Methi paratha is a popular Indian flatbread that is made with fenugreek leaves and wheat flour. Fenugreek leaves, also known as methi, have a distinct bitter flavor and are packed with nutrients. Methi paratha is a healthy and delicious dish that can be enjoyed for breakfast, lunch, or dinner. The paratha is usually served with yogurt, pickle, or any side dish of your choice. In this recipe, we will show you how to make methi paratha at home in a few easy steps.
2 cups wheat flour
1 cup fresh methi (fenugreek leaves), washed and chopped, or 3 tbsp dried crushed methi
1/2 tsp salt
1/4 cup sour cream or Greek yogurt
2 tbsp oil or ghee
1 tsp cumin or coriander or mixed, or ginger
1/2 tsp turmeric
1/2 tsp ajwain seeds
1/2 tsp chili powder or more to taste
In a BOWL, combine flour, methi, spice blend, and salt & chili (opt.) to taste. Mix well.
Add sour cream, oil. and 1/4 cup. Mix well.
Knead into a smooth dough. Gradually, add water as necessary, one tbsp at a time. The dough should be soft but not sticky.
Cover the BOWL with a damp kitchen towl. Let it rest for 15-30 minutes.
Divide the dough into equal-sized small balls.
Roll each ball into a flat disc using a rolling pin and some flour for the surface.
Heat a non-stick PAN over medium heat.
Place the rolled-out paratha in the PAN and cook for 1-2 minutes or until the underside is slightly browned.
Flip the paratha, and cook the other side until brown spots appear on the surface.
Apply a little oil or ghee on both sides and cook until the paratha is crispy and golden brown.
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