Methi Paratha

Nutrition values are AI-estimated based on ingredients.

• 2 cups of whole wheat flour
• About 1 cup of finely chopped fresh fenugreek leaves (methi)
• 1 tablespoon of gram flour (besan)
• 1 teaspoon of turmeric powder
• 1 teaspoon of red chili powder
• 1 teaspoon of cumin powder
• Salt to taste
• 1 teaspoon of ajwain (carom/omam seeds)
• 1/4 cup of curd (yogurt)
• 1 teaspoon of ginger paste
• 1 tablespoon of ghee (clarified butter)
• 1/4 cup of water
• Extra butter for serving
• Boondi raita for serving

1. 1Add two cups of wheat flour and about one cup of finely chopped fresh fenugreek leaves to a mixing bowl.
2. 2Sprinkle gram flour, turmeric powder, red chili powder, cumin powder, salt, and ajwain over the mixture, then combine thoroughly by hand until evenly distributed.
3. 3Add 1/4 cup of curd, 1 teaspoon of ginger paste, and 1 tablespoon of ghee, then knead by hand, gradually incorporating 1/4 cup of water until a soft, pliable dough ball is formed.
4. 4Cover the dough with a damp cloth and allow it to rest for 10 to 15 minutes.
5. 5Briefly knead the rested dough again, divide it into equal portions, roll each into a smooth ball, then flatten one ball into a circular paratha on a flour-dusted surface.
6. 6Heat a non-stick tawa over medium flame and place the rolled paratha on the hot tawa.
7. 7After 30-60 seconds, when small bubbles appear, flip the paratha, spread a generous amount of ghee or butter on the cooked side, flip again, apply ghee or butter to the other side, and cook both sides until golden brown and puffed.
8. 8Stack the hot parathas on a plate, place a dollop of fresh butter on top of the stack, and serve immediately with a small bowl of boondi raita.

These instructions are our analysis of the original video. Watch on YouTube →