ଦିଦି ବନେଇଲେ ମେଥିପରଠା । Homemade FOOD😄Methi Paratha@OdiaJatin
Methi Paratha are Indian flatbreads made with whole wheat flour, spices and fenugreek leaves aka methi leaves. These healthy, delicious & flavorful parathas are iron rich & make for a great breakfast or any time meal. “Methi” is a Hindi word for “fenugreek and “Paratha” is a word for “flatbreads”. So methi paratha are simply flatbreads with fenugreek leaves in them. While methi mean both fenugreek leaves and seeds, here in this recipe it is the leaves.
How to Make Methi Paratha (stepwise photos)
Clean & Prepare Methi Leaves
Pluck only the leaves from the stalks of methi. Tender stalks are fine. Spray some vinegar and sprinkle some salt. Leave them for 5 minutes and rinse them well. This helps to get rid of the pesticide residue if any on the methi leaves. Discard the water and then repeat the rinse well a few times. Leave them in the colander and shake off gently so the excess water drains completely. You will need half cup fresh methi leaves for every cup of atta. You can use more if you prefer.
Make dough
1. To a mixing bowl, add
2 cup wheat flour/ atta
1½ teaspoon grated garlic
¼ teaspoon red chili powder or 1 chopped green chili
¼ to ½ teaspoon garam masala powder or ajwain powder
1 cup finely chopped methi leaves, chopping this helps to bring out the flavors in fenugreek leaves
2 to 3 tbsps fresh yogurt/curd (optional)
2. Knead the dough with just enough warm water. Start with 1/3 cup and add more if required. Add 1 teaspoon oil.
3. Knead to a pliable dough. Set aside for about 30 minutes. Resting helps to digest the parathas easily. If you do not have time, make them right away.
4. Divide the dough to 8 to 9 equal sized balls. Roll them to balls.
5. Flour the rolling area. Sprinkle flour over the balls.
6. For making layered paratha, smear half teaspoon oil or melted ghee on the roti.
7. Fold it to half. Smear more oil or melted ghee again.
8. Next fold it again to make a triangle.
9. Roll it slightly to make a thick layered methi paratha.
10. Toast them on a hot tawa on a medium high flame. When you see tiny bubbles flip the methi paratha. Press it with the wooden spoon or with a kitchen tissue to puff it well.
Toast it on both the sides until lightly brown spots appear. Do not over cook they turn hard. Drizzle some ghee or oil. Stack the parathas one over the other to keep them soft. Also keep them covered until you serve.
11. Sprinkle some ghee or butter. Serve methi paratha hot with any curry or dal or chutney.
12. Roll it to a even sized paratha, slightly thicker than roti. Finish making all the parathas. Place them aside on a dry place.
13. Heat a tawa, when hot, place the paratha and allow to cook. When you see the bubbles, flip it to the other side and cook.
14. Smear ghee over the methi paratha.
Stack to keep them soft.
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