Wednesday, 26 November 2014

Methi Paratha

Healthy and nutritious parathas/ flat breads packed with fresh fenugreek leaves and spices. These parathas can be served with garlic yogurt dip and pickle. I packed them for Ryan's lunch box. These are soft, tastes delicious and packed with freshness from methi leaves.


  • 1 Cup whole wheat flour
  • 2 Tablespoon Besan
  • 1/2 Cup fresh methi leaves chopped finely ( fresh fenugreek leaves)
  • 1/2 Teaspoon cumin seeds
  • 1/2 Teaspoon red chilli powder
  • a big pinch of Hing / asafoetida
  • 2 Tablespoon vegetable oil
  • Salt to taste
  • water to knead the dough


1. In a large bowl, add whole wheat flour, besan, finely chopped methi leaves, red chilli powder, hing, cumin seeds, salt and 1 tablespoon vegetable oil
2. Mix everything together until oil is well absorbed by the atta


3. Now sprinkle 1 tablespoon of water at a time and start kneading the dough and bring everything together as a soft dough. cover the dough with plastic wrap
4. Set aside for 15 to 20 minutes
5. After 20 minutes, knead the dough once more. Make medium sized balls out of the dough

6. Roll each dough ball into round rotis



7. Heat a pan / tawa and cook the methi parathas over medium heat. Brush oil on both sides of the paratha

8. Serve hot with yogurt dip and pickle

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