By Vidushi Singh
June 27, 2024
Methi Paratha is a traditional flavourful flatbread made with wheat flour, fenugreek leaves, and spices, cooked until golden brown. Perfect with raita and pickle for a satisfying meal.
1 2 cups wheat flour (atta) 1 cup chopped methi leaves (fenugreek leaves) 1/4 cup curd (yoghurt) 1/2 tsp turmeric (haldi) 1 tsp ginger paste 1/2 tsp Kashmiri red chilli powder 1/4 tsp cumin powder (jeera powder) Salt to taste 1/2 tsp carom seeds (ajwain) 2 tsp oil Water, as required for kneading 5 tsp oil or ghee, for roasting
In a large mixing bowl, combine 2 cups of wheat flour (atta) with 1 cup of finely chopped methi leaves.
Now, add 1/4 cup of curd, 1/2 tsp turmeric (haldi), 1 tsp ginger paste, 1/2 tsp chilli powder, 1/4 tsp cumin powder (jeera powder), and salt to taste.
Add 2 tsp of oil to the mixture and mix everything well. Add water and knead the dough accordingly.
Cover the dough with a moist cloth and let it rest for 30 minutes. Now make small rounds and place aside.
Flatten each ball slightly and roll them using a rolling pin. Cook on both sides using ghee.
Serve hot Methi Parathas with raita and pickle for a delicious meal.