Methi Green Garlic Paratha/Thepla Recipe 15 मिनट में सर्दियों में बनाएँ मेथी और हरे लहसुन का पराठा

Описание: Fenugreek (Methi) Green Garlic Paratha is made during the winter season, as fenugreek/methi and spring garlic/hara lehsun come fresh in this season. It is very healthy and delicious.
In Gujarat it is also called Methi Thepla

Methi Green Garlic Paratha Written Recipe

Ingredients -
1.5 Cup Whole Wheat Flour | गेहूं का आटा
1/4 Cup Gram Flour | बेसन
1-2 No. (Chopped) Green Chillis | हरी मिर्च
1 Small (Finely Chopped) Onion | बारीक कटा हुआ प्याज
1/4 Tsp Red Chilli Powder | लाल मिर्च पाउडर
1 Tsp Salt (As Per Taste) | नमक स्वाद अनुसार
1/2 Cup Fresh Fenugreek Leaves | ताज़ा मेथी
1/4 Cup Spring Garlic Greens | हरे लहसुन के पत्ते
1/2 Tsp Clarified Butter | देसी घी
1/2 Cup (Approx) Water | पानी
Clarified Butter as Required | आवश्यकतानुसार देसी घी
Butter on Top | मक्खन

Method -
• In a parat, take 1.5 cups whole wheat flour and 1/4 cup gram flour.
• Add finely chopped green chillies, chopped onion, red chilli powder, and salt to taste.
• Add 1/2 cup washed and chopped fresh fenugreek leaves.
• Use green spring garlic, easily available in winter. Add only the green part for flavor; the white part can be used in other vegetables.
• Add about 1/4 cup finely chopped spring garlic greens.
• Mix everything well. The onion, fenugreek, and garlic greens release moisture, which the flour will absorb.
• Add 1/2 teaspoon clarified butter and mix. This keeps the parathas soft for longer.
• Start kneading the dough by adding water in 2–3 batches.
• Use about 1/2 cup water, but adjust depending on the moisture from the vegetables.
• Knead into a soft dough, similar to chapati dough.
• Add 1/2 teaspoon clarified butter or oil and knead for another minute to make the dough smooth.
• Cover the dough and let it rest for 10–15 minutes. This relaxes the gluten and makes rolling easier.
• After resting, divide the dough into small balls, about the size of a golf ball.
• Shape them round and gently flatten.
• If sticky, coat your fingers with dry flour while shaping.
• Make as many dough balls as you need for parathas.
• This quantity of flour makes 6–7 parathas. Keep the dough balls covered until rolling and cooking.
• Coat each dough ball with dry flour and roll it out with a rolling pin, just like chapati.
• Roll slightly thicker than chapati, but not too thick.
• Heat the tava on high flame.
• Place the rolled paratha on the hot tava.
• Cook one side for 30 seconds, then flip.
• Brush clarified butter on top and flip again.
• Brush butter on the other side and cook well, flipping as needed.
• When done, brush a little butter on top and lightly crush the hot paratha.
• Your winter special methi and garlic paratha is ready. Serve hot with curd or pickle.


Thanks
Kanchan Vidhani


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