Methi paratha is a delicious and nutritious North Indian dish made with fenugreek leaves (methi) and whole wheat flour. Here’s a recipe to make it at home:
Delicious North Indian flatbread made with whole wheat flour and fenugreek leaves, seasoned with spices, perfect for a nutritious meal.
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1 small onion, finely chopped (optional)
- 1-2 green chilies, finely chopped (adjust according to taste)
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (adjust according to taste)
- 1/2 teaspoon garam masala powder
- Salt to taste
- 2 tablespoons oil or ghee
- Water, as needed
- Ghee or oil for cooking parathas
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, chopped onion (if using), chopped green chilies, cumin seeds, turmeric powder, red chili powder, garam masala powder, salt, and 2 tablespoons of oil or ghee.
- Mix well to incorporate all the ingredients.
- Gradually add water little by little and knead into a smooth and soft dough. The dough should be firm yet pliable. Cover the dough and let it rest for about 15-20 minutes.
- Divide and Roll:
- After resting, divide the dough into equal-sized portions and shape them into balls.
- Take one portion of the dough, dust it with some flour, and roll it out into a circle of about 6-7 inches in diameter. Use a rolling pin and rolling board for this.
- Cook Paratha:
- Heat a tawa (flat pan) or skillet over medium heat. Once hot, place the rolled-out paratha on it.
- Cook for about a minute or until you see small bubbles forming on the surface.
- Flip the paratha and cook the other side for another minute.
- Brush some ghee or oil on top and around the edges of the paratha.
- Press gently with a spatula to ensure even cooking and to make the paratha crispy.
- Continue to cook until both sides are golden brown and crisp.
- Serve:
- Once cooked, remove the methi paratha from the tawa and transfer it to a plate.
- Serve hot with yogurt, pickle, or any curry of your choice.
Tips:
- Adjust the spice levels according to your taste preference.
- You can also add other finely chopped vegetables like grated carrot or boiled mashed potatoes to the dough for variation.
- Ensure that the methi leaves are washed thoroughly to remove any dirt or grit before chopping.
- Serve the methi parathas hot to enjoy them at their best flavor and texture.
Enjoy your homemade North Indian-style methi parathas!