Methi Paratha
Last Saturday, I made Methi Paratha and Aloo Palak for our afternoon meal. Posting the recipe at KZ since it works as a nutritious lunch box item for kids. You can add any greens/herbs of your choice like spinach, pudina or coriander leaves. I prepare a few variations to this recipe. Will blog them in future posts.
Methi Paratha Recipe
Prep & Cooking: 30 mts
Makes 4-5 parathas
Cuisine: North Indian
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For parantha:
2 cups whole wheat flour/atta
1/4 cup besan/chickpea flour
2 tsps oil
1/4 tsp salt
1 cup packed fresh methi leaves, add water, pinch of salt and sugar and leave aside for 15 mts, squeeze out water
water to knead the dough
1 tsp ginger-green chilli-lemon juice paste
large pinch red chilli pwd
1/4 tsp saunf pwd
1/2 tsp coriander pwd
salt to taste
1 Add all the ingredients mentioned above (except water) in a large bowl and combine well. Slowly add water to form a soft yet slightly firm dough. Let it rest for 15 mts.
2 Pinch a large lemon sized ball of dough, dust the surface to roll out the roti. Roll out the stuffed dough to form a 7″-8″ diameter circle.
3 Heat a iron tawa and once its hot, place the rolled out paratha and let it cook for a little less than 20 secs. Flip the parantha and let it cook for a little less than 20 secs. Once light browned spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
4 Serve hot with any curry of your choice or yogurt or raita.
Note:
I lightly sauteed half of the methi leaves in a tsp of oil and added to the rest of the ingredients before preparing dough. You can add ajwain or cumin seeds also. About 1/4 tsp will do.
By sailu • Dec 19th, 2009 • Category: All Recipes for Kids, Breakfast Recipes for Kids, Snacks for Kids, Tiffin Indian Recipes for Kids
hello sailu gaaru….thanks for ur nutritious methi paratha. i have read abt this recipe in many websites but i understood clearly after reading this one. but sailu…parathas r prepared in 2 ways. stuffing is one kind and mixing everything is another. i want to know …which method is better? and sailu u r using always big methi…we also get small methi. can we use small methi for all recipes that u said and is it necessary to dip even small methi in salt n sugar water to remove its bitterness? lastly thanks once again….u never forget ur readers ….waiting for more lunch recipes….bye sailu….all the best.
Rani garu, both the methods work fine. While preparing aloo paratha, I use aloo stuffing. While using leaves of any kind, I usually combine with the atta and prepare the dough. I also prepare a stuffing of methi which I will blog later. Both small and large leaves do have a slight bitter taste. Maybe you could try without soaking in salted water and see if there is any bitterness.
hi sailu garu,
instead of using fresh methi can i use dry version? as i don’t get the fresh ones. in that case, how can i use it? thanks in advance!
Yes, you can use dried kasuri methi. For the above recipe, use 4 tbsps of dried methi leaves.
thank you so much !!!
i would try this recipe for sure, because i make methi parathas by kneading atta with methi leaves,little curd ,ajwain and a dash of jaggery.(my rajasthani friends moms recipe.)your recipe is just right for winter.
kalyani
Hi Sailu
I tried the methi paratha. It was tasty but not very soft. A bit like papad. How do I make it soft. I roasted it like I do for rotis
thanks for the nice recipe.
Reduce the amount of besan to a 3-4 tbsps for softer rotis, Sarita.
hi sailu
can u suggest any tip for keeping stuff rotis soft till lunch break for kids .i have tried besan but werent that good till that time .u r recipes are really good …keep going
bye
Hello Sailakka: It looks you’re putting raw methi. Don’t you think methi should be cooked first OR do you think it will get cooked on the penka when making roti. I love your recipes. Please post more non-veg recipes.
You can use raw methi, there is not need to cook it initially.