Methi Microgreens Paratha Recipe (Fenugreek Microgreens)
Methi microgreens (fenugreek microgreens) taste like methi leaves, but milder and less bitter. That makes them perfect for parathas: you get all the flavour without the bitterness kids usually complain about, and there is no picking leaves off stems.
Ingredients
Serves: 6 parathas · Prep: 15 min · Cook: 20 min
- 2 cups whole wheat atta
- 1 cup methi microgreens, chopped
- 1 green chilli, finely chopped
- ½ tsp ajwain
- ¼ tsp turmeric
- ½ tsp red chilli powder
- ½ tsp salt
- 2 tbsp curd
- 1 tbsp oil, plus ghee or oil for cooking
- Water as needed
Method
- Mix the atta, ajwain, turmeric, chilli powder and salt in a bowl.
- Add the chopped methi microgreens, green chilli, curd and oil. Rub everything together with your fingers.
- Add water little by little and knead into a soft dough. Rest it covered for 10 minutes.
- Divide into 6 balls and roll each into a 6 to 7 inch paratha.
- Cook on a hot tawa, flip after small bubbles appear, and cook both sides with a little ghee until golden spots appear.
- Serve hot with curd, pickle or mustard microgreens raita.
Tips
- Chop the microgreens just before adding them so they stay fresh and green.
- Keep a small handful aside and sprinkle it raw on top of the curd when serving, for extra freshness.
- Same dough works for thepla: add 2 tbsp besan and a pinch of sugar.
Other ways to use methi microgreens
Stir them into dal or aloo sabzi in the last minute of cooking, fold them into besan chilla batter, or add them to a cucumber salad. See our microgreen salad recipes for ideas.
Get them fresh: Veda grows microgreens in Bangalore and delivers them freshly harvested. Browse all our greens or get a weekly microgreens box so you always have some in the fridge.