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|
|Wheat flour||1 cup|
|Methi Leaves||1 cup|
|Finely Chopped Onion||1 small (about 1/2 cup chopped)|
|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|
- 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.
- 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.