Methi paratha is a healthy, tasty and flaky paratha stuffed with fresh fenugreek leaves and other spices. Later it is rolled flat like chapathi and roasted similar to any other paratha’s. It is an ideal flatbread recipe for lunch boxes which is heavily popular with Marathi and Hindi-speaking community in India.
Methi ParathaCourse: Main Course, Snacks, BreakfastCuisine: IndianDifficulty: Medium
Methi (fenugreek) leaves, chopped – 2 cups
Wheat flour – 2 cups
Onion (chopped) – 1 small (optional)
Kasuri methi – 1 tsp
Garlic paste – 1/2 tsp
Garam masala – 1/2 tsp
Cumin powder- 1/3 tsp
Turmeric powder – 1/4 tsp
Chili powder – 1/2 tsp
Carom seeds – 1/8 tsp (optional)
Oil – 1 to 1.5 tbsp
Maida or wheat flour for dusting
Salt to taste
Oil/ghee for frying
- Take a mixing bowl and mix all the ingredients except wheat flour and oil.
- Mix well and add wheat flour.
- Knead the dough by adding water slowly, add oil too.
- Prepare the dough and rest it for 15 minutes.
- Make 6 balls of equal size and roll them into circle, one by one. (Use maida/ wheat flour for dusting, so that it doesn’t stick. Don’t stack them one on top of the other as they will stick. If at all you stack, use butter paper in between the parathas)
- Heat a frying pan and grease it.
- Fry paratha on both the sides.
- Repeat for remaining balls.
- Place butter on top and serve hot with yoghurt/ pickle/ raita/ mint chutney etc.
- If you want to avoid onion and garlic, then carom seeds quantity should be slightly more.