Methi Paratha

5 from 2 votes

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Course: Main

Cuisine: North Indian

Keyword: Debjanir Rannaghar, easy tiffin box recipe, indian paratha recipe, lunch box recipe, methi paratha recipe

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: People

Calories: 269kcal

Cost: Rs 100

300 g Whole Wheat Flour 2 Cup
Extra Flour for dusting
1 bunch Methi/ Fresh Fenugreek Leaves around 1 Cup
¼ teaspoon Ginger julienned
½ teaspoon Chopped Garlic
¼ teaspoon Chopped Green Chili
1 Cup Sour Curd for kneading
½ teaspoon Carom Seed
1 teaspoon Salt or to taste
3 tablespoon Ghee/ Vegetable Oil for making the dough and as required for frying
Lukewarm Water as required apart from the curd

Get Recipe Ingredients

Wash and Chop Methi leaves.
Take Whole Wheat Flour along with ⅔ teaspoon 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 teaspoon 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 a hot Tawa and start roasting on a medium flame.
Once the Roti is almost half-cooked from one side, flip it over and start roasting again.
Now pour around ½ teaspoon Oil or Ghee from the side of the Paratha and reduce the flame.
Using a spatula, press the paratha and flip it to cover the other 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.