Fenugreek Flatbreads(Methi Ke Parathe)

Methi Paratha

Methi ke parathe are traditional Pakistani savory flatbreads which are prepared by kneading wheat flour and fenugreek with a blend of some Pakistani spices. These flatbreads can be served with plain yogurt or coriander mint chutney.

Talking about the strong taste of fenugreek, when combined with spices it tastes absolutely amazing and love the beautiful aroma of these parathas. I used ghee in making these parathas which I think is a healthier option, as I had made the ghee at home with the help of fresh milk cream, but if you prefer you can use butter or oil instead.

Normal paratha dough is made by just kneading the wheat flour with warm water, but the only twist to these methi parathas are the various spices and the fenugreek leaves that go inside the ordinary dough.  

A square shaped paratha is multi layered paratha. It's a little tricky to make but tastes amazing and worth all that effort. It's a really crispy paratha but really soft from the inside. My nephews absolutely love these parathas because of its square shape and are always demanding their aunt to make these parathas for them! 

Here is the step-by-step of the square shaped paratha:

Step by step methi paratha

INGREDIENTS

• 500 gms Fenugreek leaves
• 1 teaspoon red chili powder
• 1 teaspoon cumin seeds
• 1 ½ teaspoon coriander seeds
• 1 tsp black seeds
• 7-8 garlic cloves
• 1 cup fresh coriander
• 1 tablespoon salt
• 3-4 cups wholemeal flour
• Water(as required)
• Ghee

METHOD

• In a blender, blend together all the ingredients except for the flour and water.
• Blend to get a paste like consistency and then add the paste to the flour and knead to form smooth dough by adding water.
• Refrigerate the dough for 1-2 hours or overnight.
• Divide the dough into equal sized balls(step 1)
• Roll each ball out with a rolling pin on a lightly floured surface(step 2)
• Brush the center of the roti with ghee(step 3)
• Starting from the top, going clockwise, Fold the dough discs towards the center. Lightly press it with hand to let air out if any (step 4,5,6 and 7)
• Pressing with fingertips lock the folds and then roll out the square shaped paratha horizontally and vertically till the thickness is reduced(as shown in the picture(step 8))
• Heat tava/skillet and place the paratha on the tava. the tava should be medium hot.
• You will see the paratha changing colour, Flip the paratha at this stage
• You will soon see the paratha puffing up from the base, Spread some ghee on the paratha
• Flip again when the other side is about ½ cooked, you will see brown spots on the other side
• Apply some ghee on the other side
• Now, flip again a couple of times till you see more brown spots on both the sides of the paratha and the paratha is cooked evenly.
• Prepare other parathas in the same way.
• Serve with chutney or plain yogurt.