Methi Parantha Recipe (Easiest & Fastest Recipe)

Methi Parantha Recipe

Other Name – Pan Fried Fenugreek Flat Bread

Making of this parantha is a very different process in comparison to any other parantha making technique. Usually the ingredients are added into the flour and then kneaded with the help of water. But this parantha dough was invented by my mother in a hurry to save time and serve us breakfast on time. And since then this parantha is our favourite one.

Ingredients For Parantha Staff :

1. Ready Dough (See Recipe on Page 14) – 300 gms
2. Fresh Methi (Fenugreek Leaves) – 140 gms (4 cups)
3. Green Chilies 2 medium Chilies (or as per tolerance)
4. Ajwain (Carom Seeds) – half tea spoon
5. Crushed Black Pepper  – 1/2 tea spoon or as per taste
6. Salt – to taste
7. Oil/Ghee – to apply on parantha

This recipe makes 5 paranthas from a dough ball of approx. 80 gms (Dough ball from the ready dough).

Pre – Preparation of Parantha :

1. Keep the dough in a large bowl.
2. Wash fenugreek leaves 3 to 4 times to get rid of all the dust particles & chop roughly.
3. Wash & chop the green chilies.
4. Fine crush the black pepper corns (By doing it just before making paranthas will enhance the pepper flavour)
5. Keep some dry flour in a container for dusting.

Procedure of  Dough Mixing :

1. Here we’ll take the ready whole wheat dough (basic chapati dough) along with all the above mentioned ingredients in a large bowl or tray.
2. Add salt, carom seeds, crushed black pepper, and chopped green chili over the fenugreek leaves and mix well with hands.
3. And now start pushing the seasoned leaves into to apply on Parantha the dough with your hand palms and knuckles.
4. In between you may use dry whole wheat flour to avoid sticking dough on to your hands and little extra flour dusting will also balance the moisture coming out of leaves to make the perfect dough.
5. There is no need to rest the dough and you can immediately start making the parantha.

Procedure Parantha Rolling / Shaping :

1. Take a dough ball of approx. 80 gms, roll it with rolling pin and a sprinkle of flour to avoid dough from sticking.
2. Roll it into a diameter of approx. 6-inches thick chapati and brush ghee on it.
3. Applying ghee will make a pocket while cooking on heat and make parantha softer by making steam inside the pocket.
4. Now lift the upper side of chapati and place in the middle.
5. Similarly lift the down side of chapati towards upper side and place on other fold.
6. Now get both the left and right side to the centre and press it. It will now look like a square.
7. Dust this square in the flour and roll it on each side to make a big square.

Procedure Parantha Cooking :

1. Heat the tawa (a traditional thick round iron plate) or any flat pan on medium high flame.
2. Keep parantha on tawa and let it cook for 1-2 minutes.
3. Now flip the parantha and cook other side too for same time.
4. At the same time apply one tea spoon of ghee / oil on this cooked side.
5. Now flip the parantha again and apply ghee / oil again on this side too.
6. While making parantha do not increase the heat or flame because good parantha is always cooked on medium heat as it makes the parantha crispy and crusty.

Serving tips For Paranthas :

1. Serve it hot direct from the tawa to serving plate and just push the parantha from all four sides towards inside to give a crumbly feel
2. This parantha can be eaten as it is without anything or you can have it with set curd and pickles.
3. You can make this parantha without oil also with same method and keep a dollop of white butter on top.

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