Preparing the lunch box for Pasta these days is a tedious task. She is though not a choosy and picky eater, but she loves variations. Given Pasta loves Paratha, especially as part of her lunch box that she carries to school, I make it almost twice a week for her. She, in fact, has a typical preference for spicy and stuffed Paratha! Yes, my 4 years old has a thing for spices! Now that, Winter is here and so is the time of having different types of Paratha, I am making a variety of paratha these days including Methi Paratha.
It is not that I don't make Parathas in other seasons, however, winter is obviously the time when I opt for those with several variations. Methi Paratha is one such variation, a popular Indian flatbread prepared with Fresh Fenugreek leaves. I purchased a fat bunch of Methi leaves yesterday from Market and have used the entire batch to make Methi Paratha.
All About Paratha
For the stuffed Paratha or in general anything apart from the Bengali Tinkona Porota, I use whole wheat flour instead of all-purpose flour. Methi Paratha is no exception to this rule. Generally, in other states, whole wheat flour is mostly used for making Parathas, however, Bengali paratha is prepared with all-purpose flour. It is needless to say that the Whole Wheat version is more nutritious. I add Curd while making the Paratha which gives that extra dose of nutrition and obviously increases the taste.
Easy Lunch box Recipe
Coming back to the Methi Paratha, Pasta loves it flavored with chopped Garlic, julienned ginger, and a little Carom seed. By the way, she prefers little Green Chilli too. In addition, I make Pasta's Methi Paratha with Ghee while ours are shallow fried with Oil for the obvious reason ;).
She prefers to have her Methi Paratha with Jam and hence, her box contains a spoonful of homemade Jam. In addition to that, I add some seasonal fruits to the box. I generally knead the Flour at night and use that in the morning to make the paratha. This is to save time, given we all are in hurry in the morning. In addition, a few hours or the rest of the dough is required to make soft parathas.
Here's how I make Methi Paratha at Debjanir RannagharPrint
Nutritious yet tasty Methi Paratha prepared with whole wheat flour, fresh fenugreek leaves, and a few spices.
- 300g Whole Wheat Flour (2 Cup)
- Extra Flour for dusting
- 1 bunch Methi/ Fresh Fenugreek Leaves (around 1 Cup)
- ¼ Tsp. Ginger (julienned)
- ½ Tsp. Chopped Garlic
- ¼ Tsp. Chopped Green Chili
- 1 cup Sour Curd (for kneading)
- ½ Tsp. Carom Seed
- 1 Tsp. Salt or to taste
- Lukewarm Water as required apart from the curd
- 3 Tbsp. Ghee/ Vegetable Oil: (for making the dough and as required for frying)
- Wash and Chop Methi leaves.
- Take Whole Wheat Flour along with ⅔ Tsp. salt in a bowl and mix both.
- Now add Carom seed, chopped Methi leaves, julienned Ginger, Chopped Garlic, and Chopped Green Chili and mix again.
- Now add the sour card and 1 Tsp. Oil/ Ghee to the Flour mixture and start kneading.
- Add the required lukewarm water and make a semi-soft dough.
- Divide the dough into 8 equal portions and make balls of each portion
- Now heat a Tawa on medium heat to make the Paratha.
- Take one dough ball and upon dusting some flour roll it to make a medium thick round shape Roti/ flatbread.
- Place the Roti over hot Tawa and start roasting on medium flame.
- Once the Roti is almost half cooked from one side flip it over and start roasting again.
- Now pour around ½ Tsp. Oil or Ghee from the side of the Paratha and reduce the flame.
- Using a spatula press the paratha and flip it to cover another side with the Oil/ Ghee.
- Flip it as required until the paratha is crisp and golden from both sides.
- Serve Methi Paratha hot with your choice of Side or Raita.
- In case you are not making the Paratha, the dough can be stored in an airtight container in the refrigerator. I do the same.
- If Making on the same day, give the dough rest for at least 30 minutes before making the Paratha.
- Instead of Green Chili, you can use Red Chili Powder.
- Curd can be skipped and replaced with the required water.
- Prep Time: 10
- Cook Time: 15
- Category: Main
- Method: Cooking
- Cuisine: North Indian
- Serving Size: 50g
- Calories: 269
- Sugar: 3.1g
- Sodium: 422mg
- Fat: 7.4g
- Saturated Fat: 4.5g
- Carbohydrates: 41.4g
- Fiber: 1.5g
- Protein: 7.7g
- Cholesterol: 19mg
Keywords: methi paratha recipe, indian paratha recipe, easy tiffin box recipe, lunch box recipe, debjanir rannaghar
Let's connect over Methi Paratha
I would love to see a picture if you are making the prawns following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.