Methi Paratha
Methi Paratha contains a lot of iron. You can eat it for breakfast or at any time. In the winter season, when green and fresh fenugreek comes, then make this recipe. Making these parathas in winter has its own fun. You can eat it with Bundi raita, with pickle, with chutney, it tastes great and with hot tea, its pleasure becomes double.
You too must make this tasty recipe of Methi Paratha and enjoy the winters.
Let us see how Methi Paratha is made –
Break the fenugreek leaves and separate them. Add only the leaves in the fenugreek paratha and not the stalks, otherwise the parathas will taste bitter. Wash the fenugreek leaves thoroughly and cut them finely. Add gram flour, salt, red chilli powder, turmeric, finely chopped Mix chopped green chillies, finely chopped onion, celery and cumin seeds well, add little water and knead the dough. Once the dough is kneaded, add edible oil and apply it well on the dough and let it set for half an hour. Let it remain like this.
Make a ball of dough as big as you want to make paratha, apply some dry flour and roll it. Now apply oil on it and sprinkle dry flour all around. Fold it from one side and apply oil on top. Sprinkle flour and fold the other side also into a triangular shape. Now roll it to make a triangular paratha. Keep the edges straight, they should not be thick. Roll the edges well and make them thin.
When the pan is hot, put the paratha, apply oil on all sides and cook it well, after it gets cooked from both the sides, take it out.
Serve hot with chutney, pickle and raita.
Methi Paratha Ingredient –
- flour 400 grams
- Gram flour 100 grams
- Fenugreek 300 grams
- Onion 1 finely chopped
- 3 to 4 finely chopped green chillies
- salt as per taste
- Red chilli powder 1/2 tsp
- turmeric 1/2 tsp
- Ajwain 1/2 tsp
- cumin 1/2 tsp
- One tablespoon oil (in flour)
- oil for frying