Methi Paratha
Methi Paratha is a healthy Indian flatbread that is wholesome, nutritious, filling, and satisfying! With the healthy benefits, it provides deliciousness and flavors as well. These Parathas are best served with yogurt, pickles, tea, or coffee!
Ingredients
- 1½ cups methi leaves
- 2 cups whole wheat flour
- ¼ cup gram flour
- 2 teaspoon ghee or oil
- 2 tablespoon yogurt (optional)
- Salt to taste
- 1 teaspoon green chili paste or to taste
- 1 teaspoon grated ginger
- 1 teaspoon ajwain (carom seeds)
- ½ cup water or as required
For Cooking The Parathas
- Whole wheat flour to roll the paratha
- Ghee, oil, or butter to cook the paratha
Instructions
Preparations
- Rinse fenugreek leaves thoroughly, drain, and chop them finely.
Making The Dough
- Add whole wheat flour, besan, ghee, yogurt, salt, green chili, ginger paste, and carom seeds in a large mixing bowl and mix well.
- Now add methi leaves and mix well to incorporate. Then add ½ cup of water gradually, mix, and start kneading the dough.
- You may need less than ½ cup of water, so do not pour the water at once. Add it to the flour mixture gradually.
- The dough should be semi-soft, not too soft or too stiff. Once the dough is made, add a teaspoon of oil and knead it until it is smooth.
- Cover the dough with a damp muslin cloth and rest it for 15 minutes.
Rolling The Methi Paratha
- After the dough has rested, knead it again and divide it into 10-11 equal-sized balls. Cover the dough balls to prevent them from drying out.
- Now, take one dough ball and coat it lightly with dry flour. Flatten the dough ball with your hand. Roll the dough ball with a rolling pin into a 5-6 inches diameter circle.
- Add a little ghee in the center and spread it evenly. Bring the edges of the rolled paratha together and seal them, as you do with the stuffed paratha. You can see the step-by-step pictures in the post for the visual idea.
- Now press the dough ball and sprinkle some dry flour. Roll the paratha into a circle of 7-8 inches in diameter.
Cooking The Paratha
- Heat the tawa on medium heat and place the rolled paratha on it. Ensure your tawa is well heated before placing the rolled paratha on it.
- Cook the paratha until you see the tiny bubbles on the top. Flip the paratha and cook it on the other side as well.
- Now apply Ghee on the paratha and press gently with the spatula until the paratha is cooked and lightly golden on each side.
- Remove the paratha from the tawa, place it onto a plate lined with a paper towel, or put it into a Roti basket. Similarly, continue cooking the rest of the methi parathas.
Storing Suggestions
- Refrigerator: Store the parathas in an airtight container in the fridge for 4-5 days.
- Freezer: They also freeze well. So you can make the Methi Paratha in large quantities and freeze them for up to three months. After making parathas, let them cool completely. Then, wrap them tightly with plastic wrap, place them in the freezer-safe bag or container, and freeze them.
- Re-Heating: Re-heat the parathas in a skillet on medium heat on the stove until hot.
Notes
- Fresh Methi Leaves: Use fresh Methi leaves and discard the wilted leaves. If you want to remove the bitterness of the leaves, mix them with some salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of Methi leaves.
- Chickpea Flour (Besan): The flour makes the parathas tastier and flaky. However, you can skip the besan if you want.
- Water: Do not add water at once. Add it gradually until you get the right consistency of the dough.
- Cooking The Paratha: While cooking Paratha, press it gently with a spatula, often for even cooking. You can use oil or butter instead of ghee to cook the parathas.
Nutrition (Approximate Values)
Calories : 124kcalCarbohydrates : 22gProtein : 5gFat : 2gSaturated Fat : 1gPolyunsaturated Fat : 0.4gMonounsaturated Fat : 0.4gCholesterol : 3mgSodium : 4mgPotassium : 119mgFiber : 3gSugar : 1gVitamin A : 7IUVitamin C : 0.02mgCalcium : 154mgIron : 2mg
Tried this recipe?Tag @vegehomecooking On Instagram