Methi Paratha | Methi Roti Recipe
It’s an Indian bread made with fenugreek leaves and some spices.
Prep Time15 mins
Cook Time15 mins
Resting time20 mins
Total Time50 mins
Servings: 8 parathas
- 1 1/2 cup Wheat Flour
- 1/2 bunch Methi leaves
- 1/2 tsp Garam Masala
- 1/2 tsp Ajwain
- 1 tsp Chili Powder
- 1 tbsp Curd
- Salt as needed
- Water To knead the dough
- 1 tbsp Oil
- Ghee To cook paratha
First, clean the leaves by soaking them in water with a little bit of salt. This will help to remove the pesticides they used for the leaves.
After soaking it for a few mins, remove the leaves and rinse in water for 2 to 3 times and clean well. Once it is cleaned, chop the leaves roughly.
Now take a big mixing bowl, add wheat flour, chopped leaves, salt, ajwain, curd, chili powder, and garam masala powder.
Now knead the dough with warm water and at the end, add 1 tbsp of oil and cover the dough and rest for at least 20 mins.
After 20 mins, take out the dough, knead a little bit and make some lemon size balls out of it. sprinkle some dry flour over the ball and start pressing it, if you feel it’s sticky, sprinkle more flour and roll it to a paratha size.
Now heat the Tawa, place the paratha and cook it. After a few secs when you notice its cooking well, flip it and cook. Meanwhile, apply ghee over the paratha on both sides. Once it is done, take out and start stacking the parathas.
Finally serve the Methi Parathas with raita, curry or pickle.