"Fenugreek leaves in wheat flatbread is not only delicious, its pretty healthy too. Eat it with a sabzi (a vegetable curry) or just some pickle. I love eating this with masala chai. The spiciness of the paratha goes so well with tea. Don’t worry about getting the shape perfect- that is what makes this rustic dish even more appealing. Adding yogurt in the dough mix softens the paratha and reduces the slight bitterness of the fenugreek leaves @sarchakra"
Fenugreek Leaves Paratha (Methi Paratha)
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Prep time 25mins
Cook time 20mins
Serves or Makes: 9
Recipe Card
ingredients
- 1 cup whole wheat flour
- 1/2 cup chapati (atta) flour
- 3/4 cup fenugreek (methi) leaves
- salt
- 1 tsp carom seeds
- 2 tsp turmeric
- 2 tsp oil
- 1 tbsp coriander powder
- 2 tsp red chili powder
- 1 tbsp garlic
- 2 tsp ginger
- 1 tbsp yogurt
- water as needed
- ghee to cook the paratha
Method
Step 1
In a large bowl gather the ingredients together- whole wheat flour, atta, salt, turmeric, ginger, garlic, carom seeds, fenugreek leaves, coriander powder, red chili powder, oil and yoghurt. Add water little by little to knead the mixture into a soft dough.
Step 2
Leave dough covered with a cling wrap for 20 mins.
Step 3
Take dough and make balls out of it. Roll each dough on a floured surface adding. little flour as needed to make a round shape.
Step 4
Heat pan. Put rolled dough on the pan and cook both sides. Use a tsp of ghee to roast each side again till fully cooked. Repeat for the rest of the parathas. Serve parathas on a plate folded.