Methi Paratha is an absolutely delicious and health-benefiting flatbread made from fresh fenugreek leaves (methi), whole wheat flour and spices. This Methi Paratha is especially popular in northern India during winters and can be served for breakfast, lunch or dinner as per your desire. Mainly because it goes very well with curd, pickles, or any curry one chooses to prepare for consumption, it can be a good addition to one’s meal list. Best enjoyed with white butter and a cup of chai!

Ingredients

• 2 cups whole wheat flour

• 1 cup fresh methi leaves (fenugreek) washed and finely chopped

• 1/4 cup yogurt (optional for softness)

• 1-2 green chilies finely chopped

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon red chili powder

• 1/2 teaspoon cumin powder

• 1/2 teaspoon carom seeds (ajwain)

• Salt to taste

• Water (as needed)

• Ghee or oil (for cooking)

Step By Step Guide

Prepare The Dough

In a bowl add 2 cups of whole wheat flour and ½ teaspoon salt or as required. Add the chopped fenugreek leaves, ½ to 1 teaspoon chopped green chilies (1 to 2 green chillies), 1.5 teaspoons of finely chopped garlic and 2 teaspoons oil. First mix and then start to knead the dough. Add water as needed when you go about kneading the dough.

Shape The Parathas

Pinch medium-sized portions from the dough. Roll the dough between your palms to make a neat round ball of dough. Lightly dust a rolling surface with flour. Roll out each ball into a circular paratha (about 6-8 inches in diameter).

Cook The Parathas

Heat a tawa or flat skillet over medium heat. Place a rolled paratha on the tawa. Cook for 1-2 minutes until small bubbles appear, then flip. Apply a little ghee or oil on both sides and cook until golden brown spots form. Repeat with the remaining dough.

Serve Hot

Serve Methi Parathas with yogurt, pickles, or any curry of your choice.