Crispy, soft, and a lovely fragrant aroma – Methi Paratha

Methi Paratha is a healthier alternative to Simple Paratha and one of the best Indian breakfast recipes made with fenugreek leaves, whole wheat flour, and gram flour. Methi Ka Paratha is not only nutritious, but also simple to make and stomach filling. It works great with Masala Tea or plain curd (simple yoghurt) and pickle as a morning breakfast, a light evening meal, or packed in a lunch box.

Ingredients:

• 1 cup Whole Wheat Flour + 1/2 cup for dusting

• 1/4 cup Besan (gram flour), optional

• 1 cup Fenugreek Leaves (finely chopped)

• 1/2 teaspoon Cumin Seeds

• 1½ teaspoons Green Chilli-Ginger Paste (1 green chilli + ½ inch ginger), optional

• 1 teaspoon Red Chilli Powder

• 2 tablespoons Curd (Plain Yogurt)

• 1 tablespoon Oil + for shallow frying

• Salt to taste

How to prepare

1. Remove methi (fenugreek) leaves from stems.

2. Place the plucked leaves in a bowl of water and soak them for about 2-3 minutes to dissolve and separate any dirt or debris. To clean methi leaves, remove the leaves from the water and repeat the operation 2-3 times or more (as needed). Clean green methi leaves and finely chop them.

3. In a large bowl with a wide mouth, sift 1 cup whole wheat flour and gram flour. add Cumin seeds, green chili-ginger paste, red chilli powder, curd, 1 tablespoon oil, finely chopped methi leaves, and salt to the mixture.

4. Mix well.

5. To make a smooth and soft dough like chapati, add water as needed. Keep the dough covered with a towel or a plate for 15-20 minutes.

6. Knead the dough once more. It should be divided into 7-8 equal servings. Take each part one at a time and roll it into a ball before pressing it between your palms to form a pattie-like shape.

7. In a small plate, place 1/2 cup dry wheat flour. Place one of the patties on a rolling board and coat it with dry wheat flour.

8. It should be rolled out into a 4-5 inch diameter circle. Using a spoon or brush, apply a few drops of oil to one half of the portion.

9. Make a half-circle out of it. Spread a few drops of oil over it once more and fold it into a triangle.

10. Coat the triangle-shaped pattie in dry wheat flour and roll it out into a thin triangle

11. Over a medium flame, heat the tava. Place rolled paratha over it when it is medium heated.

12. Flip the paratha when little bubbles develop on the surface. It will take about 30-40 seconds to complete. Using a spatula, spread about /12 teaspoon oil evenly over its surface.

13. After 30-40 seconds, flip the paratha and use a spatula to evenly spread 1⁄2 tsp oil on the surface.

14. Cook until golden brown spots develop on both sides, pressing lightly with a spatula.

15. Place it on a platter. The Methi Ke Parathe is ready to eat. Serve it hot with pickles and plain curd or boondi raita.