Methi Paratha Recipe
Easy Lunch Box Recipe!
Ingredients
- 1.5 cup Methi leaves/Fenugreek leaves chopped
- 2 cups Wheat flour
- 1 tbsp White sesame seeds
- 1 tsp Carom seeds/Ajwain
- 1 tsp Red chili powder
- 1/2 tsp Turmeric Powder/Haldi
- 1 tsp Coriander Powder/Dhania Powder chopped
- 1/4 tsp Cumin Powder/Jeera Powder
- 1/8 tsp Asafoetida/hing (Optional)
- 1 Green chili grated
- 1/4 tsp Ginger grated
- 4-5 Garlic grated
- 1 1/4 tsp Salt or as required
- 2 tsp Dahi/Yogurt
- 2 tsp Oil
- Oil for frying
- 1/2 Cup Water
Instructions
- Clean and wash methi/fenugreek leaves in a big pot of water/in a salad spinner, 3 - 4 times until you will not see dirt in them. Once dry, you can chop them finely.
- In a bowl, add wheat flour, sesame seeds, ginger, garlic, chillies, turmeric, red chili powder, coriander powder, cumin powder, garam masala, carom seeds, and salt.
- Add in some dahi and oil.
- Add methi leaves into the mixture. Mix them well with your hands and it will create some moisture in the flour mixture.
- Add water, little at a time, until a soft dough is formed. You can add 1 to 2 tbsp more water if required. Keep kneading for 3-5 minutes.
- Once the dough is formed, spread a few drops of oil, cover the bowl, and keep aside for 10 minutes.
- Knead the dough for 1 minute, divide the dough, and make 10 equal balls.
- Meanwhile, preheat a griddle on medium high heat( between 6-7). If you are using an iron griddle, the temperature should be medium. Make sure you are not heating it for too long or short.
- Take one ball, dust some flour onto it, and roll it into a round shape around 6-7 inches. You can dust some more flour if required.
- Once the griddle is hot, transfer the paratha onto it.
- Spread some oil over the paratha. Let it cook till you see small bubbles on the top and flip to the other side(oil side) of the paratha and let it cook till you see light brown spots. Spread some more oil on the top.
- Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve.
- You can roll and cook rest of the parathas in the same manner.
Notes
- Do not add too much water into the dough or it will become too loose and it will be hard to roll the Paratha.
- If your dough becomes too loose, add some flour, knead it again, keep it in the refrigerator for 10-15 minutes, and roll it immediately.
- Do not make the dough too hard or else the paratha will turn hard.
- Dust very little flour while making paratha and add more if you need to. Too much flour while rolling the paratha will make it hard.
- Heat a griddle well but not too hot. If it is too hot then the paratha will get undercooked even though you will find dark spots on paratha.
- If the griddle is not hot enough, the paratha will take a long time to cook and turn hard.
- If you are storing the parathas, line a cheesecloth or paper towel in a container and stack all the parathas on top of it, keeping the lid slightly open for 5 minutes. Then, close the lid.