Methi Paratha
Methi paratha is a delicious Indian flatbread that is easy to make and can be used in versatile ways.
Equipment
- 1 Mixing Bowl
- 1 Tawa or Griddle
Ingredients
- 1 bunch Methi Leaves rinsed clean and finely chopped
- 2 ¼ cup Atta/Whole Wheat Flour keep aside ¼ cup for sprinkling on the dough while rolling out the parathas
- ~ 1 cup Warm Water
- 2 teaspoon Carom Seeds
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Red Chili Powder
- 1 teaspoon Cumin Powder
- 3 tablespoon Avocado Oil or Any Neutral Oil divide in to 3 parts
- Salt to taste
Instructions
- Place the atta(flour) in a mixing bowl or plate. Add the carom seeds, turmeric powder, chili powder, cumin powder, salt and gently mix in the flour with your fingers. Add the chopped methi leaves along with 1 tablespoon of oil and mix well again.
- Add around ¼ cup of the warm water and start bringing the dough together with your fingers. Keep adding 2-3 tablespoons of water at a time until you see the dry flour coming together as dough. At this point, add just a tablespoon of water or so until the dough is finally ready. Keep aside covered for 10-15 minutes.
- Heat the tawa/griddle. While the tawa is heating, divide the dough in to 8 balls. Roll out each ball using a rolling pin in to a fairly circular shape.Sprinkle with a little flour if you find the dough sticky. Pleat the rolled out dough in an accordion style.
- Now roll one end of the pleated length inwards till it forms a circle. Flatten this circle slightly and roll it out in to the final parathas. You can either roll out all the parathas at once and then start cooking or roll them out one at a time while another is cooking on the griddle.
- Once the tawa is hot, add the paratha. Keeping the temperature/ flame at 'medium', wait for the paratha to cook on one side before flipping and cooking on the other side. Brush some of the oil lightly on both sides of the parathas to keep it soft. Take off the tawa and serve immediately or keep it covered until ready to serve.