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Make Crispy Methi-Pyaz Paratha for Breakfast With This Easy Recipe
- •If you are bored of daily breakfast options like poha or upma, crispy fenugreek and onion parathas make a fantastic choice.
- •The recipe requires whole wheat flour, fresh green fenugreek, chopped onion, a spoon of gram flour, and basic kitchen spices.
- •To make the dough, first mix the chopped fenugreek and onion with the flour and spices without water, then knead softly.
- •Roll the paratha to a medium thickness rather than making it too thin, ensuring the rich flavors stand out.
- •Cook the paratha on a hot tawa using ghee or butter over medium heat until it turns golden and crispy.
Key Questions Answered
To make fenugreek-onion parathas, you need 2 cups of whole wheat flour, 1.5 cups of fresh green fenugreek, 1 finely chopped medium onion, and 1 tablespoon of gram flour (besan) for enhanced texture. The required spices include half a teaspoon each of carom seeds (ajwain), roasted cumin powder, and dry mango powder (amchur), along with 2 finely chopped green chillies, grated ginger, salt, oil or ghee for the dough, and desi ghee or butter for roasting.
Put whole wheat flour and gram flour in a wide plate, then mix in the chopped fenugreek, onion, spices, green chillies, and ginger. Do not add water in the beginning; instead, thoroughly mix the fenugreek and onion with the flour and spices by kneading lightly with gentle hands so the flavors combine well. Afterward, knead a soft dough by adding water little by little, cover it, and let it rest for about 5 minutes.
Make equal-sized balls from the dough and roll them into round or triangular shapes using dry flour, keeping them slightly thick so you can properly taste the fenugreek and onion. Place the rolled paratha on a thoroughly hot tawa, flip it when light marks appear, and cook on medium heat with ghee or butter until golden and crispy by pressing it lightly with a spatula.
