METHI FLATBREAD
METHI PARATHA IS AN INDIAN VEGETARIAN FLATBREAD RECIPE.
Methi paratha are a delicious Indian lunchtime staple. Methi is fresh fenugreek leaf. Paratha or parantha is a simple and delicious Indian flatbread made from atta flour. We add besan flour as well for extra taste. Veganise our methi paratha by following the tips in the ingredient list.
Find out the best tips to making Indian flatbread or paratha >
RECIPE DETAILS
Makes: makes 8 to 10 methi paratha .
Cooking time: 20 minutes + 10 minutes dough resting time.
Dietary Style: Vegetarian. See the recipe for dairy free and vegan substitutions.
INGREDIENTS
FOR THE PARATHA
- 5 scoops of atta flour
- 1 scoop of gram / besan / chickpea flour
- 2 cups fresh methi / fenugreek leaf, finely chopped
- 1 tsp ajwain seed
- 2 tsp white sea salt
- 1/3 tsp turmeric powder
- 1 tsp red chilli powder
- 3 tsp coriander powder
- 2 tsp toasted cumin powder
- 1 tbsp ghee
- cold water to bind
FOR THE COOKING
- ghee
- Replace the ghee with coconut oil to make vegan and dairy free.
METHOD
How to make our methi paratha.
STEP 1
In a large bowl, combine all of the ingredients to make the paratha or methi flatbread. Use a large serving spoon or rice spoon to measure out your flours.
Adding a little cold water at a time, knead well until the dough has completely come together and is still soft but not sticky. Knead a few minutes once the dough is at the right consistency. Leave aside for ten minutes or so to rest.
STEP 2
Once rested, remove the methi dough from the bowl. Break into small balls of dough, slightly larger than a golf bowl. Dust with atta flour on both sides. Roll out roughly until around 2 centimetres thick. Spread the surface with ghee. Fold into a triangle with three layers. Roll out a second time into a round about 1.5 centimetres thick. Do this with all of the dough, setting aside the raw parathas to cook.
STEP 3
Heat your tawa, or skillet on to very high heat on the stovetop. Once hot, cook the parathas one at a time. First we cook the flatbreads until they are just “set” on both sides, using no oil or ghee. Once the parathas are lightly browned, we add ghee to each side and then further cook until the methi flatbreads are golden, a little puffy, with a rich sheen.
Stack in a warming tin and serve with chutney, achaar, fresh curd or a simple yellow dal.
LEARN MORE ABOUT
METHI PARATHA
Where are the benefits of methi?
Methi is considered to be a powerfully healthy green. It is said to lower blood sugar levels, protect the liver, improves cholesterol levels, and according to Ayurveda helps combat anaemia and detoxifies the blood.
What is methi?
Methi is fenugreek leaf. Fenugreek leaf is something between a fresh herb and a spinach leaf. When methi is fresh, it has a lightly peppery taste much like watercress.
Where can I buy methi?
Across Asia and the Indian regions, methi can be bought fresh at markets. In Australia, I can buy frozen fresh methi in mainstream supermarkets sometimes—check with the frozen paratha and chapatti in the freezer section. Fresh methi can sometimes be available at Asian grocers, where you will also normally find fresh frozen methi.
Can I use dried methi if I can’t find fresh methi?
Yes, but you will need to adjust the amount you add to the paratha mix. Fresh methi has a light and peppery taste, But dried methi leaf, or kasoori methi, is much stronger and a little bitter. Where this recipe calls for two cups of fresh methi, I would use as little as four to five tbsps of dried methi. Frozen fresh methi can be a good alternative if fresh methi is hard to come by.
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