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Methi Paratha Recipe

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★★★★★

4.7 from 116 reviews

Methi Paratha is a flavorful Indian flatbread made with whole wheat flour and fresh fenugreek leaves, seasoned with aromatic spices like garam masala, ajwain, and green chili. This delicious, nutritious paratha is perfect for breakfast or a light meal, served hot with pickle, yogurt, or chai tea.

Ingredients

Scale

For the Dough and Paratha:

  • 2 cups atta (260 grams, whole wheat flour)
  • 2 cups chopped methi leaves (around 50–60 grams, weight of leaves only)
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon ajwain (carom seeds)
  • 1 green chili, finely chopped
  • 3/4 teaspoon salt (or to taste)
  • 2 teaspoons oil (plus more for cooking, preferably avocado oil)
  • Water, approximately 1/2 to 3/4 cup (to knead the dough)

Instructions

  1. Mix Ingredients: In a large bowl, combine the whole wheat flour, chopped methi leaves, garam masala, ajwain, finely chopped green chili, salt, and 2 teaspoons of oil thoroughly.
  2. Knead Dough: Add water gradually, about 1/2 to 3/4 cup, while kneading the mixture into a smooth, soft dough. Cover the dough with a cloth and allow it to rest for 20 minutes to hydrate and soften.
  3. Divide Dough: After resting, divide the dough into 8 equal parts, each weighing approximately 65-67 grams. Preheat a tawa or iron skillet on medium-high heat.
  4. Roll Parathas: Take one dough ball, keeping others covered to prevent drying. Roll it between your palms to form a smooth round ball, flatten slightly, then roll it out on a lightly dusted surface into a 6-7 inch diameter circle, ensuring even thickness.
  5. Cook First Side: Place the rolled paratha on the hot tawa and cook for about one minute until bubbles start to appear and the underside has light brown spots.
  6. Flip and Oil: Flip the paratha, apply about 1/4 teaspoon oil on the half-cooked side, then flip again to the original side.
  7. Cook and Oil Other Side: Apply oil on the second side, press lightly with a spatula, and cook until both sides have golden brown, crisp spots, flipping as needed to avoid burning.
  8. Repeat: Repeat the rolling and cooking process with the remaining dough balls.
  9. Serve: Serve the hot methi parathas immediately with pickle, yogurt, and a cup of chai for a perfect Indian meal experience.

Notes

  • Use fresh methi leaves for the best flavor; dried methi can alter the taste and texture.
  • Adjust the green chili amount to your spice preference.
  • You can substitute avocado oil with other neutral oils like vegetable oil or ghee for cooking.
  • Resting the dough is important to ensure soft and pliable parathas.
  • Ensure the tawa or skillet is preheated properly to avoid sticking and uneven cooking.
  • If the dough feels dry, add a little more water incrementally until soft.
  • Serve freshly made for the best taste and texture; these parathas are not ideal for reheating as they might become chewy.

Keywords: Methi Paratha, Fenugreek flatbread, Indian bread, Whole wheat paratha, Healthy Indian breakfast

Find it online: https://dinewithlily.com/methi-paratha-recipe/