Making Methi Paratha, a flavorful Indian flatbread infused with the unique taste of fenugreek leaves, or methi as it is known in Marathi, can be a delightful culinary adventure. This dish is not only delicious but also packed with health benefits, thanks to the medicinal properties of fenugreek. Whether you're a seasoned cook or a beginner, here's a comprehensive guide to mastering this traditional Indian recipe.
अत्यंत सोपे मेथी पराठा करण्याचे पाच पाऊले
पहिले पाऊल: सामग्री एकत्र करा
Before you start kneading and rolling, let’s gather all the ingredients you’ll need:
- 2 cups whole wheat flour (gehu ka atta)
- 1 cup fresh methi leaves, finely chopped
- 1⁄4 teaspoon turmeric powder
- 1⁄2 teaspoon red chili powder
- 1⁄2 teaspoon cumin powder
- 1⁄4 teaspoon ajwain seeds (carom seeds)
- 1 tablespoon oil or ghee
- Salt to taste
- Water as needed
- Extra flour for dusting
- Oil or ghee for frying the parathas
दुसरे पाऊल: आटा मळा
Begin by mixing the dry ingredients:
- Add wheat flour, turmeric, chili powder, cumin powder, ajwain seeds, and salt into a large mixing bowl.
- Mix thoroughly.
- Incorporate the chopped methi leaves, making sure they are evenly distributed.
- Add oil or ghee to help with the texture and to prevent the dough from sticking.
- Gradually add water, mixing with your hands to form a soft dough.
🌟 Note: Add water slowly to avoid making the dough too sticky or hard.
तिसरे पाऊल: आटा विश्रांती द्या
Once your dough is ready:
- Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
This resting period helps the gluten in the flour to relax, making the dough easier to roll and more pliable, resulting in softer parathas.
चवथे पाऊल: पराठे करा
Now, let’s shape and cook your Methi Parathas:
- Divide the dough into equal-sized balls.
- On a floured surface, roll out each ball into a round shape, not too thin.
- Heat a skillet or tava over medium heat.
- Place the rolled-out paratha on the skillet, cook until you see bubbles.
- Flip, apply some oil or ghee, and cook until golden brown spots appear.
- Flip again to cook the other side until both sides are golden and crisp.
💡 Note: You can press the edges of the paratha with a spatula to ensure even cooking and to make them puff up nicely.
पाचवे पाऊल: पराठा वाढा आणि उपभोगा
Your Methi Parathas are ready to be enjoyed:
- Serve hot with your choice of pickle, yogurt, or a simple raita for a balanced meal.
- These parathas are best served fresh and warm, though they can be reheated if necessary.
To wrap up, Methi Paratha not only offers a delightful taste experience with its slightly bitter, herbal flavors but also provides numerous health benefits. Fenugreek is known for its properties to help with digestion, blood sugar regulation, and boosting milk production in nursing mothers. Whether you serve it for breakfast, lunch, or dinner, these parathas are sure to become a beloved part of your diet.
Can I make Methi Paratha with dried fenugreek leaves?
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Yes, you can use dried fenugreek leaves (kasoori methi) as a substitute for fresh methi leaves, though fresh leaves provide a more robust flavor and texture.
How can I store Methi Paratha?
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Methi Paratha can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them, separating each paratha with parchment paper or plastic wrap to prevent sticking.
Are there any vegan variations for Methi Paratha?
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Absolutely! Use oil instead of ghee both in the dough and for cooking to make these parathas vegan. Also, ensure your flour is vegan-friendly, as some brands might use l-cysteine, which can be non-vegan.
Related Terms:
- methi paratha recipe in marathi
