Description
Indian Methi Paratha with Spicy Tomato Chutney is a flavorful and wholesome vegetarian breakfast option. This traditional Indian flatbread is infused with fresh fenugreek leaves and aromatic spices, paired perfectly with a tangy and spicy tomato chutney that adds a delicious kick.
Ingredients
Scale
For the Methi Paratha
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1 tablespoon yogurt
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 1 teaspoon ginger paste
- 1 tablespoon oil
- Water, as needed for kneading
For Cooking
- 2 tablespoons ghee or oil
For the Spicy Tomato Chutney
- 3 medium tomatoes, chopped
- 2 dried red chilies
- 2 garlic cloves
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1 small onion, chopped
- 1/2 teaspoon salt
- 1 teaspoon lemon juice
Instructions
- Prepare the Dough: In a large bowl, combine the whole wheat flour, finely chopped methi leaves, yogurt, cumin seeds, red chili powder, turmeric powder, coriander powder, salt, ginger paste, and oil. Gradually add water while mixing to knead it into a soft, pliable dough. Once the dough forms, cover it and let it rest for 15 minutes to improve texture.
- Roll the Parathas: Divide the rested dough into equal-sized portions. Take each portion and roll it into a flat, round paratha using a rolling pin on a lightly floured surface. Make sure each paratha is evenly rolled for uniform cooking.
- Cook the Paratha: Heat a skillet or tawa over medium heat. Place a rolled paratha on the hot skillet. Cook for about 1-2 minutes or until bubbles form, then flip. Apply a little ghee or oil on each side while cooking and cook until both sides have golden brown spots. Repeat the process with the remaining dough portions.
- Prepare the Spicy Tomato Chutney: Heat oil in a pan and add mustard seeds and cumin seeds. When they start to splutter, add chopped onion, garlic cloves, and dried red chilies. Sauté until fragrant and the onions soften. Add chopped tomatoes and salt; cook the mixture on medium heat until the tomatoes soften completely, releasing their moisture.
- Blend the Chutney: Allow the cooked tomato mixture to cool slightly, then transfer it to a blender and blend until smooth. Stir in lemon juice to balance the flavors. The chutney is now ready to be served alongside the hot methi parathas.
- Serve: Serve the hot, flavorful methi parathas with the spicy tomato chutney for a delicious and nutritious breakfast or snack.
Notes
- Fresh methi leaves provide the best flavor; however, frozen methi leaves can be used after thawing and draining excess moisture.
- Adjust the red chili powder and dried red chilies in chutney to suit your preferred spice level.
- Yogurt in the dough helps keep the parathas soft and tender.
- Ghee enhances flavor but can be substituted with oil for a lighter option.
- Parathas can be stored in an airtight container and warmed before serving.
