Name: Methi Paratha recipe by Abhilasha Gupta at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 2 Cup Whole wheat flour; 1 cup tightly packed methi leaves; 2 green chilli; Gram flour 1 cup; Till 1 tsp; Haldi powder 1/2 tsp; ajwain 1 teaspoon; 8 Garlic cloves; Red chilli powder 1 /2 tsp; 2 teaspoon oil; 1/2 cup water of kneading as required; Salt as required; Oil or ghee as required for roasting

ABOUT Methi Paratha RECIPE

Methi paratha is a quick breakfast or a side accompaniment to any curry or pickle. These fenugreek flat bread are healthy alternative to plain parathas and packed with more flavors and nutrition.

Ingredients Serving: 6

2 Cup Whole wheat flour
1 cup tightly packed methi leaves
2 green chilli
Gram flour 1 cup
Till 1 tsp
Haldi powder 1/2 tsp
ajwain 1 teaspoon
8 Garlic cloves
Red chilli powder 1 /2 tsp
2 teaspoon oil
1/2 cup water of kneading as required
Salt as required
Oil or ghee as required for roasting

Instructions

1. Rinse the methi leaves well. Drain them completely.
2. Chop the methi leaves finely. Add green chilli and garlic grind in mixer keep aside.
3. IN a bowl of parat mix the hole wheat flour, gram flour, till, haldi powder, red chilli powder, oil 1 tsp and salt.
4. Add the paste of methi leaves, green chillies garlic, and mix.
5. Pour some water and knead to a smooth dough.
6. Make medium sized balls of the dough.
7. Dust the dough ball with some flour and then start rolling the methi paratha.
8. Roll the dough into medium sized rotis or round.
9. Place the methi Partha on hot tawa or griddle.
10. When one side is bit cooked or about 1/4 cooked, then flip the Partha.
11. Spred ghee or oil on this side.
12. Flip again and you should see some brown spots on the paratha. Apply ghee on this side too.
13. Flip again a couple of times, till the methi Partha is evenly cooked and has golden spots.
14. Press the Partha edges with a spatula so that they get cooked.
15. Serve methi paratha with any pickle or curd or butter.

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