Methi Paratha
Methi Paratha is an Indian flatbread made by kneading whole wheat flour with fresh fenugreek leaves and spices, then rolled and cooked on a griddle.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (sifted) | 500 | Grams |
| Fenugreek Leaves (fresh, washed and finely chopped) | 2 | Bunch |
| Water (for kneading) | 250 | Milliliters |
| Yogurt (whole milk based) | 100 | Grams |
| Ghee (for cooking) | 5 | Tbsp |
| Salt (to taste) | 1 | Tsp |
| Red Chili Powder (for spice) | 1 | Tsp |
| Turmeric Powder (for color) | 0.5 | Tsp |
| Cumin Seeds (whole) | 1 | Tsp |
| Green Chili (finely chopped) | 2 | Count |
Instructions
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, yogurt, salt, red chili powder, turmeric powder, cumin seeds, and chopped green chili.
- Gradually add water to the mixture and knead into a soft dough. Cover and let it rest for 20 minutes.
- Divide the dough into equal portions and roll each portion into a ball.
- Flatten each ball slightly and roll it out into a circle of about 6 inches in diameter using a rolling pin.
- Heat a griddle on medium heat. Place the rolled paratha on the griddle and cook for 1-2 minutes until bubbles appear.
- Flip the paratha and apply ghee on the cooked side. Cook the other side for another 1-2 minutes.
- Flip again and apply ghee on the other side. Cook until both sides are golden brown and cooked through.
- Repeat the process for all dough balls. Serve hot with yogurt or pickle.
Kitchen equipment
GriddleRolling Pin