Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Breakfast

Methi Paratha

Traditional 6. Methi Paratha recipe

🧺 Ingredients

• 240g whole wheat flour
• 150g fresh fenugreek leaves (methi), finely chopped
• ½ tsp salt (for dough)
• 1 tbsp oil (for dough)
• 1 medium onion (100g), finely chopped
• 1 green chilli, chopped
• ½ tsp ginger, grated
• ½ tsp garam masala
• ¼ tsp red chilli powder
• ¼ tsp amchur
• 2 tbsp coriander leaves, chopped
• 3 tbsp ghee (for cooking)
• 180ml water

👩‍🍳 How to make Methi Paratha

1. Prepare methi (2 mins, room temp): Wash fenugreek leaves thoroughly, remove stems, chop finely.
2. Mix filling (2 mins, room temp): Combine chopped methi with onion, green chilli, ginger, garam masala, chilli powder, amchur, coriander leaves, and ¼ tsp salt.
3. Knead dough (3 mins, room temp): Mix flour and salt, add oil, gradually add water while kneading into soft dough (methi releases water). Cover 10 mins.
4. Divide and stuff (5 mins, room temp): Divide into 8 balls, flatten, add 2 tbsp filling, seal, roll to 6-inch thickness.
5. Flip and oil (1 min, medium-high heat): Flip, brush with ½ tbsp ghee, press gently.
6. Final cooking (2 mins, medium-high heat): Cook second side until golden, flip once more, add ghee, cook until deep golden spots appear throughout.

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