Quick Methi Paratha Recipe - VRAG Easy Recipes

I love paratha’s a lot these days. They are quick and healthy at the same time. Aloo Paratha is common in every household but I feel one should add green veggies and make some yummy paratha’s. I made Methi Paratha for the first time and was super happy with the final outcome. Thought of sharing it with you all today.

Let’s head to the ingredients list:-

Chopped Methi Leaves – 1 cup, washed and roughly chopped

Wheat Flour – 2 cups

Ginger Garlic Paste – 2 tbsp

Turmeric – ½ tsp

Red Chili Powder – 1 tsp

Oil – 1 tbsp

Carom and Cumin Seeds – 1 tsp each (they are taste enhancers and helps in digestion)

Salt as per taste

Gram Flour (Optional) – 1 cup

Onion and Green Chilies (Optional) – 1/2

Tip – If the leaves are bitter you can wash, chop, and boil it for 5 mins. Else add leaves, not the base as it might be bitter. I added both in this recipe.

Procedure for making the paratha dough

Take a parat. Add chopped methi leaves, ginger garlic paste, turmeric, besan, red chili powder, carom, and cumin seeds, salt
Add wheat flour and oil
Knead carefully with the methi leaves let it absorb well in water
Add water and knead it in a smooth dough consistency
Place a moist cloth and let it rest for nice 10mins

Making the Paratha

Remove the cloth and knead the dough once again
Make small balls to roll the paratha’s
Roll the ball into a small roti and sprinkle some oil seal it like a modak or momo and roll into a ball again
Roll it into the final paratha
If you are a mom use a shape cutter and make small sized paratha’s for your kids for tiffin
Fry them on a tawa instead of a non-stick pan
Make sure you fry it like chapati or plain ajwain paratha
Add oil or ghee as per taste
I usually fry roti’s without oil but used little oil for this one
Serve it with fresh coconut chutney or mint chutney. You can alternately use some organic tomato ketchup
Note – They seem stiff or less soft when fried but when it comes to room temperature they turn super soft and yummy