Methi Paratha | How to make Methi Paratha - by foodogger

Methi Paratha

methi paratha recipe | methi ka paratha | fenugreek paratha recipe with detailed photo. a healthy, tasty, and flaky paratha stuffed with fresh fenugreek leaves and other spices. it is an ideal flatbread recipe for lunch boxes which is heavily popular with Marathi and Hindi speaking communities in India. 

Ingredients

• 2 cups wheat flour/atta
• 1 cup methi leaves/fenugreek leaves finely chopped
• ¼ cup curd/yogurt fresh/sour
• ½ tsp turmeric / Haldi
• 1 tsp ginger paste
• ½ tsp Kashmiri red chili powder / lal mirch powder
• ¼ tsp cumin powder/jeera powder
• salt to taste
• ½ tsp carom seeds/ajwain
• 2 tsp oil
• water as required to knead the dough
• 5 tsp oil/ghee for roasting

Instructions

• firstly, in a large mixing bowl take wheat flour and chopped methi leaves.
• also, add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
• additionally, add spices and salt to taste.
• furthermore, add 2 tsp of oil and combine well.
• additionally, add some water and knead the dough.
• cover with a moist cloth and rest for 30 minutes.
• now pinch a medium-sized ball of dough, roll, and flatten it.
• also, dust with some wheat flour.

• roll to 5 inches using a rolling pin.
• additionally, grease with ghee or oil
• bundle it up and flatten to the ball.
• further, roll it in a thick circle like paratha.
• now on a hot Tawa place the rolled paratha and cook for a minute.
• furthermore, when the base is partly cooked, flip the methi paratha.
• also, brush oil/ghee and press slightly.
• finally, serve methi paratha with raita and pickle.