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 variety 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.
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 it increases the taste.
Coming back to the Methi Paratha, Pasta loves it flavored with chopped Garlic, julienned ginger, and 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, few hours or rest of the dough is required to make soft parathas.
Here’s how I make Methi Paratha at Debjanir Rannaghar:
- Whole Wheat Flour: 2 Cup (300g)
- Extra Flour: for dusting
- Methi/ Fresh Fenugreek Leaves: around 1 Cup
- Ginger (julienned): ¼ Tsp.
- Chopped Garlic: ½ Tsp.
- Chopped Green Chili: ¼ Tsp.
- Sour Curd (for kneading): 1 Cup
- Carom Seed: ½ Tsp.
- Salt: to taste
- Lukewarm Water: as required apart from the curd
- Ghee/ Vegetable Oil: 1 Tsp. 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, Chopped Green Chili and mix again.
- Now add the sour card and 1 Tsp. Oil/ Ghee to the Flour mixture and start kneading.
- Add 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 the side.
- Serve Methi Paratha hot with your choice of Side or Raita.
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 required water.
Paratha/ bread recipes from Debjanir Rannaghar apart from Methi Paratha:
- Gobi Paratha (also known as Cauliflower Paratha)
- Chatur Paratha (also known as Sattu Ka Paratha)
- Luchi (also known as Bengali deep-fried flatbread)
Have you tried the Methi Paratha Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on dolonchttrj@gmail.com or in Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
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