Tuesday, February 26, 2013

Instant Methi Paratha

I am not going to open ready made paratha and than heat it for my meal :D Instant as i say because this recipe doesn't required fresh Methi leaves (Fenugreek) so i am not going for any washing, cleaning and chopping of Methi leaves. This is my saviour when i am out of veggies or don't feel like cooking so much but still want something good for taste. Hope you like the idea and recipe.

Preparation time: 5 minutes
Cooking time: 10 minutes 
Serving for 4-5 Paratha


  • 1 cup wheat flour (Gehu ka aata)
  • 1/2 cup Besan (Gram flour)
  • 2 tablespoon Oil
  • 1/2 teaspoon Chilli Powder
  • 1/2 teaspoon Roasted Cumin Powder (optional)
  • 1/2 teaspoon Black Salt
  • 1/2 teaspoon Garam Masala
  • 1/2 teaspoon Chaat Masala
  • 1/3 cup dry Fenugreek leaves (Kasuri Methi)
  • 1 teaspoon Ginger Garlic Paste
  • 1 tea spoon Green Chilli and Coriander paste (Dhaniya Chutney)*
  • 1/2 cup hot Water
  • Salt to taste


Add dry fenugreek leaves in hot water, mix well and keep aside for 5 minutes. Now in bowl take wheat flour, add garam masala, chilli powder, ginger garlic paste, black salt, chaat masala, salt, green chilli dhaniya cutney (*if you don't have than add fresh coriander and chopped green chillis) cumin powder, and oil mix well everything with flour. Now add hot water with dissolved fenugreek leaves to the flour little at time and make it to a soft dough. Divide the dough into 4-5 equal portion, band roll out each portion into a circle of 6" diameter. Heat tawa and cook each paratha applying little oil turning occasionally, till golden brown spots appear on both the sides. Serve hot with Tomato Chutney or Curd.


This taste as good as fresh methi paratha infact much better methi aroma than original one.

Keep side dough for resting for 10-15 minutes before rolling it make soft paratha.
Add water as per requirement. You can add green chutney too with dough for little spicy flavour.

Keep Rocking and Keep Cooking with Gangnam Style

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