Recently I had shared the recipe for Methi Roti, today I am sharing the recipe for Methi Paratha. It’s one of the simplest parathas to make. It is prepared with fenugreek leaves and whole wheat flour.
Course: Main Course
Time: Preparation – 20 mins, Cooking – 10 mins, Total – 30 mins
Servings: makes 5-6 parathas
- Methi (Fenugreek Leaves) – 2 cups tightly packed (chopped)
- Whole Wheat Flour – 1.5 cups
- Red Chilli Powder – 1/4 tsp
- Water – to knead the dough
- Oil or Ghee (Clarified Butter) – for shallowing frying the parathas
- Salt to taste.
PS: 1 Cup = 250 ML.
How to make Methi Paratha:
- Take a bowl. Add whole wheat flour, methi, red chilli powder and salt. Mix. Add water as needed and make a soft smooth dough. Keep aside for 15 mins
- Knead the dough again a little bit. If it’s sticky, dust it as required
- Divide the dough into 6 equal size balls (or as required). Dust it with wheat flour and make a small round with a rolling-pin
- Pour a few drops of ghee or oil in the centre and spread with your fingers or a spoon
- Bring and fold the edges together. Dust the folded paratha and start rolling to make a normal size phulka. Dust again in between if required
- Meanwhile heat a tawa. Place the paratha on it
- Shallow fry it from both the sides with ghee or oil. Cook till you get the brown spots
- Your Methi Paratha is ready. Serve hot with butter and curd or simply enjoy it with a cup of tea.