Description
Indian Methi Paratha with Spicy Tomato is a flavorful and nutritious traditional Indian flatbread made with fresh fenugreek leaves, whole wheat flour, and a blend of aromatic spices. Paired with a tangy and spicy tomato curry, this dish makes a perfect wholesome breakfast or main course.
Ingredients
Scale
For the Methi Paratha
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1/2 cup plain yogurt
- 1/4 cup water, as needed
- 2 tablespoons oil or ghee, plus more for cooking
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro
- 1 teaspoon grated ginger
- 1 green chili, finely chopped (optional)
For the Spicy Tomato
- 4 medium tomatoes, chopped
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds (optional)
- 3 cloves garlic, minced
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1/2 teaspoon garam masala
- 1/2 teaspoon sugar
- Salt to taste
- 2 tablespoons chopped cilantro
- 1 tablespoon lemon juice
Instructions
- Prepare the Dough: In a large bowl, combine whole wheat flour, finely chopped methi leaves, plain yogurt, cumin seeds, turmeric powder, red chili powder, garam masala, salt, chopped cilantro, grated ginger, and green chili if using. Add 2 tablespoons of oil and mix everything well. Gradually add water as needed to form a soft dough. Knead for a few minutes until smooth, then cover the dough and let it rest for 15 to 20 minutes.
- Roll the Parathas: After resting, divide the dough into equal portions. Take each portion and roll it into a flat round paratha using a rolling pin, dusting lightly with flour to prevent sticking.
- Cook the Parathas: Heat a skillet or tawa over medium heat. Place one rolled paratha on the hot skillet and cook until light brown spots appear on the underside. Flip the paratha, drizzle a little oil or ghee around the edges, and cook the other side until golden and crisp. Repeat with the remaining dough portions.
- Prepare the Spicy Tomato: Heat 2 tablespoons oil in a pan over medium heat. Add cumin seeds and mustard seeds (if using) and allow them to splutter. Add minced garlic and sauté until fragrant. Add the chopped tomatoes along with turmeric powder, red chili powder, garam masala, sugar, and salt. Cook until the tomatoes break down and the mixture thickens to a saucy consistency.
- Finish the Tomato Sauce: Stir in chopped cilantro and lemon juice to the tomato mixture. Mix well and remove from heat.
- Serve: Serve the hot methi parathas immediately with the spicy tomato sauce on the side for dipping or spreading.
Notes
- Adjust the spice level by increasing or reducing the amount of red chili powder and green chili used according to your taste preferences.
- Adding finely chopped onion to the dough can provide extra flavor and texture.
- For softer parathas, cook them on medium heat and avoid overcooking to prevent them from becoming too crisp or dry.
- Using ghee instead of oil for cooking enhances the aromatic flavor of the parathas.
