THE SPICE MAGIC KITCHEN
Kasuri methi paratha
Soft flatbreads with golden spots and a fragrant crumb.
A handful of pantry ingredients becomes six soft, skillet-cooked flatbreads. Crushed dried fenugreek runs through the dough, ready to scoop up dal or a creamy curry.
Images are AI-generated serving illustrations; actual portions and results may vary.
GET EVERYTHING READY
Everything you’ll need.
For 3 servings. Tap each ingredient as you get it ready.
Use the written amounts, not the portions shown in the illustrations. US volume and weight equivalents are approximate.
What equipment do I need?
Mixing bowl, rolling pin, board, heavy skillet and spatula.
The recipe at a glance.
See the sequence, then follow the full instructions below.
FOLLOW ALONG
4 simple steps.
One delicious result.
Illustrative preparation stage 1 Knead and rest
No heat
Have readyAtta · dried methi · salt · 1 tbsp oil · water
- Mix atta, crushed kasuri methi and salt.
- Add 1 tablespoon oil.
- Add water gradually and knead for 4–5 minutes, adding a teaspoon more water at a time only if dry.
- Cover and rest for 20 minutes.
Why this step matters
Resting gives the flour time to absorb water, making the dough easier to roll.
SPICE MAGICFenugreek Leaves Dried Kasoori Methi for Curry & DalView this spice →Next: Divide and roll ↓Illustrative preparation stage 2 Divide and roll
Before cooking
Have readyRested dough · a little extra atta for dusting
- Divide dough into six equal balls.
- Lightly dust the board and roll each into a circle about 6 inches / 15 cm wide.
- Keep unused dough covered.
Illustrative preparation stage 3 Cook on both sides
Medium-high skillet, adjust if scorching
Have readyRolled dough · up to 1 tsp oil per bread, divided between sides
- Heat a heavy skillet over medium-high heat.
- Add one circle and cook for 30–45 seconds until small bubbles appear.
- Flip, brush lightly with oil, and cook for about 1 minute.
- Flip and oil the other side, cooking until both sides have golden spots and no raw dough remains.
- Adjust heat if spots blacken too quickly.
Illustrative preparation stage 4 Keep soft and serve
Off the heat
Have readyA clean kitchen towel
- Repeat with remaining dough, using up to 1 teaspoon oil per bread in total.
- Stack cooked parathas in a clean towel.
- Serve warm.
AT THE TABLE
A few good things alongside.
AI-generated serving suggestions. Side dishes are separate from the recipe quantities.
A few things worth knowing.
Ingredients and allergens
Contains wheat. Makes 6 parathas, approximately 2 per serving. Prep time excludes the 20-minute dough rest.
Kitchen tip 2
This is a simple unstuffed flatbread, not a layered laminated paratha. Atta brands absorb different amounts of water; adjust slowly. Do not eat raw flour dough.
FROM YOUR SPICE SHELF