Kasuri Methi Paratha Recipe – Authentic Indian Flatbread

Last Updated on 4 months by Neha Deshmukh

Kasuri Methi Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, there’s just something incredibly comforting about a warm, flaky paratha. Today, I’m sharing my go-to recipe for Kasuri Methi Paratha – a flavourful flatbread packed with the unique aroma of dried fenugreek leaves. I first made this for my family on a chilly winter morning, and it was an instant hit! It’s become a regular in our rotation, and I know you’ll love it too.

Why You’ll Love This Recipe

This Kasuri Methi Paratha isn’t just delicious; it’s also surprisingly easy to make. The combination of spices and fresh herbs creates a truly authentic Indian flavour. Plus, it’s a fantastic way to add a little extra goodness to your breakfast, lunch, or dinner. It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good paratha?

Ingredients

Here’s what you’ll need to make these amazing parathas:

• 2 cup wheat flour (atta)
• ½ tsp turmeric powder (haldi)
• 1 tsp Kashmiri red chilli powder
• 1 tsp cumin powder (jeera powder)
• 1 tsp garam masala
• ½ tsp ajwain / carom seeds
• 1 tsp kasuri methi (dried fenugreek leaves)
• 1 tsp ginger paste
• 2 tbsp coriander, chopped
• 2 tbsp mint / pudina, chopped
• ½ – 1 tsp salt (to taste)
• 2 tbsp oil
• 1 cup curd / yogurt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Kasuri Methi: This is the star of the show! It has a slightly bitter, hay-like aroma that transforms when cooked. You can find it at most Indian grocery stores, or online. Don’t skip it – it really makes the paratha special.
• Wheat Flour (Atta): I prefer using whole wheat atta for a rustic flavour and texture. You can find different types – fine, coarse, or a blend. Experiment to see what you like best!
• Kashmiri Red Chilli Powder: This adds a beautiful colour and mild heat. If you don’t have it, regular chilli powder works, but use a little less.
• Spice Blends: Feel free to adjust the spice levels to your liking. Some families add a pinch of coriander powder or even a dash of amchur (dry mango powder) for a tangy twist.
• Curd/Yogurt: Using slightly sour curd helps with the softness of the paratha.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the wheat flour, turmeric, Kashmiri red chilli powder, cumin powder, garam masala, ajwain, kasuri methi, ginger paste, coriander, mint, salt, and oil. Mix everything well with your hands.
2. Now, add the curd gradually, a little at a time, and start kneading the dough. Keep kneading until you have a soft, pliable dough. It should be smooth and not sticky.
3. Once the dough comes together, cover it and let it rest for about 20 minutes. This allows the gluten to relax, making the parathas softer.
4. Divide the dough into equal-sized balls. I usually make about 9 parathas from this quantity.
5. Take one ball and roll it into a medium-thick circle, about 6-7 inches in diameter.
6. Now for the folding! Spread a little oil or ghee on the rolled dough. Dust lightly with flour, and fold it into a triangle.
7. Gently roll the folded dough into a triangular paratha, being careful not to press too hard.
8. Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for a minute or two on each side.
9. Flip the paratha and drizzle a little oil or ghee around the edges. Press gently with a spatula to ensure it cooks evenly and becomes golden brown and flaky.
10. Repeat with the remaining dough balls.

Expert Tips

• Don’t over-knead the dough, or it will become tough.
• Resting the dough is crucial for soft parathas.
• Use a hot tawa and cook on medium heat to prevent burning.
• Pressing gently with a spatula helps the paratha puff up.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply substitute the curd with plant-based yogurt, like soy or almond yogurt.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of liquid.
• Spice Level: If you like it spicier, add more Kashmiri red chilli powder or a pinch of cayenne pepper. My friend, Priya, loves to add a chopped green chilli to the dough!
• Festival Adaptations: These parathas are perfect with a side of chole (chickpea curry) during Holi, or with a sweet pumpkin filling during Diwali.

Serving Suggestions

Serve these Kasuri Methi Parathas hot off the tawa with a dollop of raita (yogurt dip) and your favourite pickle. They also pair beautifully with a simple dal (lentil soup) or a vegetable curry. Honestly, they’re good enough to enjoy on their own with a cup of chai!

Storage Instructions

Leftover parathas can be stored in an airtight container at room temperature for a day or two. Reheat them on a tawa or in a microwave. You can also freeze them! Wrap each paratha individually in plastic wrap and store in a freezer bag for up to a month.

FAQs

Let’s answer some common questions:

• What is Kasuri Methi and where can I find it? Kasuri Methi is dried fenugreek leaves, and it adds a unique flavour to Indian dishes. You can find it at Indian grocery stores or online.
• Can I make the dough ahead of time? Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.
• What is the best way to roll the paratha without it sticking? Dust your rolling surface and the dough with flour. This will prevent it from sticking.
• What oil/ghee is best for cooking parathas? You can use any cooking oil with a high smoke point, like vegetable oil or canola oil. Ghee (clarified butter) adds a lovely flavour, but it’s not essential.
• Can I freeze these parathas? Yes! Wrap them individually and freeze for up to a month.