About: Punjabi Methi Paratha

Nothing like some hot parathas at home and when it’s a Punjabi Methi Paratha, the comfort quotient shoots up a few notches. With a wonderful and intense flavour this paratha couldn’t be simpler, it’s jam packed full of the faintly bitter/totally fragrant finesse from fenugreek leaves (methi) which are in season in many an Indian household! They make a hearty breakfast, satisfy at lunch and are light enough for dinner — typically with a scoop of yogurt or spicy pickle or side dish to accompany them in the form of something rich like curry.

For I and methi parathas we go back a long way (you could almost smell maa ka khaana -home cooked food, in this case; mehnid — cooking), if there is one thing that merits any level of pure joy it’s to tear into a fresh off the grill/ tava made- I-can’t-believe-it-’s-not chappathi. It’s a taste that reminds of tobogganing with family and hours spent playing in the snow — all whilst swilling down homemade, hearty meals. And while homemade might seem intimidating, trust me when I tell you that with a little bit of elbow grease and some instruction, these cloves-of-garlic methi ke parathe are going to be history.

Why Methi Paratha? The Health Benefits You Might Not Know

A, C and B complex), minerals (Iron, calcium, magnesium) plus dietary fiber.

Regular use of methi can help you:

Regular consumption of methi can aid in:

  • Better Digestion: It makes your bowel movements regular with the amount of fiber it contains.

  • Controls Blood Sugar: It helps control blood sugar levels, which is an important thing for diabetics.

  • Reduces Cholesterol: It Can benefit bad cholesterol (LDL) levels.

  • Anti-Inflammatory Properties: Thanks to its potent compounds, methi can help deal with inflammation in the body.

  • Lactation Aid: Due to it’s ability boost milk production, many breastfeeding women use fenugreek supplements and prescriptions as a natural support tool.

So next time when you feed yourself a methi paratha, remember that not only are we feeding our taste buds but also your body!

Your Go-To Punjabi Methi Paratha Recipe

This recipe is for convenience and flavor, so that you can taste the Punjabi original version.

Yield: 8 to 10 parathas Preparation time: 20 minutes Cooking time :25-30 minutes

Ingredients:

  • 2 whole wheat flour (atta) cups
  • 1 cup fenugreek leaves (methi), finely chopped and well washed
  • ¼ cup minced onion (optional, but they give great flavor!)
  • 1-2 green chillies, finely chopped (as per taste for spice)
  • 1 inch ginger, grated
  • ½ teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (if you want it spicy)
  • ½ teaspoon carom seeds (ajwain)
  • 1 tablespoon oil or ghee, plus more for cooking
  • Salt to taste
  • Half cup warm water (or enough to knead the dough)
  • For Rolling and Cooking:
  • Whole wheat flour for dusting
  • Ghee or oil to cook the parathas

Instructions:

  1. Clean the Methi: Wash and rinse fenugreek leaves very well a couple of times, especially if they have any sand. Drain, then chop them very fine. If you like, blanch the methi in hot water for 2-3 minutes to make it slightly less bitter but it is not a must as far as this recipe goes. If blanching, make sure that all the water is squeezed out.
  2. Mix Dry Ingredients: In a large bowl mix together the whole wheat flour, chopped methi (fenugreek leaves), onion very finely chopped if using or paste of ginger and garlic green chilies mixture grate ginger-flavored. water salt chilli powder turmeric carom seeds. Combine everything together with your hands.
  3. Add Fat and Knead: Rub 1 tablespoon of oil or ghee into the flour mixture with your fingers. This is to make soft parathas.
  4. Make the Dough: Slowly add warm water, little by little and knead into smooth soft dough. The dough is not sticky and smooth. Drape the dough with a moist towel and allow to rest, 15-20 minutes. This resting time is important in the case of soft parathas.
  5. Divide, Shape: Re-knead the dough for a minute or so after resting. Portion the dough into 8-10 pieces. Shape into smooth balls with your hands.
  6. Roll the Parathas: Spread some dry flour on your rolling surface and over a ball of dough. Roll each ball into a 6-7 inch diameter circle, with the help of rolling pin. Try to smooth it out evenly.
  7. Cook the Parathas: Heat a tawa (griddle) or flat pan over medium flame. When the tava is piping hot, lay one rolled paratha flat on its surface.
  8. Flip and Cook: Let cook about 30 seconds to 1 minute, time that by seeing the small bubbles start appear on top. Flip the paratha.
  9. Spread Ghee/Oil : Spread half to 1 teaspoon of ghee or oil on the paratha which is cooked. Spread it evenly.
  10. Cook to a Golden: Flip again and brush some ghee/oil on the other side. Gently press with a spatula, pressing down while moving the spatula in circles so it cooks evenly and starts to puff. Cook until golden brown on both sides, with small dark spots all over.
  11. Serve Hot: Once the paratha is cooked, remove it from tawa to a plate. Do the same with all of your dough balls. Serve these mouth watering Punjabi Methi Parathas hot!

Expert Tips for Perfect Punjabi Methi Parathas

  • Don’t Cut Corners When Washing Methi: Fenugreek leaves can be very sandy, so wash and rewash them in two or three changes of water under running cold tap for a long time until the water runs clear.
  • Moderating Bitterness: If fresh methi tastes bitter to you then parboil it in hot water for a couple of minutes before adding it into the dough. And after blanching, really squeeze out all the water.
  • Soft Paratha: The key to a soft parathas is the dough. Stiff dough makes hard parathas. If the dough is sticky, add a little sprinkle of additional flour until it no longer sticks to your hands.
  • Resting Time is Key: Don’t forgo resting the dough. It helps in gluten getting relaxed which makes rolling the dough easy and parathas soft
  • Medium Heat is the Key: Parathas are to be cooked on medium heat. If the heat is too high, they’ll blacken on the outside and stay raw inside. If too low, they will become hard and dry.
  • Be Generous with Ghee/Oil: Though you can definitely use it less but I would not recommend that, a good amount enhances the golden spots in these parathas and also makes them crispy outside yet soft inside.
  • Serve hot how: Methi parathas are always best right off the tawa.

What to Serve with Punjabi Methi Paratha

Methi Paratha Punjabi is so versatile a recipe. Here are some classic pairings:

  • Plain Yogurt or Raita: A bowl full of plain yogurt or a cucumber raita always goes well with some bitterness from the methi.

  • Pickle (Achar): A spicy mango or mixed vegetable pickle would be particularly good for kicking things up a notch.

  • Butter: A fat dollop of white butter (makhan) melting over a hot paratha is joy in itself.

  • Curries: Serve it with punjabi chole, dal makhani or aloo ki sabzi for a complete meal.

  • Tea: A steaming cup of masala chai couldn’t be a more fitting companion for breakfast!

Storing Leftover Methi Parathas

If you are lucky enough to have any leftovers (we find that 1 recipe doesn’t leave much),, you can place them in an airtight container and keep it inside the refrigerator for 2-3 days. Reheat them on a tawa with some ghee or in the microwave until warmed through. They may not be as fresh as the newly made, but they’re still good!

Frequently Asked Questions about Methi Paratha

Q: Can I use dried fenugreek leaves (kasoori methi) instead of fresh?

A: Fresh methi gives the best flavour – but kasoori meth can be used in a pinch. You can take 2-3 tablespoon of kasoori methi, then soak it in warm water for about ten minutes – squeeze out the water and add it to your dough. The flavor will be more concentrated, to taste.

Q: My parathas are coming out hard. What am I doing wrong?

A: This is common if the dough was too stiff, your dough didn’t rest long enough or you’re cooking them on low heat for too long where they would dry out. Make your chapati dough to a soft consistency, leave it alone for some time and cook them on medium flame.

Q: Can I add other vegetables to the paratha dough?

A: Absolutely! You can also add grated radish (mooli), spinach (palak) or even carrots and make it healthier. Just make sure you wring out watery vegetables really well.

Q: Can I freeze Methi Parathas?

Yes, you can. Partially cook the parathas (don’t fully fry them; you only need to brown them), cool and stack covered with parchment paper. Keep in a bag that can be used for freezing up to 1 month. Re-heat on tawa when required from frozen, by adding ghee/oil and cook it.

Conclusion: Embrace the Flavour of Punjabi Methi Paratha

Punjabi Methi Paratha I Punjabi Fenugreek Leaves Flatbread Making Punjabi methi paratha is the most satisfying experience. The fragrance that infuses the kitchen, the tactile pleasure of rolling and kneading dough, finally biting into a warm flaky paratha – all this makes it more than mere cooking. This is an authentic recipe and gives you a glimpse of Punjabi culture into your kitchen that isn’t just tasty, but also very healthy. So, you know what to do – roll up your sleeves and get ready to savour a true Indian comfort food!

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