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Methi Paratha

Fresh fenugreek kneaded in. Bitter, nutty, addictive.

Fresh fenugreek leaves kneaded straight into the dough with yogurt, turmeric and spices. No stuffing, so it rolls thin and travels well cold.

Prep
25 min
Cook
20 min
Serves
4
Level
Easy
Methi Paratha, freshly cooked

Ingredients

Makes 4 parathas

  • 250 g (2 cups) atta
  • 2 packed cups (about 60 g) fresh methi leaves, washed and chopped
  • 3 tbsp plain yogurt
  • 1/4 tsp turmeric
  • 1/2 tsp red chili powder
  • 1/2 tsp ajwain
  • 3/4 tsp salt
  • 1 tbsp oil, plus 3 tbsp ghee for cooking
  • Water as needed (about 80 ml)

Method

Tap a step to mark it done.

Tawa tips

  • Use only the leaves; methi stems are tough and woody.
  • Keeps 2 days in the fridge. Great for lunch boxes and trains.

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