Winter special Crispy Methi Paratha

Winter special Crispy Methi Paratha

As methi is abundantly available in winter it can be winter special recipe. Methi paratha is an all time favorite and quite popular recipe. These parathe turn out nice and crispy. These have shelf life of about 7-8 days. So these can be perfect travelling snacks. These neither change color nor get aroma of oil. I will be giving lot many tips and tricks for the same. We already have seen methi paratha recipe. This is yet another yummy addition to your list. These look nice and taste simply delicious. You can try this recipe at home and drop a comment for me.

We are using whole wheat flour to make these paratha. So this is healthy recipe. You can have it for breakfast or lunch or dinner too. These are best option for lunch box. These paratha are healthy and flavored with spices. They look nice and tastes simply delicious. Want to enjoy this delicious treat? Let’s start…

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Some Interesting facts about Winter special Crispy Methi Paratha :-

This is a very easy and simple recipe. We are using fresh methi or fenugreek leaves for this recipe. As fresh methi is available in plenty in winter, we are calling this as winter special recipe. These leaves are nutritious. They also help in controlling blood sugar level and relieve constipation as they are rich in fiber. These parathas are crispy, soft, flavorful with a little bitter taste of methi. Ajwain and garlic add to taste and flavor of these paratha. They are good travelling snack option.

Winter special Crispy Methi Paratha

Print Recipe

Serves: 3 People Preparation Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 2 Votes )

Ingredients

• 2 cups Wheat flour
• 1/4 cup Besan
• 1/2 tsp Turmeric powder
• 1/4 tsp Cumin seeds
• 1/4 tsp Ajwain / Carom seeds
• 1 tsp Green chili paste
• 1 tsp Garlic paste
• 1 tsp Red chili powder
• 1 tsp Coriander powder
• Salt to taste
• 1 tbsp white Sesame seeds
• 2 tsp Ghee
• 3 cups Fenugreek leaves
• Water
• Rice flour
• Ghee

Instructions

Step 1: Mix wheat flour, besan, turmeric powder, cumin seeds, ajwain, green chili paste, garlic paste, red chili powder, coriander powder, salt, sesame seeds well together in a dish.

Step 2: Add ghee and mix well until the mixture turns crumbly.

Step 3: Wash fenugreek leaves well and chop them finely.

Step 4: Add fenugreek leaves into the mixture and mix well.

Step 5: Add a little water at a time and knead stiff dough. Knead the dough well for at least 3-4 minutes.

Step 6: Cover and rest the dough for about 15 minutes.

Step 7: Knead the dough well once and make small balls from it.

Step 8: Take one ball and make it smooth and even.

Step 9: Dip it in rice flour and roll paratha from it.

Step 10: Cut round paratha with the help of tiffin and remove excess dough.

Step 11: Heat up a skillet on medium heat and transfer the paratha on it.

Step 12: Roast it well on medium to high heat.

Step 13: When lower side is roasted well flip the paratha over and roast well from other side too.

Step 14: When other side is roasted well brush ghee on upper side and flip the paratha over

Step 15: Again brush ghee on upper side and flip over.

Step 16: When paratha is roasted well from both sides take it off on a wire rack.

 

Notes

• You can blend 5-6 garlic cloves, green chilies, cumin seeds, carom seeds together into coarse paste in mixer and use it.
• When the paratha cools down completely you can store it in an airtight container.
• These have shelf life of about a week.
• You can make 10 medium size parathe from the used proportion.

Recipe Video

Servings

This is a very healthy and tasty recipe. These parathe turn out nice and crispy and are flavorful and delicious. You can have them as it is or with some chutney or sauce.