Methi (Fenugreek) Paratha Recipe by Saloni Jain 443 days ago

Methi (Fenugreek) Paratha
    Preparation Method
  1. In a broad, rimmed dish, mix 1 1/2 cups wheat flour and all other ingredients using only 1 teaspoon of the ghee. Knead into a firm dough using very little water. Cover and set aside for atleast 10-15 minutes. Place the remaining flour beside the dough.
  2. Divide the dough into 10-12 portions and roll into balls. Flatten one ball between your palms. Dip into the dry flour. Using a rolling board and pin, roll into a 6-7 inch diameter. You will need to dip both sides of the paratha lightly into the dry flour once or twice to make the rolling easier.
  3. Transfer the paratha onto a hot tava over medium flame. When small air bubbles appear, flip, smear 1/4 teaspoon ghee on the surface, making sure not to leave any dry spots. Flip again and press gently with a flat spatula, moving it on the tava so that it does not stick. Now smear ghee and flip once more. When dark golden spots appear on both sides take it off the tava. Repeat with the remaining dough.
  4. Serve hot or wrap in cloth and place in a casserole.


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Serves : 10 Parathas
Ready In : 30 Minutes
Level :
Tithi :
Cuisine :
  1. 2 cups wheat flour
  2. 1 tablespoon bengal gram flour
  3. 1/2 cup fenugreek leaves (methi, chopped)
  4. 1/4 cup coriander leaves (chopped)
  5. 2 tablespoons curds (boiled till 100°C)
  6. 1/4 teaspoon turmeric powder
  7. 2 teaspoons dhana jeera powder (coriander powder)
  8. 1 teaspoon cumin powder
  9. 1 teaspoon red chilli powder
  10. a pinch of asafoetida
  11. 2-3 tablespoons ghee
  12. salt to taste


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