Methi paratha is a healthy breakfast of whole wheat fenugreek flatbreads.
whole wheat flour
tightly packed methi leaves
1 or 2
7 to 8
small garlic cloves,
finely chopped or 1.5 teaspoon finely chopped garlic
for kneading as required
salt as required
oil or ghee
(clarified butter) as required for roasting
Rinse the methi leaves well. Drain them completely.
Chop the methi leaves finely and keep aside.
In a bowl or parat mix the whole wheat flour and salt.
Add the chopped methi leaves, green chilies, garlic, oil and mix.
Pour some water and knead to a smooth dough.
rolling methi paratha
Make medium sized balls of the dough.
Dust the dough ball with some flour and then start rolling the methi paratha.
Roll the dough into medium sized rotis or rounds.
making methi paratha
Place the methi paratha on a hot tawa or griddle.
When one side is bit cooked or about ¼ cooked, then flip the paratha.
Spread oil or ghee on this side.
Flip again and you should see some brown spots on the paratha. Apply ghee on this side too.
Flip again a couple of times, till the methi paratha is evenly cooked and has golden spots.
Press the paratha edges with a spatula so that they get cooked.
Serve methi ke parathe hot with pickle or curd or butter. You can also stack them in a roti basket or casserole and serve them warm or at room temperature later.
full recipe -