- Add plucked leaves in a bowl filled with water and keep them soaked for approx. 2-3 minutes to dissolve and separate any dirt/debri. Remove the leaves from the water and repeat the process 2-3 times or more (as needed) to clean methi leaves. Finely chop cleaned green methi leaves.
- Sift 1-cup whole wheat flour and gram flour in a wide mouth large bowl. Add cumin seeds, green chili-ginger paste, red chilli powder, curd, 1-tablespoon oil, finely chopped methi leaves and salt.
- Add water as needed to knead a smooth and soft dough like chapati. Cover the dough with a cloth or a plate and keep it aside for 15-20 minutes.
- Knead the dough again. Divide it into 7-8 equal portions. Take each portion one by one, give it a round shape like ball and press it between your palms to give a pattie like shape.
- Roll it out into a circle having 4-5 inch diameter. Spread few drops of oil over one half portion using a spoon or brush.
- Heat the tava over medium flame. When it is medium hot, place rolled paratha over it.
- When tiny bubbles start to appear on the surface, flip the paratha. It will take around 30-40 seconds. Spread approx. ½ teaspoon oil evenly over its surface using a spatula.
- Press it gently with spatula and flip and cook until golden brown spots appear on both sides.
- Transfer it to a plate. Repeat steps 7 to 14 for remaining dough patties. Methi Ke Parathe is ready for serving. Serve it hot with plain curd or boondi raita and pickle.
Methi paratha can be taken as a snack food and typically from Gujarat
Methi Paratha
By Shalini Mathur
Dec, 25th
700
Servings
6 persons
Cook Time
45 minutes
Ingredients
7
- 9
Ingredients
- 1 cup Whole Wheat Flour + 1/2 cup for dusting
- 1/4 cup Besan (gram flour), optional
- 1 cup Fenugreek Leaves (finely chopped)
- 1/2 teaspoon Cumin Seeds
- 1½ teaspoons Green Chilli-Ginger Paste
- 1 teaspoon Red Chilli Powder
- 2 tablespoons Curd
- 1 tablespoon Oil + for shallow frying
- Salt to taste
Instructions
Notes/Tips
Have with other siders for better taste
