Traditional Methi Paratha Recipe Straight from Pakistan

 Traditional Methi Paratha Recipe Straight from Pakistan

  Here is a classic recipe for Pakistani Methi Paratha , a soft, tasty       flatbread flavored with the earthy smell and subtle bitterness of   fenugreek (methi) leaves.

Ingredients  (Makes 6–8 parathas):

·         2 cups whole wheat flour  (atta)

·         1 cup fresh fenugreek (methi) leaves , chopped very finely

·         or 2–3 tbsp dried kasuri methi as an alternative)

·         1 small onion , finely chopped (optional but offers great flavor)

·         2 green chilies , finely chopped (use according to need)

·         1 tsp ginger-garlic paste

·         1/2 tsp turmeric powder

·         1/2 tsp red chili powder

·         1/2 tsp cumin seeds

·         Salt, to taste

·         1–2 tbsp oil or ghee (used to make dough)

·         Water as required (for kneading dough)

·         Ghee or oil (to fry the parathas)

 Instructions:

1.  Prepare the Dough:

·   

·         Mix wheat flour, methi leaves finely chopped, onion, green chilies, ginger-garlic paste, and all spices in a big container.

·         Put 1–2 tbsp of oil.

·         Add water gradually and knead into a soft workable dough.

·         Keep covered and rest for 20–30 minutes.

2.Roll the Parathas:

·         Cut the dough into portions.

·         Roll out the ball into a flat circle (6–8 inches) on a rolling board and with dry flour if required.

3.Cook the Parathas:

·         Set up a tawa or a nonstick pan to medium heat.

·         Lay one paratha on the hot tawa. Cook for 30–40 seconds or when bubbles form.

·         Flip and spread a thin layer of ghee or oil on top. Flip again and oil the second side.

·         Press lightly with a spatula and fry golden brown patches on both sides.

·         Repeat this for all the dough balls.

4. Serve Hot:

·         Serve hot with yogurt, achar (pickle), or a glass of chai for an authentic touch!