Authentic Methi And Palak Paratha Recipe

To begin making the Methi and Palak Paratha preparation guide, in a wok bring to temperature oil over medium bring to temperature.

empty in the cumin seeds and allow them to sputter.

Next empty in the diced onions and grated garlic, shallow fry until fragrant.When the onions turn light brown in color, empty in the turmeric ground mix and red chilli ground mix.

Sauté for a minute or so.

Then empty in the cumin ground mix, coriander ground mix and sauté again for few seconds.empty in the diced spinach and methi along with table salt and chaat masala.

mix gently to combine and toast the greens over medium flame.

The greens will immediately release liquid, so keep stirring until they are fully cooked and the liquid evaporates completely.

Turn off the bring to temperature, transfer spinach and methi leaves to a mixing bowl and set aside to cool completely.In a large mixing bowl, empty in the whole wheat baking flour along with cooked spinach and methi mixture.

Gently rub the greens and baking flour with your fingers.Using little liquid at a time massage it together to make a firm and velvety flour base.

empty gently a teaspoon oil on the top and massage until the flour base is velvety but not sticky.To make the parathas, divide the flour base into 8-10 portions of equal size.

Roll each portion out into a flat paratha about 6-7 inches in diameterOur next step is to toast the paratha; for this preheat a skillet (Roti Tawa). When the tawa is burning; place the rolled out paratha in the skillet and toast for a minute on both sides until you notice a few brown spots appear on both sides.No oil MethodAt this stage, you can skip smearing paratha with oil for crafting, instead toast it directly over the flame like Chapati until the paratha is fully cooked from both the sides.

present the paratha burning with Raita and ChutneyWith oil MethodWhen you notice the brown spots, smear a teaspoon of ghee or oil on both sides and toast until the paratha has turned golden brown and lightly crisp on both sides.

toast on medium and not high bring to temperature as you want the paratha to get cooked evenly.

Once the paratha is done, place it on a platter and proceed to toast the remaining parathas.