Methi Lahsun Paratha (Fenugreek Garlic Paratha) Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine whole wheat flour, chopped fenugreek leaves, minced garlic, salt, and water. Knead the dough until it becomes smooth and pliable.
• STEP 2.Divide the dough into small portions and roll each portion into a small circle.
• STEP 3.Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa and cook until brown spots appear on one side.
• STEP 4.Flip the paratha and cook the other side until brown spots appear.
• STEP 5.Apply ghee or oil on both sides of the paratha and cook for a few more seconds until it becomes crispy.
• STEP 6.Repeat the process with the remaining dough portions.
• STEP 7.Serve the Methi Lahsun Paratha hot with yogurt, pickle, or any curry of your choice.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• You can adjust the amount of garlic according to your taste preference.
• To make the parathas more flavorful, you can add some chopped green chilies or spices like cumin powder or red chili powder to the dough.
• If you don't have fresh fenugreek leaves, you can use dried fenugreek leaves (kasuri methi) instead.

Storage and Serving

• Methi Lahsun Parathas are 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 the parathas, you can either microwave them for a few seconds or heat them on a tawa or griddle until warm.
• Serve the reheated parathas with yogurt or pickle for a delicious meal.