Methi ka Paratha is a North Indian specialty, where the goodness of fenugreek leaves is mixed with wheat flour to make soft, delicious and nutritious paratha. It is a popular popular dish, especially in North India, and loved for its unique taste, nutritional structure and ease of preparation. This delicious paratha is made from whole wheat flour, fresh fenugreek and restaurant mix, making it a unique and delicious meal.
Fenugreek seeds are known for their bitter taste, which pairs beautifully with the spice spices in the paratha. Served with nut butter, curd, or pickles, Methi Paratha is a versatile dish enjoyed by people of all ages.
about of methi ka paratha:
Methi Ka Paratha is a North Indian specialty, where the goodness of fenugreek leaves infused into whole wheat dough to create a soft, flavorful, and nutritious paratha. The slightly bitter taste of methi blends beautifully with Indian spices, making it a delightful treat for breakfast, lunch, or even dinner. Parathas are a staple food in many Indian homes, and methi paratha is a delicious variation of this classic dish. It is often enjoyed with homemade butter, pickles, or curd, and can also be paired with curries or dal for a complete meal.
Equipments :
Ingredients:
- 4 cups whole wheat flour
- 2 cup fresh methi leaves (finely chopped)
- 2 green chili (finely chopped)
- 1 teaspoon carom seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1/2 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 2 tablespoons curd (optional)
- Water (as required to knead the dough)
- Ghee or oil for roasting ( for cooking )
how to make methi ka paratha:
Preparing the Dough :
1.Wash the methi leaves thoroughly and finely chop them. You can soak them in water for a few minutes to reduce bitterness.
2. In a large bowl, add whole wheat flour, chopped fenugreek leaves, celery, green chilli, red chilli powder, coriander powder, cumin powder and salt.
note: If you want, you can also grind fenugreek first, this makes parathas even more delicious.
3. Add curd and two tablespoons of oil or ghee to enhance the softness of the paratha.
4. Gradually add water and knead into a smooth, soft dough. Ensure it is neither too sticky nor too hard.
5. Cover the dough with a damp cloth and let it rest for 10-20 minutes.
Cooking the Parathas :
6. After it sets, divide the dough into equal parts and make small balls of them.
note: You can make as many balls as you want, one at a time.
7. Place a pan or griddle on medium flame and let it get hot.
8. Place the rolled paratha on the pan and cook for a few seconds until bubbles appear.
9. Turn the parantha and spread some ghee and oil on the top. – Flip again and apply ghee on the other side also.
10. Flip occasionally until both sides are golden brown with crunchy spots.
11. Remove from pan and serve immediately with curd, pickle and butter.
Read More: Rice And Pulao Recipe
