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Methi paratha recipe

Methi paratha recipe with step-by-step pictures

I have attempted methi parathas very few times and I don’t have a proper recipe, and very recently I got this recipe from my friend, who makes this very nicely. So after knowing the proper recipe, now i wanted to try this and blog this one. So without any delay, I went to the market the next day and bought these fresh methi leaves, and tried the paratha. It came out very nice and i loved the texture of the dough while rolling it. Check out my methi thepla recipe too.

METHI PARATHA RECIPE
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Methi paratha recipe

Easy to make methi paratha recipe, perfect for travel
Course Dinner, Lunch, Main Course
Cuisine Indian
Keyword Paratha recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 rotis
Author Jeyashri suresh

Ingredients

  • 1 small bunch of Methi leaves
  • 2 cups Whole wheat flour
  • Salt as needed
  • ½ cup Milk
  • ½ tsp Coriander powder
  • 1 tsp Red chili powder
  • ¼ tsp Turmeric powder
  • 3 cloves Garlic crushed
  • ¼ tsp Cumin seeds
  • 2 pinches Ajwain | Omam
  • 1 tbsp Oil
  • Water as needed
  • ¼ tsp Garam masala

Instructions

  • Clean the leaves and cut them finely.
  • Wash them thoroughly
  • Crush the garlic (a mortar and pestle can do this job)
  • In a kadai, add 2 tsp of oil and put the cumin seeds and crushed garlic.
  • Just saute them for a minute.
  • Add the methi leaves and throw in the chili powder, coriander powder, turmeric powder, salt, and garam masala(if using).
  • Saute for 3-5 mins.
  • Now switch off the flame and add this mixture to the atta flour
  • Mix this nicely.
  • Add the ajwain seeds.
  • Add the milk and start kneading it into a smooth dough.
  • Add water also as the quantity of milk won’t be sufficient to knead the dough.
  • Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.
  • Make equal balls out of this dough and roll them into circles.
  • Since I decided to make parathas, I rolled them into a little thick circle.
  • Heat a tawa and put the paratha in it.
  • When it is done on both sides, add a tsp of oil and transfer it to a plate.
  • Repeat this process for the rest of the balls.
  • Serve hot with any pickle/yogurt.
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Notes

Note:
1. You can replace homemade sambar powder for chilli powder and coriander powder.
2. Adding garlic to this will subdue the flavor of methi, but not much more.
3. If you want the flavour of methi leaves in particular, just skip the procedure of adding garlic.
4. Sauting methi leaves will reduce the bitterness of the leaves.
  • Clean the leaves and cut them finely.
  • Wash them thoroughly
  • Crush the garlic (a mortar and pestle can do this job)
  • In a kadai, add 2 tsp of oil and put the cumin seeds and crushed garlic.
  • Just saute them for a minute.
  • Add the methi leaves and throw in the chilli powder, coriander powder, turmeric powder, salt, and garam masala(if using).
  • Saute for 3-5 mins
Methi-paratha recipe
  • Now switch off the flame and add this mixture to the atta flour
  • Mix this nicely.
  • Add the ajwain seeds.
  • Add the milk and start kneading it into a smooth dough.
  • Add water also as the quantity of milk won’t be sufficient to knead the dough.
  • Add a tsp of oil to the dough and cover it with a lid and let this it for half an hour.
  • Make equal balls out of this dough and roll them into circles.
  • Since I decided to make parathas, I rolled them into a little thick circle.
methi-paratha 1
  • Heat a tawa and put the paratha in it.
  • When it is done on both sides, add a tsp of oil and transfer it to a plate.
  • Repeat this process for the rest of the balls.
methi-paratha recipe
  • Serve hot with any pickle/yogurt.
Methi paratha

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