Methi Paratha Recipe | punjabi stuffed Methi Paratha for Breakfast
Methi paratha is a popular Indian flatbread made with fresh fenugreek leaves and whole wheat flour. It's a perfect blend of health and flavor that makes it a great option for breakfast, lunch or dinner.
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Servings: 6
Ingredients
- 2 cups whole wheat flour atta
- 2 cups Fenugreek leaves chopped cleaned
- ½ tablespoon grated ginger
- Salt to taste
- ½ teaspoon red chilli
- ¼ teaspoon ajwain
- 2 tablespoon ghee
Instructions
- Take whole wheat flour in a mixing bowl add some salt just to taste and make a soft and pliable dough.
- knead the dough for 2-3 minutes as that helps to release the glutton and hence ease of rolling out paratha and soft dough. Keep it for atlas 10-20 minutes before rolling it for paratha.
- As dough is kept for resting you can make filling/stuffing for paneer paratha.
- Take chopped methi leaves in a mixing bowl, red chilli powder, chopped green chilli, grated ginger, ajwain and mix it well.
- Mix everything well.
- Divide the dough into 6-8 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour and roll with a rolling pin to make a circle of 5-6 inch diameter.
- Place the methi filling in the center of the circle and lift the edges one by one and bring back to the center so as to make a roundish ball once again.
- Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
- Heat up a griddle or tava and smear it with small quantity of ghee and place this paratha over the tava.
- When it is cooked from one side, apply melted ghee on the other side and flip it with a spatula once again.
- Cook the second side till brown spots start to appear. Check another side once again and if it is cooked just take it out of the lava onto a plate, otherwise cook it some more.