Methi Paratha or the Fenugreek Flatbread is not from the group of stuffed parathas. The methi leaves (fenugreek leaves) are chopped and kneaded in the dough.
Punjabi Methi Paratha Recipe / Fenugreek Flatbread / How To Make Methi Paratha
It is very simple and easy to make yet delicious. It goes well with plain curd or even tea. But yes, do not forget to top it up with the home made white butter. Any paratha remains incomplete without the home made white butter. I also added in some chopped onions to give it an extra flavor and taste. These Methi Parathas (fenugreek flatbread) can also be packed for the tiffins as they stay soft for long. If you are looking for other varieties of parathas please check Aloo Paratha, Onion Paratha, Gobi Paratha, Mooli Paratha For better understanding of the recipe I have uploaded the video
Ingredients: 1 cup Fenugreek Leaves (methi leaves) chopped 1 cup Wheat Flour 1 cup Onions chopped 2 Green Chillies chopped 1 tsp Red Chilli powder 1 tsp Garam Masala powder 1/2 cup Water or as required Salt Method: Firstly clean the fenugreek leaves (methi) with water and drain the water. Chop the fenugreek (methi) leaves. In a bowl, take the chopped fenugreek (methi) leaves and add the wheat flour, followed by the chopped onion, green chillies, red chilli powder, garam masala powder and salt.
fenugreek leaves, flour, red chilli pwd, garam masala pwd, green chillies, salt
Mix it well.
mix well
Then knead it into a dough by adding water in parts.
add water
knead into a dough
Let it rest for 15 minutes.
Place a tawa / pan on the gas or induction whatever you would be using, so that by the time we roll the paratha, the tawa / pan would be hot. Take a small portion of the dough.
take a small portion
Apply some flour and flatten it. Then roll it into a circle and apply ghee.
apply flour, roll and apply ghee
Fold the opposite sides to overlap.
fold opposite sides to overlap
fold opposite sides to overlap
Then fold the remaining other two sides to form a square.
fold the remaining two sides
form a square
Dust some flour and roll it maintaining the square shape.
dust flour
roll into a square
Place it on the hot tawa(pan).
place it on hot pan
Flip afer a minute or when the bubbles arise and apply ghee.
flip and apply ghee
Again flip and apply ghee.
flip and apply ghee
Fry till both the sides are evenly cooked and turn nice light brown.
fry till both sides are cooked
Top it with home made butter and serve hot.
top it with home made white butter
Serve it with plain curd. It also goes well with just a cup of tea.
Punjabi Methi Paratha Recipe / Fenugreek Flatbread / How To Make Methi Paratha
Tips: Cook on medium to low heat it would cook the paratha evenly on both the sides and also would make it crisp.
Do try this authentic punjabi recipe of Methi paratha (Fenugreek Flatbread) and write in your experience to us via comments. For more such Food-a-licious recipes please subscribe our You Tube channel https://www.youtube.com/channel/UCjBTYezubt_L8lfaKNJBD6Q
Mooli Paratha or we call it in english as Radish Flatbread is a very
famous stuffed paratha from North India, Punjab. It is also a very common breakfast made in almost all the punjabi families. Mooli Paratha is also from the family of stuffed parathas like Aloo Paratha, Gobi Paratha, paneer paratha and so on.
Punjabi Mooli Paratha Recipe
As radish is high in water content, some first fry it and get its juice dried, mix it with the spices and then stuff it in the parathas. Some like me, I squeeze out the juice from the grated radish, mix in the spices and then proceed towards the stuffing. If the juice is not squeezed out, rolling the paranthas would be very difficult as the parathas would tend to break because of the moisture. Always remember do not add salt along with the spices in the grated radish. It has to be added once the stuffing is placed on the paratha to be made, that is just before rolling the paratha. Now this is done because as soon as the salt comes in contact with the radish it would again become moist. Second very important note is to apply oil on your hands before squeezing out the raddish juice. This would prevent any kind of irritation or itching. I always apply mustard oil. Cook on low to medium heat. Ensure that both the sides are cooked evenly, should be cooked till brown. For better understanding please check out the video below
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Ingredients: (6 Parathas) 1 cup Wheat Flour 3/4 cup Water 2 Radish (peeled and grated) 2 Green Chillies (finely chopped) 1 tsp Carom seeds (ajwain) 1/2 tsp Red Chilli powder 1 tsp Garam Masala powder 1 tsp Ginger (grated) Salt 2 tbsp Coriander (finely chopped) Ghee for frying Method: Mix wheat flour with water and knead the dough. Cover it with a moist cloth and let it rest for 15 minutes.
Peel and grate the radish. Squeeze out juice of the raddish by pressing it with your hands. This juice can be used for kneading the dough.
peel and grate the radish
squeeze out the juice
Add in green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander and mix well.
add green chillies, carom seeds, red chilli powder, garam masala powder, ginger, coriander
mix well
Place a tawa / pan on the gas or induction whatever you would be using, so that by the time we roll the paratha, the tawa / pan would be hot. Take a small portion of the dough (about the size of a lemon), flatten it in between your palms and roll out into a circle. Keep it aside.
take a small portion of dough
flatten it
roll it
keep it aside
Make another circle in the same manner and place the radish stuffing on it.
make another circle
place the radish stuffing
sprinkle salt
Now, cover it with the first circle and press it gently.
place the first circle
Dust some flour and flip it. Dust flour on the other side and roll out into a bigger circle now. Remember when you cover do not roll on the same side, flip and roll. Its my personal experience, if u flip and roll both the dough circles would be rolled evenly.
roll out
Place it on the hot tawa(pan) and flip afer a minute or when the bubbles arise and apply ghee.
place on hot tawa (pan)
flip and apply ghee
Again flip and apply ghee.
flip and apply ghee
Fry till both the sides are evenly cooked and turn nice light brown.
cook till brown
Top it with home made butter and serve hot.
top with home made butter
Serve it with curd, tea or at times even with tomato ketchup.
Punjabi Mooli Paratha Recipe
Tips: Cook it on low to medium heat, it would evenly cook and paratha and make it crispy at the same time. Apply oil on your hands while squeezing out the juice to avoid irritation and itching. Do not add salt in the stuffing mixture, it would make it moist and hence parathas would break while rolling. Instead sprinkle it on the stuffing after its placed on the paratha. The squeezed out juice from radish can be used for kneading the dough
Do try this very authentic punjabi recipe of Mooli paratha (Radish Flatbread) and share your experiences with us via comments For more such recipes plz subscribe our you tube channel https://www.youtube.com/channel/UCjBTYezubt_L8lfaKNJBD6Q
Aloo Paratha is one of the most common and popular parathas served for breakfast specially in North India, Punjab or we can say in almost all punjabi families.
Aloo Paratha Recipe (Potato Flatbread)
Aloo Paratha is a flatbread which is made without using any leavening agent. It is stuffed with a mixture of potatoes and masalas, which is then rolled out and shallow fried in ghee on a hot tawa. It is served hot with homemade white butter, curd, mango pickle and a glass of Lassi. I make this Aloo Paratha very often sometimes even three times a week. My son loves Aloo Paratha so much that he can have it at any time of the day. Now discussing about the ingredients, one of the main ingredients is the Anardana (Pomegranate seeds). It is used to give that little sour taste to the parathas. If it is not available you can also use Dry Mango Powder also known as Amchur Powder. Also, I added in some Ajwain as it helps in good digestion. For better understanding I have uploaded the video. Please do not forget to subscribe our channel for more such recipes
Given below is the list of ingredients. Ingredients: (Makes 4 Parathas) 2 medium sized Potatoes (boiled and mashed) 1 onion (finely chopped) 2 Green Chillies (finely chopped) 1 tsp Ajwain (carom seeds) 1 tsp Punjabi Garam Masala 1 tsp Anardana (Pomegranate seeds) 1/2 tsp Red Chilli Powder 1 tbsp Coriander leaves (finely chopped) Salt To Taste For Dough: 1 Cup Wheat Flour Pinch Of Salt 1 tsp Ghee Water as required
Method: Make a smooth dough by mixing wheat flour, salt, ghee and water. Cover it with a moist cloth and keep aside.
make a dough
For the stuffing, in a bowl take the mashed potatoes, add onion, green chillies, ajwain, garam masala, anardana, red chilli powder, coriander, salt and mix well.
Take all the ingredients for stuffing in a bowl
mix well
Divide the dough and the stuffing into four equal portions.
divide the dough in four portions
Take one portion of the dough, make a round, roll it with a rolling pin in a circle of about 5 inches. Place the potato stuffing on it.
place the potato stuffing
Seal the edges completely so that the potato stuffing does not come out.
seal the edges
Sprinkle some flour, flatten and roll it into a circle of about 6 inch diameter.
roll into a circle of 6 inches diameter
Heat the tawa. Place the paratha on the tawa. Cook on medium flame for about two minutes.
cook on medium flame
Flip it and apply 1/2 tbsp ghee all over the paratha. Flip it again and apply ghee on the other side also.
flip and apply ghee o
Let both the sides cook on medium flame till golden brown.
cook till golden brown
Serve hot with curd, home made butter, mango pickle and a glass of lassi
Aloo Paratha Recipe (Potato Flatbread)
Tips:
Always cook on medium heat, it would cook the paratha inside out and also would make it crispy.
Use Dry mango powder if pomegranate seeds are not available
Go food-a-licious with these Aloo Parathas (Potato Flatbread). Do try it for the breakfast this weekend and write in your experience and suggestions via comments.
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