Methi Paratha




Yield 4



  1. Sift together the whole wheat and all-purpose flour. Then add black cumin and salt.sifting flower paratha
  2. Add a Tbsp of  oil and begin kneading. knead dough by hand
  3. Add the fresh fenugreek (or thawed frozen fenugreek) and continue to knead.add fresh methi
  4. Add turmeric, and continue to knead.add turmeric
  5. Begin adding a little water at a time and continue to knead well until dough is soft, smooth, and pliable. (This step requires quite a bit of elbow grease. If you have a standup mixer with a dough hook, it would be a big help.) add water and knead
  6. Rest the dough for about 30 minutes. Then separate dough into balls (approx 2 in / 5 cm).rolling doughseparate dough into ballsmethi paratha dough balls
  7. Flatten the ball slightly and dip it into flour to prevent sticking.cover dough in flour
  8. Roll out using a rolling pin until dough is nice and thin.rolling dough
  9. Heat up a pan or griddle to medium high with a small amount of oil or ghee.warm paratha in pan
  10. The paratha will begin to puff and bubble, flip to the other side and cook until you see golden brown spots.methi paratha in panfinished methi paratha

Recipe by STIRR at