Methi Paratha

Ingredients

• 2 cups all-purpose flour
• 1.5 cups fresh fenugreek leaves (methi), washed and chopped
• ½ cup whole wheat flour
• 1 teaspoon kosher salt
• ½ teaspoon ground red chili powder
• ½ teaspoon ground cumin
• ¼ teaspoon ground coriander
• ⅛ teaspoon asafoetida (hing)
• ¾ cup water, room temperature
• 3 tablespoons ghee or unsalted butter, melted
• 2 tablespoons vegetable oil for cooking

Instructions

1. 1

   Wash 1.5 cups of fresh fenugreek leaves thoroughly under cold running water, then pat completely dry with paper towels — moisture will make the dough sticky. Roughly chop the leaves into 0.5-inch pieces and set aside.

2. 2

   In a large mixing bowl, whisk together 2 cups all-purpose flour, 0.5 cup whole wheat flour, 1 teaspoon kosher salt, 0.5 teaspoon ground red chili powder, 0.5 teaspoon ground cumin, 0.25 teaspoon ground coriander, and 0.125 teaspoon asafoetida. These spices bloom when cooked and give the paratha its warm, aromatic depth.

3. 3

   Pour 0.75 cup of room-temperature water slowly into the flour mixture while mixing with your fingers. Bring it together into a shaggy dough, then knead on a clean work surface for 8-10 minutes until the dough is smooth, soft, and slightly elastic. It should feel like a baby's skin — not sticky, not dry.

4. 4

   Gently fold the chopped fenugreek leaves into the dough using a few kneading motions — fold rather than knead so the leaves stay intact and don't bruise. Don't overwork it. Cover with an inverted bowl and let rest at room temperature for 15 minutes.

5. 5

   Divide the rested dough into 8 equal portions and roll each into a smooth ball. Work on a lightly oiled surface to prevent sticking.

6. 6

   Take one dough ball and place it on a lightly oiled work surface. Using your fingers and palm, gently stretch it into a thin round about 6 inches across — don't use a rolling pin yet, as it'll crush the herbs. Once it's stretched thin, lightly flour a bench and roll it with a rolling pin to a 7-8 inch round, about 1/8 inch thick. Brush the top with a small amount of melted ghee.

7. 7

   Set a 10-inch stainless steel skillet or tawa over medium-high heat for 2 minutes. You should smell the heat — if a drop of water evaporates immediately with a sharp sizzle, it's ready. Add 0.5 teaspoon of oil to the skillet.

8. 8

   Carefully place the paratha on the hot skillet. You'll hear an immediate sizzle. After 10-15 seconds, when the bottom takes on a few light golden spots, flip it using a fish spatula. Press gently with the spatula and brush the cooked side with a bit more melted ghee.

9. 9

   Cook the second side for another 15-20 seconds until you see bubbles forming and the ghee is sizzling around the edges. Flip once more and press again — this layering gives paratha its flaky, laminated texture. The entire paratha should be speckled with golden and light brown spots. Total cook time is 30-40 seconds.

10. 10

    Transfer the finished paratha to a plate and cover with a clean kitchen towel to keep it warm and soft. Repeat with the remaining 7 dough portions, adjusting heat as needed — if the next paratha browns too quickly, lower to medium; if it's pale, raise to medium-high.

11. 11

    Stack the warm parathas in a cloth-lined basket or on a plate, wrapped in foil to hold the steam. Serve immediately with yogurt, a squeeze of fresh lime juice, and a simple pickle. The fenugreek adds a slightly bitter, peppery green note that pairs beautifully with cool, tangy yogurt.

Tools you’ll need

• large mixing bowl
• whisk
• rolling pin
• 10-inch stainless steel skillet or tawa
• fish spatula
• clean kitchen towel
• bench scraper (optional, for shaping)

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