By Suprita Mitter
October 15, 2024
Methi parathas, infused with fresh fenugreek leaves have a soft, earthy taste with subtle spices that makes them perfect for any meal, whether paired with yoghurt or enjoyed on their own. They are easy to carry and great to pack in a lunchbox.
2 cups whole wheat flour 1 cup fresh methi leaves 1 tsp cumin seeds 1 green chilli 1 tsp turmeric powder 1 tsp carom seeds Salt Water Oil
In a large mixing bowl, combine whole wheat flour, chopped methi leaves, cumin seeds, green chili, turmeric powder, carom seeds, and salt. Mix everything well.
Gradually add water to the mixture and knead it into a soft, smooth dough. Add a teaspoon of oil and knead again. Cover and let it rest for 10-15 minutes.
Divide the dough into small balls. Roll each ball into a smooth circle using a rolling pin, dusting with a little flour if necessary.
Heat a tawa over medium heat. Place the rolled-out paratha on it. Cook one side for 30-40 seconds, then flip. Apply a little oil or ghee and cook until golden brown spots appear. Flip again and repeat.
Serve hot with yoghurt, pickles, or chutney.