What is Methi Paratha?
Methi = Fenugreek
Paratha = A type of bread made with wheat flour. It’s traditionally thicker than a roti and cooked with more oil or ghee.
Methi paratha is a great breakfast or brunch entree!
Timmi’s Tips and Tricks
- Try to minimize the number of times you flip the paratha on the pan/tawa. My usual number is 3: once soon after placing the dough on the pan, and once after each side is fully cooked. The more flips, the harder the paratha.
- Ghee is yummier than oil.
Servings: 5 parathas
- 2 cups methi leaves fenugreek leaves
- 2 green chilis chopped
- 1/2 medium red onion chopped
- 2.25 cups wheat flour
- 1.25 tsp salt or to taste
- 1/4 tsp red chili powder
- 1/2 tsp sukha dhaniya dry coriander powder
- 1/2 cup water
- 3-4 tsp oil or ghee 2 for the dough + 1-2 for greasing the pan
- Blend together fenugreek leaves and green chilis with some of the water.
- Mix together flour, fenugreek mixture, onion, 2 tsp oil, and all the spices to combine. Add enough water to combine (approximately the 1/2 cup mentioned in the description, but you may need slightly more or less depending on the flour).
- Knead the dough for a minute or so.
- Separate dough into 5 dough balls.
- Roll out a dough ball into a small circle and brush a little bit of ghee or oil on it.
- Fold the dough in half, roll it up, and flatten the roll to make a thick oblong ball with the dough.
- Roll out the dough into the desired size (ideally about 8-10 inches in diameter).
- Heat a flat pan or tawa up on medium-high heat. Grease the pan with a bit of ghee or oil.
- Put the rolled dough on the tawa.
- Once the bottom is cooked, flip to cook the other side.
- Once both sides are cooked, repeat with the remaining dough balls.
- Enjoy hot with some butter!
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