How To Make The Perfect Methi Paratha

Winters are here and all the foodies are surely excited to spend their afternoons gorging on the tasty parathas with white butter or curd. This time of the year allows you to have a variety of parathas including mooli paratha, gobhi paratha and many more. However, our current favourite is definitely methi paratha.

This paratha is extremely delicious and at the same time, it has high nutritional value. Therefore, it is a win-win situation as you can devour the paratha guilt-free.

However, if you are new to cooking or just haven't managed to perfect the methi paratha, then here are some tips for you. Follow these tips and you'll get the perfect methi paratha.

Pro Tips

• Wash the methi leaves well before using. You can spray some vinegar and sprinkle some salt to ensure a proper cleansing process. This will help you to get rid of any pesticide residue on the methi leaves.
• Make sure to dry out the leaves as soon as they are clean.
• Let the dough rest for at least 30 minutes. This will make your parathas super soft. Also, this makes it easier to digest. However, you can skip if you don't have much time.
• It is better to pluck the methi leaves the same day you buy them. Then, store them in a glass box lined with kitchen tissues. This will help them to remain fresh along with keeping them away from moisture and water. This will save a lot of time on the day you make parathas.
• make sure to adjust the chilli according to your taste and balance out the flavours.

Grandma Tips

• To make the paratha soft, add 3 tbsp of besan while preparing the dough.
• Methi paratha stays fresh for longer if you knead the dough with curd. Therefore, skip the water and use only curd to keep your paratha fresh for long hours. This will allow you to carry methi paratha while travelling. Along with this, curd will enhance the taste as well as cut down the bitter flavour of methi leaves.
• Methi paratha tastes best with green chutney or achar or white butter.

Special Ingredients

To add flavour to your regular methi paratha, you can add some special spices to it. Some good options are mentioned below.

• Carom seeds or ajwain
• Ginger
• Green chilies
• Garam masala
• Amchur powder
• Curry leaves
• Mint
• Kitchen king masala
• Chopped onions

Mistakes To Avoid

A common mistake that most people make is to add oil on tawa in the start. However, you should first put your paratha on the tawa and then, put oil on your paratha directly. Make sure to put the oil on both sides.

Another mistake that people often make is to over knead the dough. People are not aware that there is a thing like over kneading and doing it in order to make their dough perfect. However, it should be avoided as it affects the quality of the dough.

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How To Make Methi Paratha

Ingredients

• 2 Cups Wheat Flour
• 1 Cup Methi Leaves
• 1/4 Cup Curd
• 1/2 Cup Turmeric
• 1 Tsp Ginger Paste
• 1/2 Tsp Kashmiri Red Chilli Powder
• 1/4 Tsp Cumin Powder
• Salt
• 1/2 Tsp Carom Seeds
• 2 Tsp Oil For Dough
• Water
• 5 Tsp Oil/Ghee For Frying

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Instructions

• Take a large bowl and add wheat flour along with methi leaves. Mix well.
• Add curd, spices, salt and oil. Combine well.
• Add some water and knead the dough.
• Cover with moist cloth and let it rest for 30 minutes.
• Now, make a medium sized ball of the dough, roll and flatten it.
• Also, dust with some wheat flour. Roll to 5 inches using a rolling pin.
• Grease with ghee or oil
• Bundle it up and flatten the ball.
• Now, roll it in a thick circle like paratha.
• Now, heat some ghee on a tawa and place the rolled paratha. Cook for a minute.
• When the base is partly cooked, flip the methi paratha.
• Let it cook from both sides until crispy.
• Your methi paratha is now ready to be served.

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