Methi paratha is one of the healthiest flat breads from Indian cuisine often made for breakfast or a meal. Fenugreek leaves are known as methi in Indian language. These flavor the parathas in a unique way. They are served with pickle, dal or raita.
For best results follow my detailed step-by-step photo instructions and tips.
In a bowl mix atta, salt, finely chopped methi leaves, curd, garam masala, chili powder or green chilies and garlic.
Begin to knead, adding water little by little to make a soft pliable dough.
Pour 1 tsp oil & knead again for a min or 2. Let this soak for at least 20 mins. Keep it covered.
Divide the dough to 6 to 7 parts. Roll them to smooth balls. Set aside.
How to make methi paratha
Flour the rolling area, place a ball of dough on the flour and dust it with flour evenly on both the sides.
Roll the ball to round shape parathas that are not very thin or thick. To make layered methi paratha refer step by step photos below.
Make 3 to 4 parathas and set aside.
Heat a tawa till hot on a medium high flame. Dust off the excess flour from the paratha. Transfer the methi paratha on the tawa.
Soon you will see tiny bubbles on the paratha, then flip it. Press down with a wooden spatula to help in puffing.
Drizzle some oil or ghee.
Flip it to the other side, repeat to press and cook till they are slightly browned and done thoroughly. Stack them one over the other to keep them soft.
Clean up the flour on the tawa or griddle with a kitchen towel before you proceed with the next one.