Ingredients for Methi paratha
- 2 cups wheat flour
- 1 cup fenugreek leaves (methi)
- 1 tbsp. gram flour (besan)
- 1 tsp. turmeric powder
- 1 tsp. red chilli powder
- 1 tsp. cumin powder
- 1 tsp. carom seeds (ajwain)
- 1 tsp.salt or to taste
- 1/4 cup yogurt
- 1 tbsp. ghee
- 1 tsp. ginger paste
- As required, water
- As required, ghee
Cooking Instructions for making Methi paratha
Clean fenugreek leaves by separating stem and leaves. Discard the stem.
Wash fenugreek leaves in water 2– times to get rid of dirt and mud.
Transfer them to a colander to drain all the water.
Finely chop the fresh fenugreek leaves and set aside.
Combine flour, spices, yogurt, 1 tablespoon ghee and fenugreek leaves in a deep bowl.
Rub them together and mix nicely. The mixture should look like bread crumbs.
Use as required water to form smooth, pliable, soft dough. Knead the dough for 5 minutes.
Cover the dough with a clean kitchen towel and rest for 10 minutes.
To prepare the methi paratha, heat a tawa/cast iron griddle over medium flame.
Divide the dough into 6 equal portions. Shape each portion of dough into a ball.
Dust the kitchen counter with flour. Place one ball of dough. Roll it out into a diameter circle using a rolling pin.
Place the paratha on the hot griddle, cook from both the sides.
Smear a teaspoon of ghee on one side, flip the paratha and apply a teaspoon of ghee on the other side as well.
Cook, flipping alternatively till the paratha turn crisp from both the sides.
Similarly, prepare the remaining parathas.
Serve methi paratha warm with pickle or raita.
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