Methi Paratha
This methi paratha, with whole wheat atta, besan, and fresh fenugreek greens, is a delicious and nourishing alternative to a plain paratha or roti. It is versatile enough to be served for breakfast, lunch or dinner.
Servings: 10 parathas
Calories: 132kcal
Equipment
- Griddle
Ingredients
- 2 cups whole wheat flour (atta, or Indian whole wheat flour, works best for the recipe but you can use regular whole wheat flour with decent results),
- ½ cup chickpea flour (besan, finely ground Indian chickpea flour, is preferred).
- ½ teaspoon turmeric
- ¼ to ½ teaspoon cayenne (optional)
- 1 teaspoon ajwain seeds (carom seeds. Crush them between your palms to release the aroma).
- ½ to 1 teaspoon salt (tweak this to your preference).
- 1 heaping tsp ginger garlic paste (add more if you like the flavor).
- 1 bunch methi greens (fenugreek leaves. Trim as directed above and chop finely. You should have about a cup of methi greens).
- 1 cup water (I needed slightly less than a cup, but this can change for you depending on the weather and the brand of flour you use).
- 2 tablespoon avocado oil or any neutral oil (for drizzling over the dough and brushing the parathas as they cook. You can use more or less as you prefer).
Instructions
Make the dough
- Place the whole wheat flour, chickpea flour, turmeric, ajwain and salt in a bowl. If using cayenne, add it as well. Mix well. Add the chopped fenugreek leaves or methi to the bowl.
- Using your fingers, massage the fenugreek leaves into the flour until everything's incorporated. Let stand 10 minutes.
- Knead into a stiff but pliable dough. Trickle just a little water at a time and mix with your fingers. This helps give you a feel for the dough and also keeps you from over-moistening it. Once the dough is ready, pour a teaspoon of oil into your hand and massage it into the dough, then cover and let the dough rest 15 minutes.
Roll the methi paratha
- Divide the dough into 10 portions and roll each into a smooth ball. Flour a ball of dough and roll it into a three-inch round.
- Brush a little oil or spritz some cooking spray over the dough, then fold over into a half-moon shape, brush a little more oil and fold once again so you have a triangle.
- Flour the surface as needed and roll the dough into a six- to seven- inch paratha. For thicker parathas, roll them out smaller.
Roast the paratha
- Heat a nonstick or cast iron griddle over medium heat. Place a paratha on the griddle. When the paratha begins to bubble up in spots, flip it and brush with a bit of oil or cooking spray.
- Flip the paratha and cook until brown spots appear. You can flip a couple of times until you have even brown spots all over.
- Wrap the methi parathas in a kitchen towel as they come off the griddle. This will help keep them soft. Serve them hot.
Nutrition
Serving: 1methi paratha | Calories: 132kcal | Carbohydrates: 21g | Protein: 5g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 122mg | Potassium: 140mg | Fiber: 3g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 0.03mg | Calcium: 12mg | Iron: 1mg