Fresh Methi Paratha | मेथी पराठा
This fresh Methi Paratha recipe is a celebration of fresh fenugreek leaves which flood the farmer's market in winters. My easy and soft methi ka parantha recipe is dump-knead-roll-fry kind of recipe. Simply mix everything and knead it into a tight dough before rolling and frying the parathas. Piping hot methi saag paranthas with a hot cup of tea are what I want for a comforting lunch in the bone-chilling winters of North India.
Servings 9 pieces
Equipment
- Stove Top
- Skillet or Tawa
Ingredients
- ¼ cup Methi or Fenugreek Leaves Packed, Finely Chopped
- 2 cups Whole Wheat Flour or Atta
- 1 Onion Large, Finely Chopped
- 1 inch Ginger Grated
- 2 Green Chilies Finely Chopped (As per taste)
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Dry Mango Powder
- ½ tsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tsp Carrom Seeds or Ajwain
- ½ tsp Dry Fenugreek Leaves
- 2 tbsp Ghee for Dough
- Ghee or Oil to fry
Instructions
- Take a big mixing bowl and mix all the ingredients, flour with chopped leaves, onion, chilies, ginger and spices¼ cup Methi or Fenugreek Leaves, 2 cups Whole Wheat Flour or Atta, 1 Onion, 1 inch Ginger, 2 Green Chilies, ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, 1 tsp Dry Mango Powder, ½ tsp Cumin Powder, 1 tbsp Coriander Powder, 1 tsp Carrom Seeds or Ajwain, ½ tsp Dry Fenugreek Leaves
- Add some ghee and rub it in till there are no lumps2 tbsp Ghee for Dough
- Now add some water, very little at a time and bring everything together into a stiff dough
- Divide the dough into smaller portions
- Roll each of them into thin discs and fry them on a skillet with some gheeGhee or Oil to fry