Mini Methi Paratha Recipe: Delicious Indian Flatbreads
35 minutes
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About Mini Methi Paratha Recipe: Delicious Indian Flatbreads
Enjoy a delightful twist on a classic Indian breakfast with these Mini Methi Parathas! These bite-sized flatbreads are packed with the earthy flavor of fresh fenugreek leaves, blended into wholesome whole wheat and rice flours. Aromatic cumin seeds and a hint of red chili powder add a savory and mildly spiced kick.Perfectly crisp on the outside and soft inside, these mini parathas are incredibly easy to make. Traditionally served hot with yogurt or chutney, they're perfect for breakfast, brunch, or a satisfying snack anytime.This recipe provides clear instructions and helpful tips to achieve perfectly golden-brown, flavorful parathas. Get ready to experience the authentic taste of India in your own kitchen!
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Dry Ingredients
- 1 cup Whole Wheat Flour plus extra for dusting, whole
- 1/3 cup Rice Flour
- 1/2 tsp Cumin Seeds
- 1 tsp Chili Powder red
- 1/4 tsp Asafoetida hing
- 1.5 tsp Salt or to taste
Wet Ingredients
- 1 cup Fenugreek Leaves methi, finely chopped, fresh
- 1 tsp Ginger Paste
- 1 tsp Garlic Paste
- 1/2 cup Water approximately, more as needed for dough
For Cooking
- Ghee for shallow frying
Instructions
Prepare the Fenugreek Leaves
- Soak the fenugreek leaves in water for a few minutes. Wash thoroughly, two or three times. Finely chop the leaves.
Combine Dry and Wet Ingredients
- In a large bowl, combine the whole wheat flour, rice flour, chopped fenugreek leaves, ginger paste, garlic paste, asafoetida, red chili powder, and salt. Mix well.
Make the Dough
- Gradually add water to the flour mixture, mixing until a soft and pliable dough forms. Knead the dough thoroughly for about 5-7 minutes until smooth. Let the dough rest, covered, for at least 30 minutes.
Shape and Roll the Parathas
- After resting, knead the dough again briefly. Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular paratha using a rolling pin and lightly dusting with dry flour to prevent sticking.
Cook the Parathas
- Heat a lightly oiled tawa or griddle over medium heat. Place a paratha on the hot tawa. Cook for about 1-2 minutes per side, or until lightly browned. Apply a small amount of oil or ghee to both sides and continue cooking until golden brown spots appear and the paratha is cooked through.
Serve
- Serve the mini methi parathas hot with yogurt (dahi), green chutney, or your favorite accompaniments.
Recipe Notes
Expert Tips for Perfect Mini Methi Parathas
- For a richer flavor, use ghee instead of oil for cooking.
- Don't roll the parathas too thin; they may become brittle.
- If the dough is too sticky, add a little more whole wheat flour.
- For extra flavor, add a pinch of garam masala to the dough.
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Recipe Nutrition
Calories: 341kcalCarbohydrates: 41gProtein: 5gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4.5gMonounsaturated Fat: 9gSodium: 1140mgFiber: 1g
Nausheen Sharief
Articles: 18
3 Comments
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This is exactly what I was looking for!
Looks so delicious! Thanks for the recipe.
Such a perfect dish! Thank you.