Name: Methi Paratha recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: Methi leaves – 1cup tightly packed and finely chopped; Wheat flour – 1 1/2 cups + 2tbsp for dusting rolling board.; Gram Flour – 2tbsp; Amchur Powder – 1tsp; Asafoetida – ½ tsp; Coarsely ground Cumin Seeds – 1 tsp; Coarsely ground green chillies – 2-3; Garlic cloves– 2 (Grind coarsely); Salt to taste; Ghee / Oil– 1 tbsp. for kneading + 2-3 tbsp for greasing; Water as required for kneading; Serving – Curd or pickle or any dip or sauce.

ABOUT Methi Paratha RECIPE

Paratha is a traditional Indian flatbread which is prepared in many ways using variety of veggies or even dairy ingredients. Kids friendly, healthy, nutritious and loved by everyone, Methi paratha tastes amazing with achar or pickle or even with how tea. Paratha is a dish which we love and prepare at home regularly.

Ingredients Serving: 4

Methi leaves – 1cup tightly packed and finely chopped
Wheat flour – 1 1/2 cups + 2tbsp for dusting rolling board.
Gram Flour – 2tbsp
Amchur Powder – 1tsp
Asafoetida – ½ tsp
Coarsely ground Cumin Seeds – 1 tsp
Coarsely ground green chillies – 2-3
Garlic cloves– 2 (Grind coarsely)
Salt to taste
Ghee / Oil– 1 tbsp. for kneading + 2-3 tbsp for greasing
Water as required for kneading
Serving – Curd or pickle or any dip or sauce.

Instructions

Wash plucked Methi leaves twice/thrice. Drain off water completely. Chop finely or run through a food processor.
In a large deep bowl take wheat flour, gram flour, salt, crushed cumin, coarsely ground Green chili and garlic, oil, salt, amchur powder, Asafoetida. Mix it.
Add chopped methi leaves. Mix it well.
Add water slowly at a time and knead it into a smooth dough. Cover and keep aside for 15 minutes.
Divide dough into 8-9 equal parts. Shape them into a smooth ball.
Dust rolling board with some wheat flour. Roll dough ball into a small 3-inch circle. Apply some ghee and sprinkle some wheat flour. Fold it in the center. Fold it again in the center to form a triangle.
Roll it again into a thin roti or circle about (6-7” diameter).
In a nonstick tava or griddle, drizzle ghee. Spread evenly all over on its surface with rubber spatula.
Place paratha on it. Let it cook till bubbles appear on the top. Cook on medium low flame.
Flip it over and let it cook for few seconds. Apply some ghee.
Flip it again and apply ghee on another side and cook until light brown spots appear on both the sides and paratha puffs up. Press in between with the help of spatula for even cooking.
Once cooked properly transfer it on a plate.
Serve hot with curd, pickle or any subji or curry.

Similar Recipes