Ingredients
- Whole wheat flour: 1 cup
- Fresh methi (fenugreek) leaves: ½ cup (chopped, tightly packed)
- Green chilies: 1 (finely chopped, optional)
- Ginger: ½ inch (grated)
- Cumin seeds: ½ tsp
- Carom seeds (ajwain): ¼ tsp
- Turmeric powder: ¼ tsp
- Red chili powder: ¼ tsp (optional)
- Salt: To taste
- Oil or ghee: 2 tsp for dough + for cooking
- Water: As required (for kneading the dough)
Preparation
In a large mixing bowl, combine the whole wheat flour, chopped methi leaves, cumin seeds, carom seeds, turmeric powder, red chili powder, and salt.
Add the grated ginger and green chilies (if using). Mix well.
Add 1 tsp of oil or ghee and mix. Gradually add water, kneading into a soft, smooth dough. Cover and let rest for 15-20 minutes.
Divide the dough into 4 equal portions and roll each into a ball.
Dust a rolling surface with flour and roll each ball into a 6-inch circle (not too thick or thin).
Heat a tawa (griddle) over medium heat. Place one paratha on the tawa.
Cook for 1-2 minutes until you see bubbles forming, then flip.
Apply a little oil or ghee and cook on both sides until golden brown spots appear.
Repeat for all parathas.
Serve hot with curd, pickle, or any chutney of your choice.
Serving size- 4 medium parathas
Notes
- Wash and finely chop the methi leaves. Dry them to remove excess water before mixing into the dough.
- To reduce the bitterness of methi, sprinkle salt on the leaves, let them sit for 10 minutes, and then squeeze out the water before adding to the dough.
- Ensure the dough is soft for easy rolling and fluffier parathas.
- Use minimum oil not more than 1tsp for 2 parathas.
