Kasuri Methi Parathas: A Step-by-Step Guide

Kasuri Methi Parathas: A Step-by-Step Guide
Kasuri methi parathas are a delightful Indian flatbread bursting with the unique flavor of dried fenugreek leaves. These golden parathas are not only delicious but also quite versatile. Enjoy them for a comforting breakfast, a light lunch, or even a flavorful side dish for dinner.
Here’s a detailed recipe to guide you through the process of making these delectable parathas:
Ingredients:
For the Dough:2 ½ cups Whole Wheat Flour (Atta)
3 ½ tablespoons Kasuri Methi
1 teaspoon Coriander Powder
½ teaspoon Red Chili Powder (adjust for spice preference)
1 teaspoon Vegetable Oil
Salt to taste
For Cooking:2-3 tablespoons Ghee or Butter
Water (as needed)
Instructions:
Steep the Kasuri Methi: Start by prepping the key ingredient that infuses these parathas with their distinctive taste. In a small bowl, add the kasuri methi leaves to 1/2 cup of boiling hot water. Let them soak for 10 minutes. This plumps up the leaves and releases their aromatic flavor.
Make the Dough: In a large bowl, combine the whole wheat flour, coriander powder, red chili powder (if using), and salt. Using a spoon or your hands, mix these dry ingredients well.
Incorporate the Fat and Kasuri Methi: Add the vegetable oil to the dry mixture. Using your fingertips, rub the oil into the flour until it resembles coarse crumbs. This step helps create flaky layers in the parathas.
Hydrate and Knead: Now comes the crucial step of forming the dough. Gradually add water, mixing it in with your hands. Use the kasuri methi soaking water sparingly, if needed. Knead the dough for 5-7 minutes until it becomes smooth, elastic, and slightly firm. Don’t be afraid to add more flour if the dough feels sticky. A well-kneaded dough ensures the parathas roll out easily and cook evenly.
Rest, Relax, Refresh: Cover the dough with a damp cloth and allow it to rest at room temperature for 30 minutes. This resting period allows the gluten to relax, making the dough more pliable for rolling out later.
Divide and Shape: Once the dough has rested, divide it into equal-sized balls. A good size reference is a golf ball. Lightly dust your rolling surface with flour to prevent sticking. Take one dough ball and gently roll it out into a thin circle. Aim for a circle about 5-6 inches in diameter.
Cook the Parathas: Heat a tawa (griddle) over medium heat. When the tawa is hot enough, carefully place the rolled-out paratha on its surface. Drizzle a little ghee or butter on top. As you see small bubbles appearing on the surface of the paratha, it’s time to flip. Use a spatula to gently press down on the paratha while cooking it on the other side. Look for golden brown spots to indicate that your paratha is cooked through.
Serve and Enjoy: Transfer the cooked kasuri methi paratha to a plate. Brush it with more ghee or butter for a richer flavor, if desired. Serve hot alongside your favorite chutney, pickle, raita, or yogurt. You can even enjoy these flavorful parathas on their own.
Tips:
Spice it Up or Tone it Down: Feel free to adjust the amount of red chili powder according to your spice preference.
Fresh Twist: If you don’t have kasuri methi, you can substitute with a teaspoon of fenugreek seeds that have been toasted and crushed. However, the flavor profile will be slightly different.
Herb Delight: For an extra pop of freshness, consider adding a handful of chopped fresh coriander leaves to the dough while kneading.
Storage: Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or microwave until warm and crispy.

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