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Recipe Information
Methi Masala Paratha
Cultural Context
Methi Masala Paratha originates from North India, where fenugreek leaves are a popular ingredient in various dishes. This flatbread is cherished for its flavorful and nutritious profile, often served with yogurt or pickles. It represents the resourcefulness of Indian cuisine, utilizing seasonal greens to enhance meals. Today, it is enjoyed across India and has found a place in many households worldwide as a healthy alternative to plain bread.
yogurt
🥗Healthier: Greek yogurt
💰Cheaper: buttermilk
Greek yogurt maintains creaminess while reducing calories.
ghee
🥗Healthier: olive oil
💰Cheaper: butter
Olive oil is a healthier fat option.
fresh fenugreek leaves
🥗Healthier: spinach
💰Cheaper: kale
Spinach provides a similar texture and taste.
whole wheat flour
🥗Healthier: almond flour
💰Cheaper: all-purpose flour
All-purpose flour is more readily available.
Clean and sort the leafy vegetables, keeping them covered with a cotton cloth until ready to use.
Wash the fresh fenugreek leaves thoroughly right before using.
In a mixing bowl, add 1 cup whole wheat flour and all the spices mentioned on the screen (cumin seeds, coriander powder, turmeric powder, red chili powder, and salt).
Knead to form a soft dough, adding water as needed.
Toast the parathas on a tawawa (griddle) using some ghee.
Cook until golden brown spots appear on both sides.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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