methi paratha

Methi paratha is a flavorful Indian flatbread made with fresh fenugreek leaves (methi) and whole wheat flour. Here's a simple recipe to make methi paratha:

Ingredients:

For the dough:

- 2 cups whole wheat flour (atta)

- Water, as needed

- Salt, to taste

- Oil or ghee, for cooking

For the filling:

- 2 cups fresh fenugreek leaves (methi), finely chopped

- 1 small onion, finely chopped

- 1 green chili, finely chopped

- 1 teaspoon grated ginger

- 1/2 teaspoon cumin seeds

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder (adjust to taste)

- Salt, to taste

Instructions:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to form a smooth and soft dough. The dough should be soft but not sticky. Cover the dough and let it rest for 15-20 minutes.

2. Meanwhile, prepare the filling. In a separate bowl, combine the finely chopped fenugreek leaves, chopped onion, green chili, grated ginger, cumin seeds, turmeric powder, red chili powder, and salt. Mix well to combine all the ingredients.

3. Divide the dough and the fenugreek mixture into equal-sized portions, depending on the size of parathas you want to make.

4. Take one portion of the dough and roll it into a small circle, about 3-4 inches in diameter.

5. Place a portion of the fenugreek filling in the center of the rolled-out dough circle.

6. Bring the edges of the dough together to enclose the filling and pinch to seal. Flatten the stuffed ball slightly.

7. Dust the stuffed ball with some dry flour and roll it out gently into a larger circle, about 6-7 inches in diameter. Be careful not to let the filling come out.

8. Heat a tawa or griddle over medium heat. Once hot, place the rolled-out paratha on the tawa.

9. Cook the paratha for about 1-2 minutes on one side until you see bubbles forming.

10. Flip the paratha using a spatula and cook on the other side for another 1-2 minutes until golden brown spots appear.

11. Apply a little oil or ghee on both sides of the paratha and cook until crispy and golden brown, pressing lightly with a spatula.

12. Once cooked, remove the methi paratha from the tawa and place it on a plate. Repeat the process with the remaining dough and filling to make more parathas.

13. Serve the hot methi parathas with yogurt, pickle, or any curry of your choice.

Enjoy the flavorful and nutritious methi parathas as a satisfying meal or snack!