Quick Methi Paratha

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prepare Ingredients & Tools

   First, gather all your ingredients and keep your large mixing bowl, chopping board, knife, grater, measuring cups and spoons, rolling pin, and tawa ready. Finely chop 1 cup of methi leaves, making sure there are no large stems. Finely chop 1 medium green chilli and grate the 1-inch piece of ginger.

2. 02

   Combine Dry Ingredients

   In the large mixing bowl, add 1.5 cups of atta. Then add 1/2 tsp salt, 1/4 tsp turmeric powder, and 1/4 tsp red chilli powder. Use a spoon to mix these dry ingredients together evenly for about 15 seconds.

3. 03

   Add Wet Ingredients & Flavorings

   To the dry atta mixture, add the finely chopped methi leaves, chopped green chilli, and grated ginger. Add 2 tbsp of curd and 2 tbsp of oil. Mix everything with your hands, gently rubbing the oil and curd into the flour and methi for about 1 minute, until it looks crumbly.

4. 04

   Knead the Dough

   Gradually add 1/4 cup of water, a little at a time, while kneading the mixture with your hands. Continue kneading for about 5-7 minutes until you form a smooth, firm, yet pliable dough. It should not be sticky. If it's too dry, add a tiny bit more water (1 tsp at a time); if too sticky, add a tiny bit more atta (1 tsp at a time).

5. 05

   Rest the Dough

   Once the dough is smooth, cover the mixing bowl with a plate or a clean kitchen towel. Let the dough rest at room temperature for 10 minutes. This resting time helps the dough become more elastic and easier to roll.

6. 06

   Divide and Shape Dough Balls

   After 10 minutes, uncover the dough. Knead it lightly for 30 seconds. Divide the dough into 6 equal portions. Roll each portion between your palms to form smooth, round balls. Keep the remaining dough balls covered to prevent them from drying out.

7. 07

   Roll the Parathas

   Lightly dust your clean rolling surface and one dough ball with dry atta. Using the rolling pin, gently roll the dough ball into a round disc, about 6-7 inches (15-18 cm) in diameter and about 2-3 mm thick. It's okay if it's not perfectly round, the taste will be the same!

8. 08

   Heat the Tawa

   Place your tawa on the stove over medium-high heat. Let it heat up for about 2-3 minutes. You can test if it's hot enough by sprinkling a few drops of water; they should sizzle and evaporate quickly.

9. 09

   Cook the First Side

   Carefully place one rolled paratha onto the hot tawa. Cook for about 30-45 seconds until you see small bubbles appearing on the surface and the edges start to look slightly dry. Do not let it burn.

10. 10

    Flip and Apply Oil

    Using the spatula, flip the paratha to the other side. Immediately drizzle about 1/2 tsp of oil around the edges and lightly spread it over the surface of the paratha with the spatula. Cook for another 30-45 seconds until you see golden-brown spots appearing.

11. 11

    Cook the Second Side

    Flip the paratha again. Drizzle another 1/2 tsp of oil around the edges and spread it. Press gently with the spatula, especially on the edges, to ensure even cooking. Cook for 45-60 seconds until both sides have golden-brown spots and the paratha puffs up slightly. It should smell toasty and delicious.

12. 12

    Serve Hot

    Once cooked, remove the paratha from the tawa and place it on a plate. Repeat the rolling and cooking process for the remaining dough balls. Serve your hot Methi Parathas immediately with curd, pickle, or your favorite curry. Enjoy your homemade meal!