Methi Paratha recipe | मेथी के खस्ता पराठा रेसिपी | Methi Thepla

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.

Wash and chop fresh fenugreek leaves finely.

Prepare the spice mixture by blending green chilies, ginger, garlic, and coriander in a jar.

In a bowl, combine 1.5 cups whole wheat flour with chopped fenugreek leaves to absorb excess moisture.

Add 1/2 cup bajra flour, 1/4 cup besan, white sesame seeds, asafoetida, chaat masala, fennel seeds, salt, cumin powder, and garam masala to the flour mixture.

Mix all the ingredients thoroughly until well combined.

Gradually add water to form a stiff dough, then let it rest for 10-15 minutes.

Knead the dough until smooth and soft, then apply ghee to make it smooth.

Roll the dough into flat discs using dry flour to prevent sticking.

Heat a skillet over high heat and place the rolled paratha on it.

Cook until the color changes on one side, then apply ghee and flip it over.

Reduce the heat to low and cook thoroughly, applying ghee on both sides until golden brown.

Repeat with remaining dough balls, adjusting the heat as necessary.

Serve hot with yogurt, adding red chili and roasted cumin powder for flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens