Methi Paratha is another type of Indian flatbread. It is a winter special north Indian breakfast. This paratha aspires to be everything you expect breakfast to be: healthy, filling, and fresh!
Warm Methi paratha served with pickle is a massive hit on the Indian Breakfast menu. You can also enjoy this paratha with leftover curry.
Methi Paratha is not only for Breakfast but is a great option for Office lunch too!
Here is the trick to enjoying delicious, prep-ahead Methi paratha for lunch at your workplace during winter: Use the SANDWICH MAKER. Don’t reheat your paratha in the microwave; it will make it soggy!
Please invest in a good-quality thermostat lunch bag and keep your homemade frozen parathas in it. You don’t need to cook your homemade Parathas before you put them in your lunchbox. Within five to six hours, your frozen parathas will be thawed. Just before lunchtime, place the half-cooked paratha in the sandwich maker and spread butter the way we spread it on the bread!
How to Freeze Paratha!
I prefer to make a few extra batches of parathas, which I divide into batches and freeze. Because you need hardly an extra five minutes to knead extra cups of flour and 20 minutes of extra cooking time, I feel it’s totally worth it - especially for those busy and lazy days! All I do is grab the parathas from the freezer and heat them. They taste way better than all those store-bought ones!
Methi Paratha – how to store
You can freeze any paratha for up to two to three months. Watch the video to get a clear idea about how to half-cook the parathas,
place one baking paper between two parathas, and stack as many as you want to make one batch. I keep six parathas in one batch.
Wrap them with foil, cool them, and keep them in the freezer.
If you don’t want to freeze them, you don’t need to place baking paper between two parrots; just stack them and store them in a steel tiffin box or plastic food storage box in the refrigerator. Consume them within a week.
Methi Paratha
This is how I keep them in the refrigerator!
Place a clean kitchen towel on a cooling rack. Place one paratha on the hot Tawa, cook one side for a couple of seconds, then turn the other side and cook another couple of seconds.
Remove from the heat and place on the cloth. Fold the cloth; otherwise, the paratha will be hard.
Repeat with the rest. When they are completely cool, keep them in a container. In the refrigerator, you can store them for up to a week.
When you want to serve them, bring them to room temperature, heat your cooking pan, place the paratha, and cook it the way you would regular paratha.
Cook one side, and when you see the bubble on the top, turn the other side and apply ghee or oil on the top.
Flip the other side, apply ghee again. cook for a couple of seconds, remove from Tawa and enjoy!.
Methi Paratha
Not only for Methi or Fenugreek paratha, but you can also follow these tricks with all your parathas, now please excuse me, I have a pile of parathas and calling my name! Please try this way and come back to thank me 🙂
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