The best way to feel at home is by cooking something that brings your taste buds closer to it. These Kasuri Methi Parathas taste of nostalgia and are extremely simple to make when you're planning on a healthy, homely and wonderful breakfast.
There are times when we are so taken by everything happening around us that we forget how wonderful the basics are. Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast. Of all the parathas that there are, and I'm sure there are a gazillion varieties, methi parathas are one of my top three choices because of the unique flavor that they have and how easy they are to make. Usually, these would be made with fresh methi or fenugreek leaves, but as usual, I didn't have any in stock when the craving struck. I've never tried using kasuri methi in parathas before but I was pleasantly surprised at how minimal the taste difference was.
These kasuri methi parathas are perfect for any time of the day. I made a huge batch at one go and obviously had left overs which went into the most interesting kuthu paratha for breakfast. Remind me to share a recipe for that soon!
I recently attended a bloggers meet organized by ITC Foods, and what stuck me the most was how well informed they were. We ended up talking quite a bit about healthy eating, processed foods, different varieties of oils and the likes. Because us food bloggers always have a ton of questions, and they were ready with patient answers.
After the meet, we all received a goodie bag with a range of ITC Food products and I had no idea there were sooooo many. I usually use Aashirvaad Atta so that was no surprise. The Aashirvaad Select makes for the softest phulkas (flatbread) and is our go to whole wheat flour! Bingo is another favorite and I still remember their quirky ads that made me fall in love with them first.
But there were others that I didn't know were a part of ITC's range of foods, including their Kitchens of India ready to eat packs! So I opened up the Dal Makhani pack to go with these methi parathas, because I'm a little lazy like that. And guys, let me tell you - I'm a loyalist so nothing beats my mum's Dal Makhani, but this came a close second!
So gooooo pick up Kitchens of India because sometimes you need it to be as easy as snipping off a packet and try them with these homely kasuri methi parathas because that combination is lip smackingly good!
Serve with Raita and achaar!
If you love parathas as much as I do, I'd love to hear which one's your favorite kind. Connect with me on facebook or twitter or give me a holler on Instagram.
More Indian Breads:
Kasuri Methi Parathas | Fenugreek Flatbread
- 2 ½ cups Whole Wheat Flour or Atta
- 3 ½ tablespoons Kasuri Methi
- ½ teaspoon Chili Paste Green
- 1 teaspoon Coriander Powder
- ½ teaspoon Chili Powder Red
- 2 tablespoons Oil
- 2 - 3 tablespoons Ghee or Butter for cooking
- Salt to taste
- Soak kasuri methi in half a cup of boiling hot water for 10 minutes.
- In a large bowl, combine flour, green chili paste, coriander powder, red chili powder, oil and salt. Remove kasuri methi from the water and add that too (don't throw away the remaining water).
- Knead this together with water into a smooth, firm dough. Add water as required. The dough should neither be too tough, nor too soft and should be kneaded well.
- Heat a tawa or griddle. Take some dough (the size of a golf ball) and roll it out into a circle. Place this on the griddle, and as soon as you see small spots appearing on the surface, flip it. Now spread a little ghee (or butter) on the surface and flip again. Do the same on the other side and fry till cooked. You only need enough ghee to sort of wet the surface.
- Follow the same instructions till all the dough is used. Or you could keep this dough in the refrigerator for up to 3 days.
- Serve hot with some dal, curds, chutney and pickle.
- Feel free to add some finely chopped onion or even grated carrot to make this recipe.
- You can keep this dough in the refrigerator for up to 3 days. Store in an airtight container. Cover the ball of dough with a teaspoon of oil, this will prevent it from forming an outer crust.
- Serve with Raita and achaar!
Do you have a recipe for chilli paste please.
Dr.Susan Roy says
Was searching for a recipe for parathas using dried fenugreek leaves and I'm so glad I found this recipe
Thanks for leaving a comment! Soooo glad you liked it Dr Susan
Laxmi Anoubam says
I will try it soon. It really helps me a lot
The Girl Next Door says
The Girl Next Door says
Dolphia Nandi-Arnstein says
Parathas are looking so perfect. I also love the shift of focus from them in some pictures. I love the blurred parathas in the foreground! I might try that soon.