- 1 ¼ cup Whole wheat flour (Chapati atta)
- 1 tablespoon Oil
- ½ teaspoon Cumin seeds
- 1 Green chili chopped finely
- 1 ½ teaspoons Ginger paste or freshly grated or crushed
- 1 teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- ½ teaspoon Amchur powder (dried mango powder)
- Salt to taste
- 2 small or 1 cup Potatoes boiled, peeled, mashed or grated.
- 3 cups Fenugreek leaves (Methi leaves) plucked, measured, washed and chopped
Kneading The Dough:
- Take chapati atta, cumin seeds, red chili powder, turmeric powder (not in the photo but added later), amchur, salt, ginger paste, green chilies and oil. Mix everything well.
- Now add washed, chopped methi leaves and mashed (or grated) boiled potato.
- Mix everything really well. Because of the moisture from potatoes, the dough starts to come together. Keep kneading and until you get smooth, soft dough. NOTE: I have not added any extra water as moisture from potatoes and water particles from methi leaves is enough. Depending on your potato moisture you may need little water or may not need it.
- Cover it and let it rest for 15-20 minutes.
Rolling & Frying Paratha:
- After the resting time, knead the dough again 2-3 times to make it smooth. Divide it into 12-13 equal portions, make a smooth ball and flatten between your palm.
- Work with one disc at a time. Dust both sides of the disk with dry flour.
- Take it on to the rolling board. And start rolling using a rolling pin. Roll into a 6-inches diameter circle.
- Heat the tawa or skillet on medium heat. Once hot place rolled paratha.
- Wait for a few seconds, you will notice the bubbles appear on the surface. Now flip the paratha using a spatula and you’ll see a few brown spots. Now apply oil all over the surface.
- Flip again (so oil side is down), cook by gentle pressing until bottom side has nice golden brown spots.
- Now again apply oil, flip and cook another side similarly. Remove it and keep in an insulated container. Repeat the same for the rest of the methi paratha.
- You can use frozen methi instead of fresh ones. You need just ½ cup or less because they are pressed and compacted.
- Do not have speed as our moms have (rolling & frying paratha simultaneously). No worries. Roll 5-6 paratha, lay them on a large plate overlapping slightly (but do not stack them). Keep the plate covered with a clean kitchen napkin. Now fry these 5-6 rolled methi paratha. Then repeat the rolling, frying process in batches.
- Reduce the amount of methi leaves as per your liking/preference. In my family, we love lots of methi in our paratha, thepla. So I have added plenty.
- Use ghee for frying paratha instead of oil. It gives a nice, rich flavor. I use ghee for my kid as you know growing kid needs ghee.
- Sometimes I cut down the amount of potato and add some grated paneer in the dough.
Serving: 2Paratha | Calories: 198kcal | Carbohydrates: 23.9g | Protein: 3.8g | Fat: 9.7g | Saturated Fat: 1.2g | Sodium: 106mg | Potassium: 98mg | Fiber: 1.4g | Vitamin A: 150IU | Vitamin C: 4.1mg | Calcium: 20mg | Iron: 3.6mg