Methi parantha is a simple flatbread recipe that is healthy and nutritious and makes a great breakfast/ lunch/ lunch box option.
RECIPE:
Ingredients
  • 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
METHOD:
  • 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.
NOTE:
  • 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 :
Ingredients
  • 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
Method:
  • 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.