Easy Palak And Methi Paratha Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, spinach, fenugreek leaves, green chili, ginger, and salt.
• STEP 2.Knead the mixture into a soft dough by adding water as needed.
• STEP 3.Divide the dough into small portions and roll each portion into a round paratha.
• STEP 4.Heat a tawa or griddle and cook the paratha on both sides until golden brown spots appear.
• STEP 5.Apply ghee or oil on both sides while cooking to make the paratha crispy.
• STEP 6.Serve hot with yogurt, pickle, or any curry of your choice.

Cooking Tips

• Make sure to wash the spinach and fenugreek leaves thoroughly before using.
• You can adjust the spiciness by adding or reducing the amount of green chili.
• To make the paratha more nutritious, you can add grated vegetables like carrots or beetroot to the dough.
• If you don't have fenugreek leaves, you can substitute with coriander leaves or skip it.
• For a variation, you can also add some grated paneer or cheese to the dough for a cheesy paratha.

Storage and Serving

• Palak and Methi Paratha is best served hot and fresh.
• You can store the leftover parathas in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them for a few seconds or heat them on a tawa or griddle.
• Serve the reheated parathas with yogurt or pickle for a quick and tasty meal.