Prep time:15 mins Cooking Time:15 mins Total Time:30 mins Servings:4
Methi Lahsun Paratha Fenugreek Garlic Flatbread is an ideal breakfast or meal time food during winters when lush green herbs are in abundance. These parathas are packed with flavours and nutrition. One gets easily drawn to the kitchen when these aromatic parathas are being prepared. When fresh methi is not in season dried kasoori methi can be used. too. Enjoy these aramotic parathas with curd, pickle, papad or just have them like that. The methi and garlic blend is a great one. For those who do not eat garlic, you can omit garlic.
Video Recipe:
Methi Lehsun Paratha| मेथी लहसुन पराठा रेसिपी | Fenugreek Garlic Flatbread How to Make
1 bunch fenugreek (methi leaves) cleaned, rinsed and chopped
1/4 cup coriander leaves finely chopped
1/4 cup finely chopped spring onions
7-8 finely chopped garlic cloves or 2-3 stalks of fresh green garlic
2-3 green chillies finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon carom seeds (ajwain)
1/2 teaspoon nigella seeds
a pinch of asafoetida (hing)
salt to taste
1/4 cup curd
Water to knead dough
1.5 teaspoon oil for shortening and more for shallow frying parathas
Method:
Take wheat in a wide vessel. Add chopped methi leaves, coriander leaves, spring onions, green chillies, ginger garlic , green chillies.
Also add the remaining spices – turmeric powder, asafoetida, salt, carom seeds, curd , 1.5 teaspoon oil. Mix
Add curd and mix
Mix and knead adding water as required to make a smooth dough.
Keep the dough covered for 10 minutes
Divide the dough into balls of even size.
To make parathas, roll each ball of dough half, smear with oil or ghee. Fold and roll out completely. Repeat likewise for all parathas.
Warm a skillet and shallow fry each paratha with a drizzle of oil or ghee. A bit of patience is required to shallow fry the parathas on medium heat.repeat likewise for all the parathas.
Keep these parathas in a casserole or serve them hot; from flame to plate.
If health permits, help yourself to some more ghee or butter while serving.
Have them hot with curd, lassi, pickle or even a cup of tea. They taste incredible and unbeatable!
Tips:
If garlic is too pungent or strong , then use less quantity.
When fresh methi (fenugreek)leaves are not in season you may use dried methi or kasuri methi as alternatives. But the taste with fresh leaves is supreme.
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Delicious Methi Parathas..
[…] winter, when luscious green and carrots are in abundance, enjoy these recipes such as hot Methi Lehsun Parathas, Schezwan Paneer Parathas, Gajar Methi ki Sabzi, Gajar Ka halwa, […]
[…] has become our breakfast feature. So now our breakfast during the entire week is a conglomerate of Methi Lehsun Paratha, Schezwan Paneer Paratha, Koki, Dal Pakwan, Dosa, Idli, Upma and now the […]
[…] there has always been a wide range of breakfast recipes on our menu to choose from such as Methi Lehsun Paratha, Schezwan Paneer Paratha, Za’ater Cheese Manakish, Paneer Frankie, Veggie Stuffed Homemade […]
[…] winter, when luscious green and carrots are in abundance, enjoy these recipes such as hot Methi Lehsun Parathas, Schezwan Paneer Parathas, Gajar Methi ki Sabzi, Gajar Ka halwa, Til ki Burfi and […]
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[…] this Fish With Sautéed Onions or Fish with Green Masala and experience a wintry delight with Methi Lahsun Paratha or Bajra Methi Dodo. When fenugreek leaves are in abundance, use them to prepare fish, the way you […]
[…] is done, which to me is a conquest, then begins a trail of lip smacking methi based recipes – Methi Lahsun Paratha, Gajar Methi Sabzi, Bajra Methi Dhodo, Aloo Methi and Methi […]