Kasuri Methi Paratha (Fried Flatbread with dried Fenugreek Leaves)

Photo courtesy: Dr. Debarshi Chatterji

Recipe courtesy: Mamma (Sumita Moitra)

Kasuri Methi Parathas are an absolute treat with any simple curry. I love them with the Alu Tamatar Sabji (Curried Potatoes with Tomatoes). I learnt this Paratha from my mom during my recent India trip and have been making them ever since. These Parathas are also handy when you want to serve something special in a short time. Unlike the fresh Methi (Fenugreek) leaves which we have to wash properly before adding them in the dough, Kasuri Methi are pre washed and dried leaves and can be added directly in the food. My mom adds some ghee (clarified butter) in the flour which not only helps to make them crisp but also brings that authentic Indian taste in them.

Ingredients:

• Whole Wheat Flour - 1 cup
• All Purpose Flour – 1 cup + ½ cup for rolling the Parathas
• Salt – about ½ teaspoon
• Kasuri Methi – 3 tablespoons
• Ghee – 2 tablespoons 
• Lukewarm Water – about 1 cup
• Oil – ½ cup (for frying the Parathas)

Directions for kneading the dough:

• Let’s Prep - Wash your hands, you will be using them a lot. If using stand mixer, attach the bowl and hook and connect it.
• In a bowl, sift the Whole Wheat Flour, All Purpose Flour and Salt. Mix using your fingers or run the mixer on the lowest speed until its well blended.
• Now add the Ghee and Kasuri Methi in the flour. Mix the Ghee with your fingers until you get a sandy texture or a few minutes on the mixer should mix it well.
• Now start adding water, a little at a time, and knead into a dough. You may need a few extra tablespoons of water if the dough feels tough. It should be soft and slightly sticky. Keep kneading it for another minute. If you are using stand mixer, start the mixer on lowest speed and slowly start adding half a cup of water in the flour. I give it time to knead and form the dough. If the sides are sticking with the bowl too much I switch off the mixer and clean the sides using a spatula. I keep it running until the dough begins to come together adding 1-2 tablespoons of water at a time.
• At this stage it will look dry, normally for 2 cups of flour, 1 cup of water should be sufficient so make sure not to add too much water at this stage. Keep running the mixer.
• Now sometimes the dough turns out a bit stickier, I usually add a little flour and keep kneading it until its smooth and almost non sticky.
• When the dough feels smooth, remove the hook and cover the bowl with a kitchen towel. Let it rest for 15 minutes.

Directions to prepare the Paratha:

• Once the dough has rested, re-knead the dough for a few seconds. Then divide the dough into two equal parts. Roll each part into a log like a thick breadstick. Divide both the logs into 8 equal pieces. 
• Now these 8 pieces will make 8 Parathas. Take a piece of dough between your palms and roll it into a ball. Press the ball between your palms lightly to flatten it a little like a disc. Put all the other balls of dough back in the bowl and cover it. This will prevent the dough from drying out.
• Now let’s make the Paratha, dip that disc of dough lightly into the All Purpose Flour. This will give it a smoother texture. Place the disc on the rolling board and start rolling it into a 4-inch round. 
• I usually spread a little flour whenever the dough starts to stick on the board and roll it into a round shape with even thickness on all sides. 
• Now let’s fry the Paratha. Heat a big Skillet over medium heat. Transfer the rolled out Paratha to the pan and do this carefully. Lift the Paratha with both hands and place it on the skillet. If it folds while placing, carefully straighten it using a spatula. 
• Let it cook until you see bubbles forming. Flip the Paratha over using a spatula. 
• Use a brush to apply Oil on the Paratha and let it cook for about a minute. You will see more bubbles forming. If you see a few reddish brown spots beginning to form, it’s ready.
• Flip the Paratha and apply oil on this side as well and flip it again. This time, press onto the Paratha with your spatula on different places for 5-10 seconds. This will help it puff up.
• Flip the Paratha back over and press the other side with your spatula for a few seconds.
• Turn the heat down to medium low.
• Transfer the cooked Paratha on a plate lined with paper towel.
• Serve the Paratha hot with Alu Tamatar Sabji.

Tips:

• If at any time the Skillet gets too hot, turn the heat to medium low and continue cooking. If it is taking too long to cook, then the skillet is probably on a lower heat than required. If the reddish brown spots are forming within a couple of seconds after you place the Paratha on the skillet, then it is too hot.
• For a new cook, rolling and frying the Paratha at the same time can be overwhelming and you may want to lower the heat. Remember if the Paratha stays on the skillet for too long then its moisture will get all dried up and it will loose its softness so if you need time to roll the Parathas make sure to turn the heat to low and then again to medium once you have placed the rolled out Paratha on the skillet.
• Switch on the vent/ exhaust so that the cooking fumes are drawn out.
• Do not add a lot of water all at once in the flour. Adding a little water at a time helps to control the dough more efficiently.
• Keep the Ghee at room temperature or melt it a bit in the microwave before adding it in the dough.
• When kneading with your hands, make sure to wash and dry them. I always wear an apron with a short sleeved top to protect the flour from sticking on my clothes. Also, it is advisable to remove the rings.
• If the dough turns out sticky, continue to knead it so that it gets smooth. If you are having too much trouble, lightly dust your hands with flour and sprinkle some over the dough as well and continue kneading.

Recommended Reading:

• Excited to use new spices? Know more about Methi (Fenugreek)
• Alu Tamatar Sabji (Curried Potatoes with Tomatoes)
• Indian Salad
• Methi Pakora (Gram flour and Fenugreek leaves Fritters)
• How to re-use the leftover dough
• Make Homemade Ghee from Spoiled Cream
• Top 10 Spices to keep in your kitchen
• Masala Alu (Spiced Potatoes)
• Station wala Lehsunia Alu (Indian Railway special Garlic Potato Stir-fry)