Methi Paratha/Fenugreek Leaves Paratha
A traditional Indian flatbread made with fresh fenugreek leaves, whole wheat flour, and a blend of spices, perfect for breakfast, lunch, or dinner.
Ingredients
- 1 cup Wheat flour
- 0.5 cup Fenugreek leaves (Washed and drained)
- 0.5 inch Ginger (Grated)
- 1 unit Green chillies (Finely chopped)
- 0.5 teaspoon Cumin powder
- 1 pinch Asafetida
- 0.25 cup Water
- 0.5 teaspoon Salt
- 2 teaspoons Oil (Plus extra for cooking)
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Instructions
- 1Wash and finely chop the fenugreek leaves. Drain thoroughly and wrap in a cloth to remove excess moisture.
- 2In a large bowl, combine wheat flour, salt, fenugreek leaves, cumin powder, grated ginger, chopped green chillies, and asafetida. Gradually add water and knead into a soft, smooth dough. Coat with 1 teaspoon of oil and let rest for 15-20 minutes.
- 3Divide the dough into small balls. Roll each ball in wheat flour, flatten, and roll into discs. Apply a little oil, fold, and roll again into a roti shape, ensuring even thickness.
- 4Heat a roti pan over medium-high heat. Place a paratha on the pan, apply oil around the edges, and cook until golden brown on both sides, adjusting the flame as needed.
- 5Remove the cooked parathas from the pan and serve hot. Enjoy with potato curry, coriander chutney, or yogurt.
