Description
Nutritious yet tasty Methi Paratha prepared with whole wheat flour, fresh fenugreek leaves, and a few spices.
Ingredients
Units
Scale
- 300g Whole Wheat Flour (2 Cup)
- Extra Flour for dusting
- 1 bunch Methi/ Fresh Fenugreek Leaves (around 1 Cup)
- 1/4 Tsp. Ginger (julienned)
- 1/2 Tsp. Chopped Garlic
- 1/4 Tsp. Chopped Green Chili
- 1 cup Sour Curd (for kneading)
- 1/2 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)
Instructions
- Wash and Chop Methi leaves.
- Take Whole Wheat Flour along with 2/3 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 1/2 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.
Notes
- 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
Nutrition
- 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