How to make Methi Parathas (Fenugreek Flatbread- Indian style) A Detailed Masterclass

whole wheat flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more economical.

fresh fenugreek leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach provides similar nutrients, while kale is often more affordable.

ghee

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is cost-effective.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein, while sour cream is often cheaper.

Separate the leaves from the stems of the fenugreek and wash thoroughly.

Finely chop the fenugreek leaves and one green chili.

In a large bowl, combine 2 cups of whole wheat flour, chopped fenugreek, green chili, and pressed garlic.

Add 1/4 teaspoon of turmeric, 1/2 teaspoon of cumin seeds, 1 tablespoon of olive oil, and 1 teaspoon of salt.

Gradually add about 180 ml of room temperature water, mixing until a rough dough forms.

Knead the dough for 3-4 minutes until smooth, wetting hands as necessary.

Cover the dough with a plate or kitchen towel and let it rest for 15-20 minutes.

After resting, take a tennis ball-sized portion of dough and roll it into a smooth ball.

Flatten the dough ball and roll it out to about 15 cm in diameter.

Heat a heavy-bottom skillet over medium-high heat.

Transfer the rolled paratha to the skillet and cook until bubbles form, about 1-2 minutes.

Flip the paratha, add 1 teaspoon of olive oil, and spread it out.

Press gently with a spatula while cooking until small brown spots appear on both sides.

Transfer the cooked paratha to a plate and repeat with remaining dough.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens