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Methi Paratha Recipe
Today, I will share how to make MethiParatha Recipe, traditionally eaten as a breakfast dish, mainly in North India.It is a variation of the pan-fried Indian flatbread, flavored with freshfenugreek leaves, carom seeds, and crushed garlic.
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Prep Time
20
minutes
mins
Cook Time
15
minutes
mins
Total Time
35
minutes
mins
Course
Breakfast
Cuisine
Indian
Servings
2
Calories
Equipment
mixing bowl
Rolling pin and board
tawa/griddle
Ingredients
2
cup
Wheatflour / all purpose flour
1
tbsp
Caromseeds/ajwain
2
tbsp
oil
2
tbsp
Crushed garlic
1
cup
Freshmethi leaves
3
tbsp
ghee / oil
salt
Instructions
Add 2 cups of flour to a mixing bowl, andadd carom seeds and 1 tbsp oil; mix them well and knead smooth dough
Now add little more oil and cover it for 30minutes
Open the cover and divide 4 equal parts and makethem 4 big lemon size balls
Gently press the ball on
rolling
board and dust some dry
flour
over
it
and roll itout into circles of 6 inches in diameter
With the help of a spoon spread some crushed garlic over it
Now spread 2 tbsp fresh methi / fenugreek leaves over it, andwith the help of a knife cut along the radius
Now roll it properly and press it, and sprinkle some oil overthem
Like earlier now roll it out into circles of 5 inches indiameter, and place it on hot tawa/griddle
Apply ghee with the help of a kitchen brush, Turn itover to another side and apply ghee
Transfer them to a serving plate and serve hot with raita, curdor curry
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