Description
Indian Methi Paratha with Spicy Tomato Chutney is a delicious and flavorful dish that combines whole wheat parathas with a spicy tomato chutney.
Ingredients
Scale
- 2 cups whole wheat flour
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 tablespoons oil (plus extra for cooking)
- 3/4 cup water (adjust as needed)
- 2 medium tomatoes, chopped (for chutney)
- 1 small onion, chopped (for chutney)
- 2 green chilies, chopped (for chutney)
- 1 tablespoon ginger-garlic paste (for chutney)
- 1 tablespoon oil (for chutney)
- 1 teaspoon mustard seeds (for chutney)
- 1 teaspoon cumin seeds (for chutney)
- Salt to taste (for chutney)
- 1 tablespoon lemon juice (for chutney)
- Fresh coriander leaves for garnish (for chutney)
Instructions
- In a large bowl, combine the whole wheat flour, chopped fenugreek leaves, cumin seeds, red chili powder, turmeric powder, and salt. Mix well.
- Add 2 tablespoons of oil and mix until the flour resembles coarse crumbs. Gradually add water, kneading until a soft dough forms. Cover and let it rest for 20-30 minutes.
- While the dough is resting, prepare the spicy tomato chutney. Heat 1 tablespoon of oil in a pan over medium heat. Add mustard seeds and cumin seeds, allowing them to splutter.
- Add the chopped onion and sauté until translucent. Stir in the green chilies and ginger-garlic paste, cooking for another 2 minutes.
- Add the chopped tomatoes and salt. Cook until the tomatoes are soft and the mixture thickens, about 10 minutes. Stir in lemon juice and garnish with fresh coriander leaves. Set aside.
- Divide the rested dough into equal portions and roll each portion into a ball. On a floured surface, roll each ball into a flat circle about 6-7 inches in diameter.
- Heat a skillet or tava over medium heat. Place the rolled paratha on the skillet and cook for 1-2 minutes until bubbles form. Flip and brush with a little oil. Cook for another 1-2 minutes until golden brown. Repeat with remaining dough.
- Serve the hot methi parathas with spicy tomato chutney on the side.
Notes
- For a richer flavor, add a tablespoon of yogurt to the dough before kneading.
- You can substitute fenugreek leaves with spinach or kale for a different taste.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Indian
Nutrition
- Serving Size: 1 paratha with chutney
- Calories: 220
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Indian Methi Paratha, Spicy Tomato Chutney, Indian Cuisine