Layered Methi Paratha (Triangle Shaped)
Methi Paratha are indian flatbread made with fenugreek leaves and whole wheat flour. These parathas are very popular during winter season.
Ingredients
To Make The Dough
- 1.5 cup atta whole wheat flour
- ⅓ cup besan gram flour or use chickpea flour
- 1 tablespoon mustard oil for moyan, use any cooking oil instead
- ¼ teaspoon turmeric powder add extra for deep yellow color
- ¼ teaspoon cumin powder
- ⅛ teaspoon ajwain
- 1.5 cup methi fresh or frozen fenugreek leaves, hand chopped
- 4 tablespoon onion finely chopped
- 2-3 garlic cloves finely chopped
- ½ tablespoon ginger finely chopped, adjust to taste
- 2 tablespoon cilantro finely chopped
- 2 green chillies finely chopped, adjust to taste
- ½ teaspoon salt or to taste
- ⅓ -½ cup water or as needed
- Oil for frying the paratha I use avocado oil
Instructions
PREPARE THE METHI
- Fresh Methi - Pick the methi leaves from stems. Discard the stems. Wash the leaves thoroughly in water 3-4 times or as needed so that all the dirt is washed away. Drain them completely. You don't need to dry them out but make sure that methi is not watery. Use a paper towel if needed.
- Frozen Methi - If you are using the frozen variety, let methi blocks thaw fully or overnight. Squeeze out the water from the leaves and if needed chop it.
- If you are unsure about bitterness of methi leaves, you can soak the leaves in cold salted water for 30-40 minutes prior to using.
- Drain and chop the methi leaves. Keep ready.
MAKE THE METHI DOUGH
- In a large mixing bowl, combine the atta and besan flours, ajwain, hing, cumin powder and turmeric powder. Add the oil and rub it into the flour mixture using your fingers until it resembles coarse crumbs.
- Toss in the chopped methi leaves, onions, garlic, cilantro, ginger, and green chilies. Mix thoroughly to distribute the flavors evenly.
- Gradually add small amounts of water while mixing until the dough starts to come together. Once it clumps into a rough ball, begin kneading.
- Use your knuckles to flatten the dough, then gather it towards yourself using your palm and fingers.
- Continue kneading with your knuckles for 5–6 minutes, flattening and gathering repeatedly.If the dough feels tight or dry, sprinkle a little water (but avoid over-wetting it).
- In the final 1–2 minutes, add a teaspon of oil and knead to make a smooth and firm dough. It should not be too soft.
- Cover the dough with a kitchen towel and let it rest for 15–20 minutes. During this time, it will soften further and be ready for rolling.If you are not planning to make parathas right away, place the dough into an air tight container with lid and refrigerate for 2-3 hours
ROLL AND FRY THE PARATHA
- Uncover the dough and divide it into equal portions.
- Take each portion in your palms and roll it into a smooth ball. Flatten slightly to form discs.Keep some loose atta (flour) on a plate for dusting.
- Place a dough disc on a floured rolling surface. Use your fingertips to lightly flatten the edges.
- Begin rolling with a rolling pin, dusting the surface and dough as needed.Roll into a circle about 3 inches in diameter.
- Brush a little oil over the surface.Fold the circle into a semi-circle, brush with oil again, and fold once more to form a triangle.Sprinkle flour on the triangle and roll it out gently to ¼-inch thickness, maintaining the triangle shape.
- Heat a griddle (tawa) on medium heat and spread a little oil over the surface.Carefully lift the rolled paratha and place it on the griddle.
- Cook for 2 minutes until light spots appear.Flip the paratha with a spatula and spread 1 tablespoon of oil evenly over the first side.
- Cook the second side for 1–2 minutes.Flip again, spread oil on the second side, and cook until both sides are golden brown with small brown spots.If the paratha puffs up during cooking, that’s a great sign! Be mindful of escaping steam when pressing it down lightly with a spatula if needed.
- Remove the cooked methi paratha from the griddle and place it on a cooling rack to prevent sogginess. Once slightly cooled, store them in a box lined with a dry cloth or paper towel.
- Serve the parathas warm with pickle, green chutney, garlic chutney, or raita. You can serve with a cup of masala chai for breakfast!
Video
Notes
- It is best to use cast iron griddle for cooking the parathas. The methi paratha turn out crispy and flaky. If you use non stick, the parathas are little soft but still delicious.
- My mom uses mustard oil for cooking the parathas. They taste is absolutely heavenly and unique. You can try it too, before you ask, no the oil doesn't taste raw.
- You can add additional ingredients such as garlic greens or scallions to the dough.
- You can absolutely roll the parathas into circular shape.
- Lastly, if you cannot find methi, this recipe will work with greens such as spinach, chard or
Tried this recipe?Let us know how it was!