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- Duration: 20 minutes
- Serves: 24 people
Spice Level: Low
It is good to wash the plucked methi leaves well in advance. You could also thoroughly wash and keep them in a colander overnight, so that the water can drain out completely. Also, while kneading the dough, take care to add very little water as coupled with the natural moisture of the methi leaves, it may make the dough runny.
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Methi Paratha is a healthier alternative to the plain paratha. It is not just more nutritious but is also packed with more flavours. Methi Paratha is quite popular among north Indians, especially in Punjab during the winter months.
- Wheat flour (atta) (2 cups)
- Fenugreek leaves (methi) (1 cup)
- Green chillies (hari mirch), finely chopped (1)
- Garlic (lahsun) cloves, finely chopped (3 to 4)
- Oil (2 tsp)
- Water (as required)
- Salt (to taste)
- Wash the methi leaves thoroughly and then chop them finely. Keep aside for at least 4 to 5 hours.
- In a paraat (big, flat plate with shallow edges), mix in the atta and salt. Then, add the chopped methi leaves, green chillies, garlic cloves and oil. Mix well.
- Knead the mixture into a smooth dough and make medium-sized balls out of it.
- Using a rolling pin, flatten the dough balls into medium-sized rotis.
- Heat a tava and one-by-one, cook the Methi Parathas on it. Use some oil or ghee to spread on them and keep cooking till they have turned brown on both sides.
- Serve the Methi Parathas hot with dahi and pickle.
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