Description
Indian Methi Paratha with Spicy Tomato Chutney is a flavorful and wholesome dish featuring whole wheat flatbreads infused with fresh fenugreek leaves and spices, served alongside a tangy, aromatic tomato chutney. Perfect for a breakfast, brunch, or light meal, this recipe combines the earthy bitterness of methi with the zest of a spicy tomato salsa.
Ingredients
Scale
Methi Paratha Dough
- 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)
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 the Dough: 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 rests, warm 1 tablespoon of oil in a skillet over medium heat.
- Toast Seeds: Add the mustard and cumin seeds, allowing them to pop and crackle.
- Sauté Onion: Toss in the diced onion and sauté until golden brown.
- Add Chilies & Ginger-Garlic Paste: Stir in minced green chilies and ginger-garlic paste; cook for 2 minutes.
- Cook Tomatoes: Add diced tomatoes and salt, simmer until tomatoes soften and salsa thickens, about 10 minutes.
- Finish Chutney: Stir in lemon juice and garnish with fresh coriander leaves. Set aside to meld flavors.
- Divide Dough: Once rested, divide dough into equal portions and roll each into a ball.
- Roll Parathas: On a floured surface, roll each ball into a 6-7 inch diameter disc.
- Heat Skillet: Heat a skillet or tava over medium heat.
- Cook Paratha First Side: Place a rolled flatbread onto the skillet and cook for 1-2 minutes until bubbles form.
- Cook Paratha Second Side: Flip the paratha, brush lightly with oil, and cook another 1-2 minutes until golden brown.
- Repeat: Repeat the frying process with remaining dough.
- Serve: Serve warm methi parathas alongside the spicy tomato chutney for a delightful meal.
Notes
- Adjust water quantity as needed to achieve a soft and pliable dough.
- Fenugreek leaves have a slightly bitter taste; rinse and pat dry before chopping to reduce bitterness if desired.
- You can add a pinch of sugar to the chutney to balance acidity if preferred.
- Serve hot for the best texture and flavor experience.
- Use a non-stick skillet or well-seasoned tava to prevent sticking while cooking parathas.
