Winter Breakfast Guide: Unlocking The Secret To Fluffy Methi Parathas

As the winter season sets in with the days growing colder, there is nothing as comforting and satisfying as a plate of wholesome Indian food that warms you from the inside. Handpicked from The Tastes of India podcast, available on Audible, here’s an easy recipe of methi paratha that celebrates it earthy goodness. (Image: AI-Generated)

Ingredients: Methi leaves cleaned and chopped: 250 grams | Garlic chopped: 10 | Green chillies: 4 to 5 | Besan: 5 teaspoon | Cumin seeds: 1/2 teaspoon | Salt: 1/2 teaspoon | Wheat flour: 2 cups | Ghee or Oil: 2 teaspoons | Ajwain: 1 teaspoon | Salt | Whole wheat flour: As needed. (Image: AI-Generated)

To knead the dough, take a bowl and add wheat flour, 1 teaspoon of oil or ghee, ajwain and 1/2 teaspoon salt and mix the ingredients. (Image: AI-Generated)

Add water little by little to make the dough soft. Keep the dough aside for 30 minutes to set. (Image: AI-Generated)

To make the stuffing, heat oil in a pan on a medium flame and add the cumin seeds. When the oil starts spluttering, add the chopped garlic and green chillies. When the garlic turns slightly brown, add the chopped methi to it and stir for around 5 minutes. (Image: AI-Generated)

Add the besan and salt to taste and keep stirring for about 5 minutes. Once completed, set aside for it to cool down. Using the mixture, make small uniform balls and set aside. (Image: AI-Generated)

Begin making the paratha by flattening the balls with your palm, take a spoon full of the mixture you have created and fill it into the flattened dough ball. Proceed to seal it from all sides. Roll it into small round chapattis on a rolling board. (Image: AI-Generated)

Preheat the tava and put the chapattis one at a time and apply ghee on both sides as you flip the chapatti. (Image: AI-Generated)

When small brown patches appear on the paratha, remove it from the tava. (Image: AI-Generated)

The methi parathas can then be served hot with curry, vegetables, raitha, dahi, sauce or achar. (Image: AI-Generated)