Kasuri Methi Paratha Recipe

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Kasoori Methi Paratha Recipe –

Healthy, flavorful and easy Indian flatbread prepared with whole wheat flour, dry fenugreek leaves and spices.


What is Kasoori Methi Paratha?

Apart from adding dry methi to the Indian curries, we can also make parathas or flatbreads with them. Traditionally, methi parathas are made with fresh fenugreek leaves but here I am replacing it with dried ones. This is a wonderful way to prepare flavorful and healthy parathas if you don’t find fresh greens.




Are these paranthas vegan?

Yes, just use oil instead of ghee to cook them if you are vegan.

Serving suggestions:

They are perfect to serve as breakfast, lunch or dinner and tastes great with pickle, curries or yogurt.




Ingredients

1 cup Wheat Flour (plus extra for dusting)

1/4 cup Kasoori Methi

1 tbsp Oil for the dough

`1/4 tsp Turmeric Powder

1/4 tsp Red Chilli Powder

1/4 tsp Ajwain Seeds / Carom Seeds

Salt to taste

1 tbsp Ghee or Oil for roasting parathas

Instructions

  • Soak kasoori mehi leaves in 1 cup of hot water for 10 minutes. Discard any hard stems.

  • Drain water completely and set aside.



  • In a mixing bowl, combine, flour, methi, chilli powder, salt, turmeric, carom seeds and 1 tablespoon of oil. Mix everything well.

  • Make a soft dough by adding water little by little.


  • Divide the dough into 6 round balls and keep them covered.

  • Dust each ball with wheat flour and roll to make round roti.

  • Place the rolled paratha on a hot pan. Press gently and cook for a minute.


  • Flip the paratha and drizzle some oil or ghee and cook on both sides.

  • Remove from the pan and place the hot paratha in a bowl and cover it with a lid.

Tips:


  1. Always keep the dough covered to prevent it from drying.
2.The dough should be soft and pliable in order to make the soft parathas.

3.If y ou have time, let the dough rest for some time to make soft parathas.

4.You can also use cumin seeds instead of ajwain or carom seeds.

Serve hot with yogurt or pickle.

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