Description
Indian Methi Paratha with Spicy Tomato Chutney is a flavorful and wholesome flatbread infused with fresh fenugreek leaves and aromatic spices, paired perfectly with a zesty, tangy tomato chutney. This easy-to-make recipe offers a delicious and nutritious meal that can be enjoyed for breakfast, lunch, or dinner.
Ingredients
Scale
For the Methi Paratha:
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves, finely chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons oil (plus more for frying)
- 3/4 cup water (adjust as necessary)
For the Spicy Tomato Chutney:
- 2 medium tomatoes, diced
- 1 small onion, diced
- 2 green chilies, minced
- 1 tablespoon ginger-garlic paste
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Instructions
- Mix Dry Ingredients: In a mixing bowl, blend the whole wheat flour, chopped fenugreek leaves, cumin seeds, red chili powder, turmeric powder, and salt until evenly combined.
- Add Oil: Drizzle in 2 tablespoons of oil and mix until the mixture resembles a crumbly texture.
- Knead Dough: Gradually incorporate water, kneading until you achieve a smooth and pliable dough.
- Rest Dough: Cover the dough with a damp cloth and let it rest for 20-30 minutes.
- Prepare Chutney Base: While the dough is resting, warm 1 tablespoon of oil in a skillet over medium heat.
- Temper Spices: Add the mustard and cumin seeds, allowing them to pop.
- Sauté Onion: Once the seeds start to crackle, toss in the diced onion and sauté until golden brown.
- Add Chilies and Paste: Introduce the minced green chilies and ginger-garlic paste, cooking for an additional 2 minutes.
- Cook Tomatoes: Stir in the diced tomatoes and salt, letting the mixture simmer until the tomatoes soften and the salsa thickens, approximately 10 minutes.
- Finish Chutney: Add a splash of lemon juice and sprinkle fresh coriander leaves; set aside for flavors to meld.
- Divide Dough: Once the dough has rested, divide it into equal portions and roll each piece into a ball.
- Roll Parathas: On a lightly floured surface, flatten each ball into a 6-7 inch diameter round disc.
- Heat Skillet: Heat a skillet or tava over medium heat.
- Cook First Side: Place a rolled flatbread on the skillet and cook for 1-2 minutes until bubbles form on the surface.
- Flip and Oil: Flip the flatbread, brush a little oil on top, and cook for another 1-2 minutes until golden brown.
- Repeat: Repeat this cooking process with the remaining dough portions.
- Serve: Serve the warm methi parathas alongside the spicy tomato chutney for a delightful meal.
Notes
- Adjust water gradually while kneading to get a smooth, pliable dough that is not sticky.
- Use fresh fenugreek leaves for the best flavor; dried fenugreek can be used but the taste will differ.
- Oil can be replaced with ghee for richer flavor during cooking.
- The tomato chutney can be customized with less chili for a milder taste.
- If fenugreek leaves are not available, spinach can be a lighter substitute but will alter the flavor.
- To keep parathas warm, stack them in a covered container wrapped in a clean kitchen towel.
