Punjab

Methi paratha

Name: Methi paratha
Total time: 40 min
Yield: 4 servings
Cuisine: North Indian
Ingredients: 2 1/2 cups atta whole wheat flour (wholemeal atta flour, chapati flour); 2 cups chopped fenugreek leaves; 1/4 cup besan (chickpea flour, gram flour); 1/4 cup curd (plain yogurt, natural yoghurt); 2 chopped green chilli; 1 inch grated ginger; 1/2 tsp ajwain (carom seeds); 1/2 tsp turmeric (ground turmeric); 1 tsp red chilli powder (indian red chili powder); Water, as needed; 2 tbsp cooking oil (vegetable oil); Salt, to taste

Fresh fenugreek kneaded into the dough. Slightly bitter, very fragrant, never boring.

40 minTime

14 gProtein each

mediumSpice

The green paratha2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

382kcalsame

14 gproteinsame

10 gfibresame

40minutessame

Methi paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Fenugreek leaves2 cups, chopped

Besan (chickpea flour, gram flour)¼ cup

Curd (plain yogurt, natural yoghurt)¼ cup

Green chilli2, chopped

Ginger2.5 cm, grated

Ajwain (carom seeds)½ tsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Wateras needed

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Method

4 steps

1Wash and finely chop the methi. Mix with salt and rest 5 minutes.
2Add atta, besan, curd, chilli, ginger, ajwain, turmeric, chilli powder and a spoon of oil. Knead with a little water into a soft dough. Rest.
3Roll into thin rounds, fold into triangles if you like, and roll again.
4Cook on a hot tawa, brush with oil and cook till brown spots appear on both sides.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Punjab

Methi paratha

Fresh fenugreek kneaded into the dough. Slightly bitter, very fragrant, never boring.

40 minTime

14 gProtein each

mediumSpice

The green paratha2 chapters · 1 min read

Make it your way

Grandma's wayMade the traditional way, nothing skipped.

The original

382kcalsame

14 gproteinsame

10 gfibresame

40minutessame

Methi paratha, as tradition has it.

Per serving, worked out from the ingredient table.

Ingredients

Whole wheat flour (wholemeal atta flour, chapati flour)2½ cups atta

Fenugreek leaves2 cups, chopped

Besan (chickpea flour, gram flour)¼ cup

Curd (plain yogurt, natural yoghurt)¼ cup

Green chilli2, chopped

Ginger2.5 cm, grated

Ajwain (carom seeds)½ tsp

Turmeric (ground turmeric)½ tsp

Red chilli powder (indian red chili powder)1 tsp

Wateras needed

Cooking oil (vegetable oil)2 tbsp

Saltto taste

Method

4 steps

1Wash and finely chop the methi. Mix with salt and rest 5 minutes.
2Add atta, besan, curd, chilli, ginger, ajwain, turmeric, chilli powder and a spoon of oil. Knead with a little water into a soft dough. Rest.
3Roll into thin rounds, fold into triangles if you like, and roll again.
4Cook on a hot tawa, brush with oil and cook till brown spots appear on both sides.

Serve it like this

Stack them in a cloth lined basket so they stay soft and warm, with a little ghee on top if you like.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Methi paratha

Make it your way

Ingredients

Method

Methi paratha

Make it your way

Ingredients

Method

Make it a meal