Jun 18, 2013

Methi Paratha

I dont know if this is really a Paratha. A paratha to me has always been about stuffing the chapathis with veggies, a laborious process in the making. When you use Methi to make parathas, there is no more added labour than washing, cutting and adding of methi leaves to the chapathi dough one is mixing. Its the easiest way to incorporate greens into the kid's tummy as it is hardly noticeable. So, in effect, with no added effort in the kitchen or at the dining table, explaining how Popeye gets his strength, we can enjoy a healthy meal. Should be reason enough to make this all the time!

Methi Paratha

Servings: 20 Parathas
Prep Time: 10 mins Cook Time: 20 mins


2 1/2 cups Whole Wheat flour + A little more for rolling
1 cup of cut Methi leaves
Salt to taste
Water for the kneading
Oil for cooking chapathi


  1. Take the whole wheat flour and salt in a wide bowl where the dough can be easily kneaded.
  2. To this add the washed and cut methi leaves and mix well till the flour and methi leaves are nicely crumbled together.
  3. Adding a little water at a time, knead the flour into a soft dough. 
  4. Cover the bowl with the dough ball and keep aside for 30 minutes. 
  5. Pinch off some dough and roll it between palms to make a golf ball sized ball. 
  6. Coat the dough ball with flour and roll out evenly into a circle 6 inches wide. 
  7. Optional step - Coat the dough ball withh flour and roll out into a small circle 2 inches wide. Smear 1/2 tsp oil evenly on the circle and then fold in half and then once again in half. Coat this triangle dough with flour once again and roll out into triange shaped chapathis. 
  8. Heat a skillet and transfer the chapathi onto it. 
  9. Wait for air pockets to show up, rub some oil on the top side of the chapathi and flip it. 
  10. Rub a little oil on the top side again and cook evenly on both sides, pressing down lightly with a spatula so as to ensure edges are also cooked. 
  11. The chapathi is done when a few brown spots appear evenly on its surface. Should take a minute on medium heat.
  12. I find it best to roll out the chapathis in one go and then cook them on the skillet one after the other. That way the skillet heat is not wasted.
  13. Serve with a side dish or simply with ghee smeared. 

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