- MOST RECENT
Classic Methi Paratha Recipe Along With Inspirations - 24 Mantra Organic
Methi Paratha Recipes with 6 variations!
Paratha is one of the healthiest breakfast items that fuel India. The humble paratha ties together a million households irrespective of their backgrounds. The sheer versatility offered by this quick, convenient, and delicious food item is the primary reason behind its popularity. From aloo methi paratha to cheeni paratha, there is nothing that can escape your imagination.
However, parathas can be deceptively tricky depending on the type, ingredient, and methodology of preparation. For instance, some individuals prefer using fresh methi leaves while others choose Kasuri Methi. Speaking of Kasuri Methi, did you know that when you purchase organic Kasuri Methi, you can enjoy an earthy flavour that is comparable to that of fresh methi! Organic products, such as Kasuri Methi, are a product of sustainable farming, which makes the world a better place!
With that being said, here, we will take a close look at the methi paratha recipe along with their common and not-so-common variations. So let’s get started!
Classic Methi Paratha Recipe
For the methi paratha recipe, you will require the following ingredients:
- Two cups of fresh fenugreek leaves (washed and chopped)
- Two cups of whole wheat flour (or multigrain atta)
- A teaspoon of carom seeds (ajwain)
- A teaspoon of roasted cumin (jeera) powder
- A teaspoon of red chilli powder
- Two teaspoons of ginger-garlic paste
- Salt, as per taste
- Two tablespoons of vegetable oil
- Butter for roasting the methi paratha
Once you have all the items, here is a step-by-step guide to follow for the methi paratha recipe:
- In a mixing bowl, combine chopped methi leaves, whole wheat flour, oil, and all the spices. Mix it all together and let it rest for about 10-15 minutes.
- You will notice that the methi leaves will release some moisture into the mixture.
- Add some water and bind it together into a dough. Knead for at least 5-7 minutes to have a soft and well-incorporated dough.
- Divide it into eight equal pieces.
- Take one piece and roll it into a ball. Flatten it out until it is 4-inches in diameter.
- Grease the outer surface and fold the paratha. Dust it lightly with flour and roll it out again until it is 5-6 inches in diameter.
- Heat a tawa and transfer the paratha on the hot surface to cook.
- Flip the paratha when you see tiny bubbles on the upper surface. Flip it over again when you see the formation of small golden spots.
- Apply butter on either side and cook until they are golden-brown and crisp. Keep pressing and turning the methi paratha.
- Serve hot.
Tips to Perfect the Basic Methi Paratha Recipe
Here are a few tips to elevate your methi paratha recipe to a “pro” level:
- Allow the dough to rest for at least 15 to 30 minutes before rolling out the paratha. Cover the dough with a wet cloth to keep the dough moist.
- Heat the oil before adding it to your dough mixture for more flakiness.
- If you want pillowy-soft parathas, knead the dough in sour curd in place of water. It will impart softness and pliability to your methi paratha.
- You can even choose to stuff your paratha with a methi filling rather than kneading the leaves into the dough. However, you will first have to cook the methi separately.
- Alternatively, you can puree the blanched methi and knead your dough in it.
- In case methi leaves are not in season, you can tweak the methi paratha recipe by using some Kasuri methi. Substitute the two cups of methi with 4-5 tablespoons of Kasuri methi as it possesses a stronger flavour profile and aroma.
- To truly enjoy the authentic taste and flavour of your methi paratha, make use of organic flour and spices as it grants superior taste while also adding to the nutritional value.
- Serve hot methi paratha with fresh curd or raita and pickle, and it is a meal by itself!
Aloo Methi Paratha
Your delicious aloo methi paratha recipe is not too different from the classic methi paratha recipe. All you need to do is grate some boiled potatoes into the flour before kneading everything into a dough. Alternatively, you can mash the boiled potatoes if you want something that is chunky.
Dal Methi Paratha Recipe
Have leftover dal in your kitchen? Use it to make dal methi paratha!
Knead the dough with dal in place of water. Do remember to adjust your spices according to the ones added to the dal.
However, if you plan on making dal especially for the dal methi paratha, choose chana dal.
Gujarati Methi Thepla
Gujarati methi thepla is a well-known snack that holds for several days. Hence, it makes for perfect travel accompaniments or tiffin foods. To make Gujarati methi thepla, you will have to add half a cup of besan (Bengal gram flour) to the above flour and knead it in half a cup of curd. Roll them out as thin as possible as theplas taste best as such.
Methi Keema Paratha
Keema Methi paratha is a Ramadan special. For this variation, you need to cook minced meat and stuff a layer of it between two sheets of methi paratha (as described above). Cook until golden-brown on both sides and the delicacy is ready!
Lehsuni Methi Paratha Recipe
This garlicky preparation requires you to add 3-4 tablespoons (depending on your preference) of minced garlic to your dough. Further, cook your paratha in garlic-infused butter for the perfect finishing.
So there you go folks, that was our take on all things methi. Hope you found it helpful.
Try 24 Mantra Organic’s 7-Grain Methi Atta and enjoy Meethi Paratha recipes.