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Methi Paratha

Methi Paratha

by Shyamali Sinha

Methi Paratha, another type of Indian flatbread. A winter special north Indian breakfast. This is a paratha that aspires to be everything you expect breakfast to be, healthy, filling, fresh!

Warm Methi paratha served with pickle is a massive hit in the Indian Breakfast menu. You can enjoy this paratha with leftover curry also. 

Not only for Breakfast but a great option for Office lunch too

Here is the trick to enjoy delicious prep ahead Methi paratha during winter for lunch at your workplace too! Use the SANDWICH MAKER. Don’t reheat your paratha in the microwave; it will make your paratha soggy! 

Please invest in a good quality thermostat lunch bag, keep your homemade frozen parathas in it, you don’t need to cook your homemade Parathas before you put them in your lunchbox. Within five-six hours your frozen parathas will be thawed, just before your lunchtime, place the half-cooked paratha in the sandwich- maker and spread butter the way we spread it on the bread!

How to Freeze Paratha!

I prefer to make a few extra batches of parathas, I divide them into batches and freeze them. Because you need hardly extra five minutes to knead extra cups of flour and 20 minutes extra cooking time, but I feel it’s totally worthy! Especially for my those busy and lazy days! All I do, I grab the parathas from the freezer and I heat them. Taste way better than all those store-bought one!

Methi Paratha – how to store
  1. You can freeze any kind of paratha up to two to three months. Half cook the parathas,  (watch the video to get a clear idea) 
  2. place one baking paper between two parathas, stack them as many as you want to make one batch. I keep six parathas in one batch.
  3.  Wrap them with foil, let them cool and keep them in the freezer.
  4. If you don’t want to freeze then, then you don’t need to place baking paper between two parrots, just stack them, and store them in a steel tiffin box or plastic food storage box, in the refrigerator. Consume them within a week.
Methi Paratha

This is how I keep them in the refrigerator!

  1. Place a clean kitchen towel on a cooling rack. Place one paratha on the hot Tawa, cook one side for a couple of seconds, then turn the other side, cook another couple of seconds.
  2.  Remove from the heat and place on the cloth. fold the cloth, else the paratha will be hard.
  3.  Repeat with the rest, when they are completely cool, keep them in a container, in the refrigerator you can store them up to a week.
  4.  When you want to serve, bring them into the room temperature, heat up your cooking pan, place the paratha and cook the way you cook your regular paratha. 
  5. cook one side, when you see the bubble on the top, turn the other side, apply ghee or oil on the top.
  6. Flip the other side, apply ghee again.cook for a couple of seconds, remove from Tawa and enjoy!.
Methi Paratha
Methi Paratha

Not only for Methi or Fenugreek paratha, but you can also follow these tricks with all your parathas, now please excuse me, I have a pile of parathas and calling my name! Please try this way and come back to thank me 🙂

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Methi Paratha

Methi Paratha

Author: Shyamali Sinha
Course: Main Course
Cuisine: Indian
Diet: Vegetarian
Prep Time 15 mins
Cook Time 16 mins
Servings : 8 pieces
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Methi Paratha, another type of Indian flatbread made with fenugreek leaves and whole wheat flour.

Ingredients

  • 2 cups Fenugreek leaves - cleaned, washed and tightly packed
  • 2 tbsp Coriander leaves - chopped
  • 2 cups Wheat flour
  • 1 tsp Turmeric powder
  • ½ tsp Ajwain
  • 1 tsp Anar powder - ~ Pomegranate seed powder
  • 1 tsp Cumin seeds
  • 1 tbsp Ginger - grated
  • ¼ tsp Hing or Asafoetida
  • 1 tbsp Vegetable oil
  • Salt to taste
  • 2-3 Green Chillies - chopped

Instructions

  • In a mixing bowl take wheat flour, add in salt, carom seed and cumin seed, grated ginger, Hing or asafoetida, chopped green chillies, ground pomegranate seed, if you don’t have add lemon juice, Turmeric powder, chopped coriander leaves and white oil or ghee.
  • Take cleaned, washed Fenugreek or Methi leaves, with a sharp knife chop the leaves.
  • Make sure the water is completely drained before you work on them.
  • Add the methi leaves in the flour mixture, mix everything well. You can add a little bit of sugar if you wish too.
  • Add water little by little and make a firm dough.
  • Take a little amount of ghee on your palm, apply on the dough, cover it with a lid and let it rest for 30 minutes.
  • Preheat a heavy-duty cast iron round skillet or Tawa over medium-high heat.
  • Divide the dough into equal portion.
  • Take one portion, make a disk shape, dredge in the dry flour then roll it out.
  • Place one paratha on the hot Tawa, cook one side for a couple of seconds, when you see the bubble on the top, flip the other side. Apply oil or ghee on the top, then turn the other side and apply oil on that side too. Cook for another couple of seconds, remove from Tawa and enjoy!.

Recipe Video

Keyword: Methi Paratha, Paratha
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