Tomato & Kasuri Methi Paratha Recipe – Easy Indian Flatbread

Last Updated on 2 months by Neha Deshmukh

Tomato & Kasuri Methi Paratha Recipe – Easy Indian Flatbread

Hey everyone! If you’re anything like me, you love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s packed with flavour. This Tomato & Kasuri Methi Paratha is a family favourite – I first made it trying to use up some leftover tomato puree, and it quickly became a regular on our breakfast (and sometimes dinner!) rotation. It’s surprisingly easy to make, and the aroma while they’re cooking is just heavenly. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another paratha recipe. The combination of tangy tomato, earthy cumin, and that incredible Kasuri Methi makes these parathas truly special. They’re soft, flavourful, and perfect for a quick weeknight meal or a festive brunch. Plus, they’re super versatile – enjoy them with a dollop of yogurt, your favourite chutney, or a side of dal. Honestly, you’ll be making these again and again!

Ingredients

Here’s what you’ll need to whip up these delicious parathas:

• 2 Cups Wheat Flour (approx. 280g)
• 1 Cup Tomato Puree (approx. 240ml)
• 1 tablespoon Kasuri Methi (Fenugreek Leaves)
• 1 teaspoon Cumin Seeds
• 1 teaspoon Red Chili Powder (adjust to taste)
• ¼ teaspoon Turmeric Powder
• ¼ teaspoon Garam Masala Powder
• 1 teaspoon Oil
• Salt to taste
• Oil/Ghee for frying

Ingredient Notes

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

• Wheat Flour: I prefer using atta, a whole wheat flour specifically milled for Indian breads. It gives the parathas a lovely texture. You can also use chapati flour, or even a mix of whole wheat and all-purpose flour if you prefer a softer paratha.
• Kasuri Methi: Oh, Kasuri Methi! This dried fenugreek leaf is essential for that authentic flavour. It has a slightly bitter, yet incredibly fragrant taste that elevates the paratha. It’s widely used in North Indian cuisine, especially in dishes like butter chicken and dal makhani. You can find it at most Indian grocery stores, or online. Don’t skip it!
• Tomato Puree: Homemade is best, of course! But good quality store-bought puree works perfectly fine.
• Oil/Ghee: This is where you can get creative. Mustard oil gives a lovely pungent flavour – my grandmother always used it! Ghee (clarified butter) adds richness and a beautiful golden colour. Regular cooking oil works too, if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a large bowl, combine the wheat flour, tomato puree, cumin seeds, Kasuri methi, salt, red chili powder, turmeric powder, garam masala, and 1 teaspoon of oil.
2. Now, start kneading! You want to bring it all together into a soft dough. Don’t add water right away – the tomato puree provides moisture. If the dough feels too dry, add 1-2 tablespoons of water, a little at a time, until it comes together.
3. Once you have a smooth dough, cover it and let it rest for about 15 minutes. This allows the gluten to relax, making the parathas softer.
4. Divide the dough into 8 equal balls.
5. On a lightly floured surface, roll each ball into a 6-inch circle. Don’t worry about making them perfect!
6. Heat a pan (tawa or flat griddle) over medium heat. Place a rolled paratha on the hot pan.
7. Roast the paratha until you see small brown bubbles appearing. Flip it over and repeat on the other side.
8. Now, drizzle a little oil or ghee on both sides and cook briefly until golden brown and slightly puffed up.
9. Serve immediately!

Expert Tips

Want to take your paratha game to the next level? Here are a few tips I’ve learned over the years:

• Flaky Parathas: Don’t over-knead the dough! A slightly rough dough yields flakier parathas.
• Preventing Sticking: Make sure your pan is hot enough before you put the paratha on. A well-heated pan prevents sticking.
• Is it Cooked Through?: Gently press the paratha with a spatula. If it springs back, it’s done! You can also see if it’s puffed up nicely.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee.
• Gluten-Free Adaptation: Use a gluten-free flour blend suitable for roti/chapati. Jowar (sorghum) flour or bajra (pearl millet) flour work well.
• Spice Level Adjustment: If you’re sensitive to spice, reduce the amount of red chili powder. Or, if you like it hot, add a pinch of cayenne pepper!
• Festival Adaptations: Parathas are a staple during festivals like Lohri and Makar Sankranti. My family always makes a big batch for these celebrations!

Serving Suggestions

These parathas are delicious on their own, but even better with:

• Raita (yogurt dip)
• Your favourite chutney (mango chutney is a classic!)
• Dal (lentil curry)
• A simple vegetable curry

Storage Instructions

If you have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days.

FAQs

Let’s answer some common questions:

1. Can I make the dough ahead of time? How long will it keep?

Absolutely! You can make the dough a few hours in advance. Store it in an airtight container in the refrigerator. It will keep for up to 24 hours.

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

Kasuri Methi is dried fenugreek leaves. It adds a unique flavour to Indian dishes. You can find it at most Indian grocery stores or online.

3. My parathas are getting too hard. What am I doing wrong?

You might be over-kneading the dough, or cooking them for too long. Try using less water and cooking them for a shorter time.

4. Can I use a rolling pin on a non-stick surface?

While you can, it’s not ideal. The dough might stick slightly. A lightly floured surface works best.

5. What is the best way to reheat leftover parathas?

Warm them up on a tawa (griddle) with a little bit of oil or ghee. This will help them regain their softness.

6. Can I add other vegetables to the paratha dough?

Definitely! Finely chopped potatoes, cauliflower, or spinach would all be delicious additions.

Enjoy making these Tomato & Kasuri Methi Parathas! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!