Methi Paratha is a type of Indian bread, widely consumed in Gujrat and the north of India. Fenugreek (methi) is usually not preferred by many due to its bitter taste. In this recipe it is mixed with wheat flour and other spices which gives this a great taste. It is mainly a breakfast or a snack item but can be consumed instead of rotis as well. Due to its long shell life (2-3 days), people prefer to carry it as a travel meal.
Fenugreek leaves ((finely chopped) – ½ cup
Wheat Flour – 2 cup
Oil – 3 teaspoons
Salt – to taste
Cumin Powder – ½ teaspoon
Red chili powder – 1 teaspoon
Warm water – ¾ cup
Extra oil – for greasing
- In a large bowl mix fenugreek leaves, wheat flour, oil, salt, red chili powder, and cumin powder. Add Warm Water a little at a time to form medium soft dough.
- Add a few drops of oil on it and apply it to the dough and keep it covered for 10- 15 minutes.
- Knead the dough once again and make golf size balls out of the dough.
- Roll them in to round paratha shape.
- Heat a tava or a skillet on medium flame and place the paratha on it and allow it to cook.
- Grease some oil to the paratha and also smear a little around it and flip.
- Cook on both sides and serve hot with mango chutney or pickles.
You may also try it with different kinds of veggies and plain curds.
I would love hear from you regarding this recipe. Do comment.