Photo: Medhi jyoti · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Lunch

Methi Paratha

Traditional Recipe 19: Methi Paratha recipe

🧺 Ingredients

• Whole wheat flour: 400g
• Fresh fenugreek leaves (methi, chopped): 150g
• Salt: 7g
• Water: 150ml
• Oil: 25ml
• Ghee: 60ml

👩‍🍳 How to make Methi Paratha

1. Blanch fresh fenugreek leaves (150g) in boiling water for 1 minute. Drain and chop finely, pressing out excess water.
2. Mix whole wheat flour (400g) with salt (7g) in a bowl.
3. Add chopped methi leaves, oil (25ml), and water (150ml) gradually while kneading to form soft, smooth dough.
4. Knead for 5 minutes until elastic and well-blended. Dough should be soft and slightly moist. Cover with damp cloth and rest 20 minutes.
5. Divide dough into 8 equal balls. Flatten each into a disc (4 inches diameter).
6. Roll out into a thin circle (7 inches diameter, 1/8 inch thick) using a rolling pin, dusting with flour as needed to prevent sticking.
7. Heat a cast-iron griddle (tawa) over medium-high heat (190°C) until hot.
8. Place paratha on hot griddle, cook for 1 minute until light brown spots appear on bottom.
9. Flip and cook 45 seconds, then flip again. Brush with ghee (7ml).
10. Press edges gently with cloth to encourage puffing. Cook another 45 seconds until golden-brown and crispy.
11. Flip once more, brush other side with ghee (7ml), cook 30 seconds.
12. Transfer to a plate, stack together to keep warm.
13. Serve hot with yogurt, pickles, or tomato slices.

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