Methi Paratha

Methi Paratha – Whole wheat flatbreads with fresh fenugreek leaves, this Methi Paratha is especially popular in northern India during winters.

Best enjoyed with white butter and a cup of chai!

Winters in Delhi are very specific food wise. There are certain things which you would see in every household only during winters – like gajar halwa , maaki ki roti & sarson ka saag & these methi paratha!

Fresh methi (fenugreek) leaves are in abundance during winters and so they are used in a numbers of recipes during this time of the year. Methi leaves are rich in vitamins and minerals and are also known to have a positive effect on cholesterol and sugar levels.

Aloo methi (potatoes with fenugreek leaves) is pretty common but my favorite way to enjoy methi is these parathas.

My love for paratha is never ending, I like them all. Whether it’s stuffed paratha or plain paratha, I grew up eating all types and now I make them very often in my kitchen.

The weekends are almost always fixed for paratha in my house and since I spotted very fresh methi at Indian store recently, I had to make methi parathas for our weekend brunch.

Methi paratha can be made in different ways. I like mine very basic – I hardly add anything to my parathas because I really love the taste of fresh methi and don’t want anything to overpower it.

My mother-in-law grinds the methi to a paste and then kneads the dough with that paste. So those parathas turn out very green.

I like to chop the methi and add to the dough, simply because that’s how it was made in my home so I am just used to it. You can make these in anyway you like. Some people also add yogurt to the dough.

When you get fresh methi, it’s quite dirty and so it needs to be washed well. I first pluck the leaves only and then wash 2-3 times in a bowl of water. Then let the water drain and then chop the leaves.

I like to chop methi leaves by hand and not use a food processor but you may use one.

Ingredients

I do not use a lot of ingredients for these parathas. I like to keep it simple so that the flavor the of the methi shines through.

Methi (fresh fenugreek leaves)– for these parathas you need fresh methi, that’s what gives the parathas their flavor.

You can find methi at Indian grocery stores when they are in season.

Atta (whole wheat flour)– the everyday atta that we use in India to make rotis is what we also use for making parathas.

Garam Masala– this is only powdered spice that I use for these spices and I use a very little amount.

Ajwain (carom seeds)– I love adding ajwain to all my parathas and so I add a bit here as well.

Green chili– this is used for flavor and spice. You can adjust this to taste.

Other ingredients that you can add to these parathas include cumin seeds, ginger, garlic, red chili powder etc.

Like I said, I keep it very simple since that’s how it was made in my house. My mother-in-law in fact doesn’t add anything to her methi parathas except salt and fresh methi leaves.

It’s the flavor of the greens that has to shine through here.

Frequently Asked Questions

Are these parathas vegan?

Yes, these are vegan since I like cooking my parathas with oil. They won’t be vegan if you use ghee to cook them.

Can I use kasuri methi (dried frenugreek leaves) to make these parathas?

You may if that’s your only option but in my opinion it’s no match for the parathas made with fresh methi.

How to serve methi paratha?

I love them with achar (pickle), however Sarvesh grew up eating them with white butter (in true punjabi style)!

You can also serve them with yogurt and of course a cup of chai is must!

 

Method

1- To a large bowl, add all the ingredients- atta, chopped methi leaves, garam masala, ajwain, chopped green chili, salt and 2 teaspoons oil.

2- Add water little by little to knead to a smooth and soft dough. You will need 1/2 to 3/4 cup water (depending on the quality of the atta you are using). Cover and rest the dough for 20 minutes.

3- Then divide it into 8 equal parts, each weighing around 65-67 grams. Meanwhile heat the tawa or iron skillet on medium-high heat.

4- Take one dough ball (keep all other covered so that they don’t dry out), and roll it between your palms to make a round circle. Then flatten it and start rolling using a roller.

Dust with dry atta as needed and roll evenly to a circle of around 6-7 inches in diameter. Make sure that the paratha is rolled evenly.

5- Then place the rolled paratha on to the hot tawa. Cook the side for around a minute and then flip over.

6- Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again.

7- Now apply oil on the other side as well. Press with a spatula and cook the paratha until both sides have golden brown spots on them.

8- Repeat with the remaining dough balls and make all parathas similarly.

Serve methi paratha with pickle, yogurt and a cup of chai.

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