- 2 cups fresh methi
- 4 cups whole wheat flour
- ¼ cup gram flour/besan
- 1 green chilli finely chopped
- 1 teaspoon red chilli powder
- 1 teaspoon carom seeds/ajwain
- salt to taste
- water as required
- ghee for cooking
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- Take clean and finely chopped methi and soak it in water. Add salt and let it rest for 15 minutes.
- Drain the excess water and keep the methi aside.
- To make the dough in a large bowl add whole wheat flour, gram flour, salt, red chilli powder, ajawain, green chilli, ghee and mix well. Now add the methi and mix it in the flour.
- Add little water at a time and knead to form a hard dough. Do not add excess water.
- Further add 2 tablespoons of ghee and combine well.
- To make the parathas take a medium size dough ball and dust it with some flour. With the help of a rolling pin, roll it into a small paratha, add some ghee in the center and spread it evenly. Fold it as shown in the video and again roll it into a paratha.
- Heat a tawa on medium flame and then transfer the paratha on the tawa. Once you see tiny bubbles on top, flip the paratha and cook it from other side too.
- Add a spoonful of ghee on the methi paratha and spread it evenly. Gently press with the help of a spatula and cook till it gets a light golden colour on each sides.
- Similarly make the rest of the methi parathas and stack them on each other.
- Serve hot with butter, curd, pickle or a curry of your choice.
- You can store the methi dough in an airtight container in the refrigerator for upto 4-5 days.
- Do not add excess water while making the dough else you wont be able to roll the parathas easily.
- Do not skip the process of soaking the methi in salt water, because sometimes its bitter and wont taste good.