Methi parantha is a simple flatbread recipe that is healthy and nutritious and makes a great breakfast/ lunch/ lunch box option.
- 11/2 cups wheat flour + for dusting
- 1/8 th cup jowar flour
- 3/4th to 1 cup tender methi leaves finely chopped
- 1 tsp coriander cumin powder
- 11/2 to 2 tsp red chilli powder (adjust to taste)
- 1/8 tsp turmeric powder
- 2 to 3 tsp sesame seeds
- 3 tsp oil while kneading the dough + 1 tsp oil to apply after kneading the dough + oil to cook the paranthas
- Salt to taste
- Water to knead the dough
- In a mixing bowl add the flours, methi leaves, spices, salt, oil. Knead iinto a smooth pliable dough using enough water. Smoothen the dough applying a tsp of oil.
- Cover with a damp cloth and set aside for half an hour. Divide the dough into equal portions , dust a little flour on the rolling board and roll parathas sprinkling a few sesame seeds while rolling on both sides. Cook paranthas on a hot griddle/tawa brushing a little oil on both sides till light golden brown spots appear.
- Serve hot with mint chutney, white butter, raita, pickle or any curry of your choice.
- If the methi leaves are not tender, heat a nonstick pan, add a little oil and saute the methi leaves. This will reduce the bitterness of the leaves. Add the sauted leaves to the flour mix.
Variation to the recipe:
Methi paranthas is a versatile recipe. You can add spices to suit your palate. Example : Instead of coriander cumin powder you can add ginger green chilli paste as per choice. This variation also tastes good.
Mint Chutney :
- 20 leaves of mint ( pudina)
- 4 sprigs of coriander leaves
- 2 to 3 green chillies ( as per choice)
- Salt to taste
- 10 tbsp Thick Curds
- Grind mint leaves, coriander leaves, chillies and salt to a smooth paste. Add the curds and blend well. Mint chutney is ready to be served.