Made with fenugreek leaves (methi leaves), this paratha is very flavorful. It tastes great on its own, but can also be paired with any curry or vegetable of your choice.
Combine all dough ingredients and make a dough 
Roll the dough into even sized balls 
Roll out each ball into a flat circle 
The rolled paratha should look like this 
Place the paratha on a hot girddle 
Apply oil on both sides and cook until golden brown 
Methi Paratha
Made with fenugreek leaves (methi leaves), this paratha is very flavorful. It tastes great on its own, but can also be paired with any curry or vegetable of your choice.
Ingredients
- 4 cups methi leaves
- 4 cups whole wheat flour
- 2 tbsp coriander powder
- 1 tsp Kashmiri red chili powder (adjust to taste)
- ¼ tsp turmeric powder
- ¼ tsp cumin powder
- ½ tsp ajwain
- 2 tbsp oil
- water as needed to make dough
- salt to taste
- oil to cook parathas
- butter to spread on parathas (optional)
- all purpose flour or whole wheat flour for dusting
Instructions
- Wash methi leaves and chop into small pieces.
- Add the chopped methi leaves, whole wheat flour, coriander pwoder, Kashmiri red chili powder, turmeric powder, cumin powder, ajwain, oil and salt to a mixing bowl.
- Add water as needed and combine into a soft dough. I used a bread machine, but you can also make the dough using your hands, a stand mixer, or food processor.
- Let the dough rest for 15-20 minutes.
- Make the dough into even sized balls.
- Use all purpose flour to dust the balls and roll them into circles.
- Heat a griddle. Once hot, place the methi paratha onto the griddle.
- Cook for a few seconds, you should see small bubbles.
- Flip the parathas and apply oil onto the cooked side. Flip the paratha over again and apply oil on the other side too.
- Remove the paratha from the griddle and serve hot. Do the same for all parathas.
- You can spread butter on top of the parathas, if wanted. Serve hot with any side of your choice. They can also be served with raita or pickle.
