Subj : Methi Paratha, part 1
To   : All
From : Ben Collver
Date : Fri Sep 26 2025 08:53:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Methi Paratha (Fenugreek Leaves Flatbread)
 Categories: Indian
      Yield: 8 Paratha
 
  1 1/2 c  Methi (fenugreek leaves);
           - fresh or frozen, packed
  1 1/4 c  Atta (whole wheat flour)
    1/3 c  Besan (fine chickpea flour)
      1 pn Hing (asafetida powder);
           - generous
    1/8 ts Ajwain or celery seeds
           - (optional)
    1/4 ts Turmeric powder; heaping
      3 tb Neutral oil; up to 4 tb
      1 tb Onion; finely chopped
      1    Scallion; green & white
           - parts finely chopped
      3 cl Garlic; finely chopped
      1 tb Fresh ginger; finely chopped
      2 tb Fresh cilantro;
           - finely chopped
      2    Green chillies; or to taste,
           - finely chopped
    1/3 ts Salt
    1/2 c  Water; up to 3/4 c, or as
           - required, see recipe
           Canola oil; for griddle
           - frying (2 tb per paratha)
 
  Notes:
  
  If you do not get fresh methi leaves in the area you live, look for
  the freezer aisle. They stock frozen methi there. You can use that in
  this recipe after thawing it and squeezing excess water out.
  
  Important:
  
  Make small batches of this dough. Its gets sticky and soft as it sits
  and the vegetables start leaving water from the salt. I do not keep
  it for more than 2 days. The taste changes after a couple of days.
  
  You can half the recipe if you want.
  
  This recipe can very well be used for any kind of greens you
  like--think chard, tucson kale, or good ol' spinach, the cooking
  variety.
  
  Pick the methi leaves from stems. Discard the stems and wash the methi
  leaves under running water so that all the dirt is washed away. Rinse
  the leaves well. Drain them completely. You don't need to dry them
  out but ensure that the are not watery. Use a paper towel if needed.
  If you are using the frozen variety, squeeze water from the leaves
  and finely chop the methi leaves. Set aside.
  
  In a wide dish or paraat, mix together flours, ajwain, hing, and
  turmeric. Start adding oil a tablespoon at a time and working in the
  flours to incorporate. Add the chopped methi leaves next along with
  onions, scallions, garlic, cilantro, ginger, and green chillies. Mix
  together.
  
  Add little water at a time and knead to a smooth dough. As the flour
  absorbs water, it will start clumping up into a ball. Continue to add
  water until all the dry flour becomes wet, your hands will be mighty
  messy but the flour will come together. Remember not to add too much
  water at a time. Use your knuckles to flatten the dough out and then
  pull it all together towards yourself, using your palm & fingers,
  then knead again with knuckles to flatten out. Knead this way
  (flatten and bring together) repeatedly for 7 to 8 minutes. At any
  point you feel that the flour is tight or drying out, add a light
  splash water, but not too much. Towards the last 1 to 2 minutes of
  kneading, use both hands to knead for a very smooth & elastic dough.
  This will work up the gluten really fast. Once the dough looks and
  feels really really smooth, cover with a kitchen towel and let rest
  for not more than 20 to 25 minutes. Keep in mind not to make a very
  loose dough because as it sits, it will turn softer and sticky. Once
  kneaded, let rest for 15 to 20 minutes.
  
  If you are not planning to make parathas right away, place the dough
  into an airtight container with lid and refrigerate.
  
  When ready to make parathas, uncover and divide into equal portions.
  Take each dough portion between palms of your both hands and roll to
  make as smooth balls as possible. Flatten the balls. Get some loose
  atta on to the dish. Its time to make roll!
  
  Roll and cover each ball in the loose atta and place on a smooth
  rolling stone or pastry board or kitchen surface. Flatten out lightly
  on edges using tips of your finger. Using a rolling-pin, start
  rolling the dough to a flat circle. Dust the board as and when
  required when rolling. Initially, you will need to dust more but it
  will get easier as you continue. Using a rolling-pin, roll the ball
  into a circle 2-1/2" in diameter. Brush a little ghee or oil on the
  rolled out circle. After brushing the ghee, fold into a semi-circle.
  Brush the ghee on the semi-circle and fold again to form a triangle.
  Sprinkle the top with more flour and carefully with the help of
  rolling-pin, roll out until its 1/8" thick. continued in part 2
 
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