Kasoori Methi Paratha (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (All-purpose whole wheat flour)
• 3/4 cup Water (Lukewarm)
• 2 tablespoons Kasoori methi (dried fenugreek leaves) (Crumpled between palms)
• 1/2 teaspoon Salt (for dough)
• 1/2 teaspoon Salt (for filling)
• 1/2 teaspoon Red chili powder (Adjust to taste)
• 2 tablespoons Oil or ghee (for cooking) (Use oil for vegan version, ghee for richer flavor)

Instructions

1. Prepare dough

   In a mixing bowl combine whole wheat flour, 1/2 tsp salt and enough lukewarm water to form a soft, non‑sticky dough. Knead for 5‑7 minutes until smooth.

   Time: PT7M

2. Rest the dough

   Cover the bowl with a damp cloth and let the dough rest for 15 minutes.

   Time: PT15M

3. Make the filling

   Place the kasoori methi in a small bowl, crush it between your palms, then add 1/2 tsp salt and 1/2 tsp red chili powder. Mix well.

   Time: PT2M

4. Divide and roll first layer

   Divide the rested dough into 4 equal balls. Lightly flour a surface and roll each ball into a 4‑inch (10 cm) circle.

   Time: PT5M

5. Add filling and fold

   Place about 1 tsp of the kasoori methi mixture in the centre of each rolled circle. Bring the edges together and pinch to seal tightly.

   Time: PT5M

6. Final roll

   Gently roll the sealed dough ball again into a 6‑7 inch (15 cm) paratha, being careful not to tear the seal.

   Time: PT5M

7. Cook the paratha

   Heat the tawa over medium heat (≈180°C). Place a paratha on the hot surface, cook 1‑2 minutes until light brown spots appear, flip, brush lightly with oil or ghee, cook the other side similarly. Repeat for all parathas.

   Time: PT10M

   Temperature: Medium heat (~180°C)

8. Serve

   Serve the hot kasoori methi parathas with yogurt, pickle, or chutney.

   Time: PT1M

Nutrition Facts

Calories

150

Protein

4 g

Carbohydrates

25 g

Fat

4 g

Fiber

3 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All-purpose flour (softer texture)
• Instead of Water: Milk for richer dough
• Instead of Kasoori methi (dried fenugreek leaves): Fresh fenugreek leaves (use double amount)
• Instead of Salt (for dough): Sea salt
• Instead of Salt (for filling): Sea salt
• Instead of Red chili powder: Paprika, Cayenne pepper
• Instead of Oil or ghee (for cooking): Butter, Clarified butter

Equipment Needed

• Mixing bowl
• Rolling pin
• Tawa or non‑stick skillet
• Spatula
• Knife or pizza cutter
• Plate

Critical Steps — Do Not Skip

• Knead dough to a smooth, pliable consistency
• Crush kasoori methi to release its aroma
• Seal the filling tightly before the final roll
• Cook on medium heat to avoid burning

Chef Tips from the Video

• Lightly toast the kasoori methi before crushing for an extra smoky flavor.
• Brush each side with a little ghee for a crispier, richer finish.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days; reheat on a skillet.

Freezer: Freeze in a zip‑lock bag for up to 1 month. Thaw and reheat on a hot pan.

Room temperature: Best eaten fresh; can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the dough a day ahead and refrigerate; it will be easier to roll.
• Kasoori methi stays aromatic if stored in an airtight jar away from light.