Methi Paratha Recipes

METHI PARATHA RECIPE

Steps:

• Place the fenugreek leaves in a bowl filled with water and to which ½ teaspoon baking soda and 1 tablespoon vinegar has been added.
• Soak for about 2 to 3 minutes, later draining all the water.
• Soak the leaves in clean water for a couple of minutes. Swish and move the leaves gently with your fingers. This removes any soil or mud particles that are on the stems or leaves.
• Drain the water again. You can repeat this process of soaking and draining once or twice or choose to thoroughly rinse the leaves under running water for a few times. Finally, drain the water well.
• Place the leaves on a kitchen towel and spread them evenly on it for a few minutes or you can proceed to chopping them.
• In a bowl mix the whole wheat flour and salt.
• Add the chopped methi leaves, green chilies, garlic, oil and mix again.
• Pour water little by little and mix the dough first. Later knead to a smooth and soft dough adding water as needed.
• Note that the water proportion will vary with the water content in the fenugreek leaves and the type, variety of wheat flour.
• TIP 1: If the dough looks sticky, add a few tablespoons of whole wheat flour and knead again.
• TIP 2: If the dough looks dry or dense, add a couple of tablespoons of water and continue to knead.
• Pinch medium sized balls from the dough. Roll them between your palms to make a neat round ball.
• Flatten the dough ball and dust it lightly with some flour and the rolling board as well.
• With a rolling pin, roll the dough into medium sized roti or circle having 7 to 8 inches diameter.
• For a flaky, crispy layered paratha, spread ghee all over and fold twice into a triangle shape. Then roll them to a large triangle shaped dough sprinkling flour lightly.
• The layering method with ghee adds more fat in your parathas, but if you want a simple lighter version, then roll them plain with brushing any ghee on the dough as done in this recipe.
• Heat a skillet or tawa on medium-high to high heat. Place the rolled methi paratha on a hot tawa or griddle.
• TIP: To check the hotness of the skillet, sprinkle a pinch of flour on it. If the flour browns in a few seconds, the skillet is hot enough for roasting paratha. Wipe this roasted flour on the skillet with a kitchen napkin before placing the paratha on it.
• When one side is a bit cooked or about ¼ cooked, flip the paratha. You will see some air pockets beginning to form on paratha.
• Spread some oil or ghee (clarified butter) on the side that is facing you.
• Flip again and you should see some brown or golden spots on the paratha. Spread ghee on this side having the golden spots.
• Flip again a couple of times, until the paratha is evenly roasted and has some golden spots or blisters. Press the paratha edges with a spatula so that they get cooked.
• Roll the remaining dough balls and make the methi parathas this way. While making the second paratha don't forget to wipe the skillet with a kitchen napkin if there is any excess whole wheat flour on it.
• Methi paratha is best served hot. However, it can be served warm or at room temperature. You can also stack them in a roti basket or casserole box/container.
• Easily enjoy for breakfast, lunch, or at dinner. My favorite things to serve with methi ke parathe are vegetable curries, sweetened curd, or pickle.
• Some people like to have parathas with plain curd (yogurt), mango pickle, lemon pickle, or green chili pickle. It all depends on your preference!
• They can also be wrapped in foil and packed in lunch boxes or for short journeys. Methi roti make a good tiffin box snack and stay soft when packed in a foil.