Methi Paratha 2 ways

Name: Methi Paratha 2 ways
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 Servings
Cuisine: Indian
Ingredients: Methi leaves: 2cups; Atta (Whole Wheat Flour): 2cups; Besan (gram flour): 1cup; Salt: a generous pinch; Ginger chopped: 2tsp; Green chillies: 1no; Onion chopped: ¼ cup; Ajwain: 2tsp; Water: as required; Oil: a dash; Oil/Ghee: for cooking; Atta (Whole Wheat Flour): 3cups; Salt: a generous pinch; Water: as required; Methi Aloo (readymade): 2cups; Ginger chopped: 2tsp; Green chilli chopped: 1no; Desi Ghee: for cooking

Punjabi Breakfast Recipe of Plain and Stuffed Methi Paratha.

Features:

Cuisine:

Indian

Methi or Fenugreek Leaves Paratha best served with hot cup of tea, pickle and curd.

30mins
Serves 2
Easy

Ingredients

Methi Paratha using Fresh Methi Leaves
2cups Methi leaves
2cups Atta (Whole Wheat Flour)
1cup Besan (gram flour)
a generous pinch Salt
2tsp Ginger chopped
1no Green chillies
¼ cup Onion chopped
2tsp Ajwain
as required Water
a dash Oil
for cooking Oil/Ghee
Methi Paratha using readymade Aloo Methi
For the dough
3cups Atta (Whole Wheat Flour)
a generous pinch Salt
as required Water
For Stuffing
2cups Methi Aloo (readymade)
2tsp Ginger chopped
1no Green chilli chopped
for cooking Desi Ghee

Directions

Steps

1 Done	For Methi Paratha using Fresh Methi Leaves Pick the methi leaves and discard the hard stems. Wash the the leaves in water and spread them on a kitchen cloth to remove any excess water. Place the leaves on the chopping board and cut them roughly. Add them to a bowl and in the same bowl add atta, besan, salt, ginger, chilies, onions, ajwain and some water to make a dough.
2 Done	Knead the flour to make a stiff dough. Apply a little oil on top and leave aside to rest for 10 mins. Now divide the dough into 4 equal sized balls and dust them with some dry flour (atta). Pick one and press it gently on the kitchen counter. Using a rolling pin roll it out about 5inches in diameter. Drizzle some oil or ghee and spread it with your fingers. Fold it ⅓rd and then fold again to make it into a long rectangle. Now fold it again to make a square. Consider how a blanket is folded this dough has to be folded the same way. Press it gently and keep aside. Repeat this process with the remaining dough balls.
3 Done	Now roll them out flat into a square shape using dry flour. Make sure the parathas are not too thin or very thick. Place them on a hot pan or tawa and cook on both sides. Apply ghee or oil on both sides and cook them on medium hot tawa till it gets a good colour. Remove methi paratha and serve it with hot tea, curd and pickle.
4 Done	For Methi Paratha using readymade Aloo Methi Place the readymade aloo methi on a platter and using a spoon press the potatoes so that they mash up. To this add ginger, green chillies and mix them up. Keep aside. In a fresh bowl add atta, salt and water and kneed it into a stiff dough. Give rest for 10 mins and proceed to divide the dough into 4 equal size balls. Pick one of the dough balls and using your hands flatten it just enough to make place the stuffing. About 4inches in diameter is good to hold a generous stuffing. Once you place the stuffing bring together the edges and pinch them together, gently roll them in your hands. Repeat this for the remaining dough.
5 Done	Now roll them out flat into a round shape using dry flour. While rolling them the stuffing might ooze out or tear the paratha but that is okay. Make sure the parathas are not too thin or very thick. Place them on a hot pan or tawa and cook on both sides. Apply ghee or oil on both sides and cook them on medium hot tawa till it gets a good colour. Remove methi paratha and serve it with hot masala chai, curd and pickle.

Chef Kunal Kapur

Having served the world with his delicious delicacies, Chef Kunal Kapur is revered by every food connoisseur. An all-in-one Indian celebrity chef, restaurateur, and media personality, Kunal Kapur has helped all of us get a taste of his cooking secrets through his cookbooks.