Methi Parantha is very similar to plain Parantha except that it’s much more tasty because it has a lot more seasonings in the dough.
| Preparation Time: | 30 minutes |
| Servings: | 6 Paranthas |
| Difficulty: | Medium |
Ingredients
| Wheat flour | 1 cup |
| Methi Leaves | 1 cup |
| Finely Chopped Onion | 1 small (about 1/2 cup chopped) |
| Salt | 1 tsp |
| Green Chillies (optional) | 2-3 |
| Fresh Coriander Leaves | 1/4 cup |
| Red Chilli Powder | 1/2 tsp |
| Carom Seeds | 1/2 tsp |
| Vegetable Oil | 3 tbsp |
| Wheat flour to help roll paranthas | 1 cup |
Method
- Remove the methi leaves from stem and wash it thoroughly because it contains a lot of dirt. Chop it finely.
- Peel and chop onion. Finely chop green chillies and fresh coriander leaves.
- Mix all the ingredients except oil.
- Knead the dough like roti.
- Divide the dough into 6 equal balls.
- Roll a ball using dry wheat flour into a 3 inch dia roti. Smear a little oil on top.
- Pinch the sides to make it a ball again.
- Roll it using dry wheat flour into a 6 inch dia roti.
- Place it on a heated griddle.
- Flip the side after you see some bubbles forming in the roti.
- Oil both sides with about 1/4 tsp of oil on each side. Press it with spatula and cook till it’s lighly brown on each side.
- Flip sides every once in a while. Repeat with other dough balls.
- Serve it hot with yogurt and pickle.
- You can even make thick roti out of this dough by not using the oil.
Notes
- If your parantha is sticking on the griddle, most probably the griddle is not hot enough. Clean the griddle, apply a little oil, heat it and then place parantha on it.
- Feel free to add any other spice for a change to the dough.
- It tastes best when it’s crisp.
- It tastes great with a hot cup of tea.
Summary
Recipe Name
Methi Parantha
Author Name
Ruchi Garg
Published On
Total Time
Average Rating
Based on 3 Review(s)