Methi Parantha
Methi Parantha can be prepared in various ways. The simplest one is by using Wheat Flour (Atta) and Methi Leaves with combination of few spices. Here in addition to the above, I have also used Gram Flour (Besan), Chopped Onions and Chopped Garlic. These ingredients can be skipped if you wish.
Servings 3 servings
Calories
Ingredients
- 1 cup Wheat Flour (Atta)
- 1/4 cup Gram Flour (Besan) (Optional)
- 1 cup Finely Chopped Methi Leaves
- 1 medium Chopped Onion
- 4-5 cloves Chopped Garlic
- 1/2 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder (Optional)
- 1/2 teaspoon Cumin Seeds
- A Pinch Heeng
- Salt to Taste
- Oil or Ghee for frying
Instructions
- Take the methi leaves and pluck the leaves out of the stem. Put all the leaves in a big bowl and pour water into it. Leave it for some time so that the soil settles down.
- After 5 minutes take out the leaves from the water and wash it again 2-3 times. Drain out the water from it and chop it into small pieces.
- Now take a big bowl and pour the wheat flour, Gram (Besan) Flour and Methi leaves into it.
- Add Chopped Onion, Cumin seeds, Chopped Garlic, Red Chilli Powder, Turmeric Powder, Heeng and Salt.
- Mix all the ingredients. Now pour water into the mixture little by little and knead to make smooth dough. Apply Ghee or Oil over it and keep it aside for some time. Water can be replaced by curd as per your requirement.
- After some time start making medium sized balls. Keep it by dusting with the wheat flour.
- Now start making medium sized parantha by rolling the dough.
- Heat the tawa over medium flame. When the tawa gets heated, put the roll into the tawa.
- When one side is ¼ th cooked, flip it and cook the other side. Apply ghee or oil over the parantha by flipping both the sides.
- Cook the parantha till it gets cooked properly from both the sides. Press the paranthas with a spoon or spatula on the edges so that it gets cooked evenly.
- Follow the above steps for all the dough of Wheat Flour.
- Methi Parantha is ready to be served. Serve it with curd, chutney or pickle and hot tea.
Notes
- Turmeric Powder is optional. It is used to bring a yellowish colour and taste to the paranthas.
- The quantity of methi leaves can be increased or decreased as per you taste and requirement.
- To make layered triangle shaped parantha, make a small roll, grease the inner part, and close the greased part by rolling into semicircle. Again apply ghee and then close it to make a cone. Now roll it to make triangle shaped paranthas.
- There are some ingredients which are optional. The taste of the paranthas will be awesome even if you don’t use them in your recipe. However it gives a different flavor.
- You can prepare the paranthas of your shape and size. Here I have prepared round shaped paranthas. To make triangle shaped paranthas, follow step 3 as given above.