Multigrain Methi Paratha | MOST KHASTA METHI PARATHA EVER
Prep. : 15
Cook. : 15
Total Time :
30
Cuisine : Indian
Servings : 2-4
Multigrain Methi Paratha
Ingredients:
Dry Ingredients:
Wheat flour (Gehu ka atta) – 1 cup
Multigrain flour – ½ cup
Tip: You can keep the ratio 75% wheat + 25% multigrain for softer parathas.
Gram flour (Besan) – 1–2 tbsp (optional, enhances flavour)
Salt – to taste
Carom seeds (Ajwain) – ½ tsp
Red chilli powder – ½ tsp
Turmeric powder – ¼ tsp
Coriander powder – ½–1 tsp
Fresh methi leaves (finely chopped) – 1 cup
Green chilli – 1 (finely chopped)
Ginger – 1 tsp (grated)
Curd (Dahi) – 1½ tbsp
Oil – 1–2 tsp (for dough)
Water As required (for kneading)
Ghee as required
Method
1. In a mixing bowl, add wheat flour, multigrain flour and besan.
2. Add salt, ajwain, red chilli powder, turmeric and coriander powder.
3. Add chopped methi, green chilli and grated ginger. Mix well.
4. Add oil and curd.
5. Gradually add water and knead into a soft to medium-soft dough.
6. Cover and rest the dough for 10 minutes (multigrain flour absorbs more moisture).
Method How to Make Parathas
1. Divide the dough into medium-sized balls.
2. Dust with dry flour and roll into a round paratha.
3. Heat a tawa and place the rolled paratha on it.
4. Cook until bubbles appear, flip and apply oil/ghee on both sides.
5. Roast until golden brown spots appear and paratha becomes soft and cooked.
6. Repeat for the remaining dough.
A Little More About This Dish
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