Flatbreads of India - Methi Paratha

Flatbreads have been an integral part of Indian cuisine since ancient times. As some of our readers may know, we at Rotimatic have explored several flatbreads in our journey to understanding the various varieties of Indian flatbreads that can be classified under the umbrella term ‘roti’.

But what we are going to be discussing today is not just a traditional whole-wheat roti, but its tastier, more famous cousin, the paratha. The paratha is said to have originated from Punjab, but over the years, it has undergone several facelifts. Each family has its own method of preparing the traditional paratha, and it can be made with many fillings like potato, peas, onions, paneer, or, in this case, methi (fenugreek).

The word paratha originates from a Sanskrit word, and variations of this paratha can be found all over Southeast Asian countries like India, Pakistan, Bangladesh, Sri Lanka, and Mauritius. The methi paratha is one such variation. Methi, or fenugreek, is an ancient medicinal plant found in the Indian subcontinent, known for its medical benefits, and slightly fragrant, bitter taste. Methi paratha is very similar to methi ka thepla, a dish of Gujarati origin, but with slight variation in terms of the ingredients. In this article, we shall dive deeper into the process of making methi paratha by exploring some methi paratha recipes.

How to Make Methi Paratha

Methi paratha is a shallow fried or roasted Indian flatbread that is made with whole-wheat flour, gram flour, some spices and aromatics, and fenugreek. It is a very simple, traditional breakfast or snack food found in various parts of North India. All the dry ingredients are combined with water and a little oil and kneaded into a dough, which is then portioned, rolled into flat roundels, and cooked on a tawa.

Methi paratha is often paired with dry vegetable preparations, masala chai, pickle, raita, or plain curd. Often, not everyone may like the slight bitterness of fenugreek leaves so a solution to that is to blanch the leaves in salt and water before chopping. In this article, we are going to explore how to make methi paratha in two different ways, a traditional methi paratha recipe and a Rotimatic version of the same, shared with us by one of our beloved Rotimatic users.

Methi Paratha Recipe: Traditional Method

Preparation Time: 30 Minutes

Cook Time: 15 Minutes

Total Time: 45 Minutes

Yield: 8-10 Parathas

Ingredients

• 1 ½ cup whole wheat flour + 1/2 cup for dusting
• ½ cup besan (gram flour)
• 1 cup fenugreek leaves (finely chopped)
• 1/2 teaspoon cumin seeds
• 1 teaspoon green chili, finely chopped
• ½ inch ginger, finely chopped
• 4-5 cloves of garlic, finely chopped
• 1 teaspoon red chili powder
• 2 tablespoons curd (plain yogurt)
• 1 tablespoon oil + for shallow frying
• Salt to taste

Preparation Process:

1. Pluck methi leaves from stems. Add plucked leaves in a bowl filled with water and salt (to balance out the bitterness) and keep them soaked for 2-3 minutes to dissolve and separate any dirt. ]
2. Remove the leaves from the water and repeat the process to clean the methi leaves.
3. Finely chop cleaned methi leaves and set aside. Add the whole wheat flour and gram flour into a large bowl.
4. Add in cumin seeds, chopped green chili, chopped ginger, chopped garlic, red chili powder, curd, 1-2 tablespoons oil, finely chopped methi leaves, and salt. Mix well.
5. Make the dough like how you do with a traditional roti. Add water as needed to make a smooth, soft, and pliable dough. Cover the dough with a cloth or a plate and keep it aside for 15-20 minutes.
6. Knead the dough again to stall any gluten development. Divide it into 8-10 equal portions. Take each portion one by one, give it a round shape like a ball, and press it between your palms to give a roundel-like shape
7. Take the remaining dry wheat flour on a small plate. Take one dough roundel, coat it with dry wheat flour, and place it over a rolling board, chakla, or clean work surface. Roll it out into a circle having a 4-5 inch diameter. Spread a few drops of oil over one-half of the rolled-out dough.
8. Fold the dough into a half circle. Again, spread a few drops of oil over it and fold it into a quarter. This step is done to ensure flaky layering in the paratha.
9. Coat the triangle-shaped dough with dry wheat flour and roll it out into a thin, larger triangle having approx. 6-7 inch long sides.
10. Heat the tava over medium flame. When it is medium hot, place rolled paratha over it. When tiny bubbles start to appear on the surface, flip the paratha. Spread some oil evenly over its surface. After 30-40 seconds, flip the paratha, and spread oil evenly on the other side using a spatula.
11. Press it gently with the spatula and flip and cook until golden brown spots appear on both sides.
12. Once lightly golden and crispy, remove from the tava and set aside. Repeat similar steps for the remaining dough portions.
13. Serve hot, and enjoy your delicious methi parathas!

Tips To Keep In Mind When Making Methi Paratha

• Substituting methi leaves: If you are not able to get methi leaves, then substitute methi with spinach (palak) or amaranth. The taste will be different and the parathas won’t have the unique methi flavor, but they will be healthy and nutritious.
• Swapping with dried fenugreek leaves: Kasuri methi or dried fenugreek leaves are a great option if you cannot procure fresh ones. Swap fresh methi with 3-4 tablespoons of kasuri methi for the above recipe.
• Roasting tips: Ensure that your skillet or tawa is hot. Roast parathas on medium-high to high heat. Roasting parathas on low heat would make them undercooked or chewy and hard. Regulate the heat as needed when roasting according to your judgment.
• Heat: If you like spicy food, then feel free to add more chilies to this recipe. Conversely, if you are not too fond of chilies, then you can reduce the quantities.
• Add-ins: Bring more flavors to your methi paratha by including finely chopped onions, ajwain, or a touch of garam masala. Opt to add ground spices like turmeric powder, cumin powder, coriander powder, and red chili powder to make spicy and flavorful methi paratha.

Methi Paratha Recipe: Rotimatic Method

In this section, we shall be exploring a methi paratha recipe by Tarun Verma, our loyal Rotimatic user! He shared his experience of making methi paratha on our ‘Rotimatic Owners’ public page on Facebook, and we were glad to find that he, along with countless other users, loved the Rotimatic experience! Our fully automated AI-based technology gives you a roti in just 90 seconds, all at the push of a button! Rotimatic is the future for busy individuals who want the warmth of home food after a long day at work, at a fraction of the time and effort.

Make Dry Methi Powder in the Microwave:

1. Pluck leaves and tender stalks.
2. Rinse them thoroughly with plenty of water to remove dirt.
3. Dab methi with a clean, dry cloth to remove the remaining moisture.
4. Spread the leaves on a microwave-safe plate and microwave on high for 2 minutes.
5. Check the dryness of leaves and stalks. Again microwave on high for 1 minute. If there is moisture remaining, then you can microwave on high for 1 to 2 minutes, but only for 30 seconds and check repeatedly.
6. Be careful after microwaving for 3 minutes. Keep checking after every 30 seconds to avoid a spark due to the burning of leaves.

Preparation Process:

1. Add 3 cups of wheat flour and all the crushed methi into a bowl.
2. Add masalas and spices as per your choice. Tarun recommends putting 1 tsp of salt, red chili powder, cumin powder, coriander powder, and 1/4 tsp turmeric powder.
3. Mix all the ingredients in a bowl then transfer it to the Rotimatic flour container. Set the thickness setting to 1, roast setting to 3, and oil setting to 2.
4. Add water and oil into their respective containers and start the machine.
5. Lo and behold, your piping hot Rotimatic methi parathas are ready!
6. Serve hot and enjoy!

With Rotimatic, you can create and enjoy several recipes for rotis, parathas, and a variety of Indian and continental flatbreads. Our patented automated technology makes the cooking process easier, faster, and time-efficient, all the push of a button!

Methi paratha is just one of the varieties of Indian bread that we can find in every household. Whether these recipes were created as a matter of convenience or by accident, their delicious outcomes still satiate all of us to this day! So here we end our journey in the exploration of methi parathas. Go on and satisfy your hunger with this new but ages-old recipe that reminds us of warm kitchens and the feeling of home.

FAQ:

1. Can I use dried fenugreek leaves (kasuri methi) to make methi paratha?

Yes, you can! You will need to add 3-4 tablespoons of dried fenugreek leaves to the flour mixture and follow the remaining steps of the recipe as normal. Keep in mind that the dried fenugreek leaves will give the methi parathas a slightly different flavor and taste compared to the fresh fenugreek leaves.

2. What is the difference between methi paratha and methi thepla?

Methi paratha is usually made with fenugreek, herbs, and spices, while methi thepla includes gram flour, curd, and plenty of spices. The besan gives the thepla a nutty taste , and the curd adds a delicious, rich, flavored, sour taste. Some variations of methi paratha also include besan, so the major point of difference is simply the method of preparation (rolling the dough) and the point of origin.

3. Is methi paratha good for health?

Yes, methi paratha is considered to be very good for health. Fenugreek leaves are rich in various vitamins, minerals, and fiber. Additionally, whole wheat flour provides complex carbohydrates. Combining these ingredients makes methi paratha a nutritious and delicious choice!

4. What can be served with methi paratha?

Dry vegetable dishes like kormas, plain yogurt, raita, pickles, green mint chutney, tomato chutney, or even a cup of masala tea, are great pairings for this light snack or breakfast item.

5. Can methi paratha be made without oil or ghee?

While oil or ghee is traditionally used to cook methi paratha, you can make a low-fat version by dry roasting the parathas on a tawa without adding any additional fat.