Methi Parathas

Methi Parathas are by far the most easiest parathas to make and nutritious too. I mostly make these for breakfast.  My younger one loves these very much. He has a different naming conventions for each food. This one is called green leaf paratha.

Best savoured with pickle and curd. My kids enjoy these parathas with butter. They are easy to roll and pack and stay soft and flavourful through the day.

Very few ingredients are required for these let us look at them right away

Ingredients

1. Methi – medium sized bunch
2. Flour – 2 cups ( Makes for 10 to 12 Parathas)
3. Salt per taste
4. Chilly powder – Per taste
5. Ajwain ( Carrom seeds) – 1 Tsp
6. Jeera ( Cumin seeds) – 1 tsp
7. Hing – A small pinch
8. Desi ghee – 1 tbsp
9. Oil for roasting parathas.
10. Water – As required for making dough.

Process

1. Separate the methi leaves from the stems.
2. Wash the leaves thoroughly and chop them. Finely chop these in case you do not like the taste of these to chew. I generally chop these roughly.
3. Take flour in a wide vessel or plate or paraat( A traditional wide plate with slightly high edges).
4. Add salt, chilly powder, hing and Ghee to the flour
5. Coarsely grind ajwain and jeera in a mortal pestle and add it to the flour.
   

   
6. Now mix flour and spices well to evenly spread the ghee and spices.
7. Now add in the methi leaves and again mix with the dry flour well.
8. Now slowly add water as required and make a medium soft dough.
9. Once the dough is done cover it and rest it for 10 mins.  You can always make the parathas right away but the softness and texture will be better if you rest the dough for few minutes.
10. Heat the tawa on a medium to high flame.
11. Make lemon sized balls of the dough and using little flour to dust roll out the parathas. Try to use less flour for dusting as much as possible to keep the rotis softer.
12. As you roast the parathas brush lil on both sides and turn it couple of times to evenly roast the paratha.
13. You can roast the paratha and turn them without brushing oil, and once done you can either apply ghee or butter and serve hot. This would taste great as well.
14. These are best served hot, but in case you are making the entire batch once and plan to serve them later then  keep them in a roti box/ basket to keep them soft.

You can also…..

1. Serve parathas with cucumber or onion raita and pickle.
2. You can add finely chopped onion and boiled and  coarsely mashed green peas along with methi leaves while mixing the parathas to make it even filling.
3. You can just spread ghee on the parathas and roll these and hand it out to kids as afternoon snack.