Aamchur & Kasuri Methi Paratha Recipe – Authentic Indian Flatbread

Last Updated on 6 months ago by Neha Deshmukh

Aamchur & Kasuri Methi Paratha Recipe – Authentic Indian Flatbread

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with flavorful spices. This Aamchur & Kasuri Methi Paratha is a family favorite – it’s a little tangy, a little fragrant, and totally addictive. I first made this for a weekend brunch and it was a huge hit! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This paratha isn’t just delicious, it’s also surprisingly easy to make. The combination of aamchur (dry mango powder) and kasuri methi (dried fenugreek leaves) gives it a unique, mouthwatering flavor that you won’t find anywhere else. It’s perfect for a quick breakfast, a satisfying lunch, or even a light dinner. Plus, the aroma while they’re cooking is simply divine!

Ingredients

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

• 2 cups (approx. 280g) wheat flour / atta
• 1 tsp Kashmiri red chilli powder
• 1 tsp garam masala
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 1 tsp aamchur / dry mango powder
• 1 tbsp kasuri methi
• 1 tsp ajwain / carom seeds
• 1 tsp ginger paste
• 1 tsp ghee / clarified butter
• 1 tsp salt
• 1 cup (240ml) hot water
• 3 tbsp (45ml) ghee / clarified butter (for cooking)
• 1 tsp garam masala (for sprinkling)
• 1 cup (approx. 140g) wheat flour / atta (for dusting)

Ingredient Notes

Let’s talk ingredients! A few of these might be new to you, so here’s a little breakdown:

• Kashmiri Red Chilli Powder: This isn’t about heat, it’s about color! It gives the parathas a beautiful vibrant red hue. You can find it at most Indian grocery stores, or online.
• Kasuri Methi: These dried fenugreek leaves have a wonderfully unique, slightly bitter aroma. Crush them between your palms before adding to release their flavor. Seriously, don’t skip this one!
• Aamchur: This dry mango powder adds a lovely tangy flavor. If you can’t find it, you can try substituting with a squeeze of lemon juice, but it won’t be quite the same.
• Ajwain: These tiny seeds have a thyme-like flavor and are great for digestion. They add a lovely warmth to the parathas.
• Ghee: Ghee is clarified butter and adds a richness and flavor that’s hard to beat. It’s traditional in Indian cooking, but you can use oil if you prefer (see variations below!).
• Flour: Traditionally, whole wheat flour (atta) is used. Depending on where you are, you might find different varieties of atta – some are coarser than others. Experiment to find what you like best!

Step-By-Step Instructions

Alright, let’s get down to business!

1. In a large bowl, combine the wheat flour, Kashmiri red chilli powder, garam masala, turmeric, cumin powder, aamchur, kasuri methi, ajwain, ginger paste, ghee, and salt. Mix everything together really well.
2. Now, slowly add the hot water, a little at a time, and start kneading the dough. You want a soft, pliable dough – not too sticky, not too dry.
3. Once the dough comes together, grease it with a little oil and let it rest for about 15 minutes. This allows the gluten to relax, making the parathas softer.
4. Pinch off a ball-sized portion of dough (about the size of a golf ball). Dust it with flour and roll it into a small disc, about 4-5 inches in diameter.
5. Spread about 1 tsp of ghee and a tiny pinch of garam masala evenly over the disc.
6. Now, gather the edges of the disc and bring them together to form a stuffed ball. Gently dust it with flour again and roll it out into a thick paratha – about 6-8 inches in diameter. Don’t worry if it’s not perfect!
7. Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the tawa and cook for about a minute.
8. Flip the paratha and spread a little oil or ghee on both sides. Press gently with a spatula and cook until you see golden brown spots appear on both sides.
9. Serve hot with raita and pickle!

Expert Tips

• Hot Water is Key: Using hot water helps to create a softer dough.
• Don’t Overknead: Overkneading can make the parathas tough.
• Medium Heat: Cooking on medium heat ensures the parathas cook through without burning.
• Press Gently: Pressing gently with a spatula helps the parathas cook evenly and become flaky.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with your favorite cooking oil, like sunflower or canola oil.
• Gluten-Free Adaptation: Use a gluten-free flour blend designed for Indian breads. You might need to adjust the amount of water slightly.
• Spice Level Adjustment: If you like things spicier, add a pinch of cayenne pepper or increase the amount of Kashmiri red chilli powder.
• Festival Adaptations: These parathas are perfect for festivals like Holi and Baisakhi! My grandmother always made a big batch for these celebrations.

Serving Suggestions

These parathas are fantastic on their own, but they’re even better with:

• Raita: A cooling yogurt dip.
• Pickle: Any Indian pickle will do!
• Chai: A warm cup of masala chai is the perfect accompaniment.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What is the best way to knead the dough for soft parathas?

Use hot water and knead gently for about 5-7 minutes. Don’t overknead! Letting the dough rest is also crucial.

2. Can I make the dough ahead of time? If so, how should I store it?

Yes! You can make the dough a few hours ahead of time. Store it in an airtight container, greased with a little oil, in the refrigerator.

3. What is Aamchur and can I substitute it with anything else?

Aamchur is dry mango powder. If you can’t find it, you can try a squeeze of lemon juice, but the flavor won’t be exactly the same.

4. What is Kasuri Methi and where can I find it?

Kasuri Methi are dried fenugreek leaves. You can find them at most Indian grocery stores or online.

5. How do I prevent the parathas from becoming hard?

Don’t overcook them! Cook them on medium heat and press gently with a spatula. Also, using hot water and letting the dough rest helps.

6. Can I use a different oil instead of ghee?

Absolutely! You can use any cooking oil you prefer, like sunflower, canola, or vegetable oil. Ghee just adds a richer flavor.