I have attempted methi parathas very few times and i don't have a proper recipe, and very recently i got this recipe from my friend,who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay i went to the market the next day and bought these fresh methi leaves and tried the paratha. Check out my methi thepla recipe too.
It came out very nice and i loved the texture of the dough while rolling it.
Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4
Methi leaves 1 small bunch
Whole wheat flour 2 cups
Salt as needed
Milk 1/2 cup
Coriander powder 1/2 tsp
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Garlic (crushed) 2-3 cloves
Cumin seeds 1/4 tsp
Ajwain | Omam 2 pinches
Oil 1 tblsp
Water as needed
Garam masala 2 pinches
Method:
Note:
You can replace homemade sambhar powder for chilli powder and coriander powder.
Adding garlic to this will subdue the flavour of methi , but not much more.
If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
Sauting methi leaves will reduce the bitterness of the leaves.
It came out very nice and i loved the texture of the dough while rolling it.
Methi paratha
Preparation Time : 15 mins | Cooking Time : 25Mins |Serves: 3-4Methi leaves 1 small bunch
Whole wheat flour 2 cups
Salt as needed
Milk 1/2 cup
Coriander powder 1/2 tsp
Red chili powder 1 tsp
Turmeric powder 1/4 tsp
Garlic (crushed) 2-3 cloves
Cumin seeds 1/4 tsp
Ajwain | Omam 2 pinches
Oil 1 tblsp
Water as needed
Garam masala 2 pinches
Method:
- Clean the leaves and cut them into finely.
- Wash them thoroughly
- Crush the garlic (a mortar and pestle can do this job)
- In a kadai, add 2 tsp of oil and put the cuminseeds and crushed garlic.
- Just saute them for a minute .
- Add the methi leaves and throw in the chilli powder,coriander powder ,turmeric powder ,salt and garam masala(if using).
- Saute for 3-5 mins.
- Now switch off the flame and add this mixture to the atta flour
- Mix this nicely.
- Add the ajwain seeds.
- Add the milk and start kneading it into a smooth dough.
- Add water also as the quantity of milk won’t be sufficient to knead the dough.
- Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.
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- Make equal balls out of these dough and roll them into circles.
- Since i decided to make parathas ,i rolled it into little thick circle.
- Heat a tawa and put the paratha in it.
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- When it is done on both sides,add a tsp of oil and transfer it to a plate.
- Repeat this process for the rest of the balls.
- Serve hot with any pickle/yogurt.
Note:
You can replace homemade sambhar powder for chilli powder and coriander powder.
Adding garlic to this will subdue the flavour of methi , but not much more.
If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
Sauting methi leaves will reduce the bitterness of the leaves.
