready to serve.
2. For easier rolling, use dry flour. This will prevent the dough from sticking to your palms while rolling.
3. Make sure to keep the dough balls covered at all times with a cloth to prevent them from drying out.