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Breakfast 30 min Serves 3–4 Medium
Methi Microgreen Paratha
Classic methi paratha made gentler — fenugreek microgreens give all the flavour and blood-sugar-friendly goodness without the bitterness of mature leaves.
Ingredients
- 2 cups whole wheat atta
- 1.5 cups methi microgreens, finely chopped
- 1 green chilli and 1/2 inch ginger, minced
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp turmeric, salt to taste
- Water as needed
- Ghee for roasting
- Curd and pickle to serve
Method
- 1
Knead atta with chopped methi microgreens, chilli, ginger, ajwain, turmeric, salt and enough water for a soft dough. Rest 15 minutes.
- 2
Divide into balls and roll into parathas.
- 3
Roast on a hot tawa with ghee until golden and crisp on both sides.
- 4
Serve hot with curd and pickle.
Chef's tip
Chop the microgreens just before kneading — cut methi greens lose aroma fast.
Grown to order in Palam, Delhi
Harvested fresh for your kitchen — delivered in 6–8 days.