Methi Paratha and Boondi Raita Recipe

Parathas are essentially Punjabi, and the addition of various vegetables or leaves enhances its taste. Accompanied by a raita or plain yoghurt it is relished with a pickle and raw onions too. Posting a Methi Paratha here along with a Boondi raita. ❤️


  • 1 bunch methi leaves
  • 1/2 kg wheat flour ( 2 Pav)
  • 7 tbsps besan
  • 4 tsps oil
  • 8 green chillies
  • 5 cloves garlic
  • 2 inch piece ginger
  • 2 tsp til
  • 1 level tsp ajwain
  • 1 tsp chilly powder
  • 3 tsps dhania powder
  • 1 tsp jeera powder
  • 5 tsps sugar
  • Coriander leaves
  • Salt.

Method :

Grind the ginger, green chillies and garlic to a smooth paste. Take it in a bowl n add finely chopped methi leaves, chopped coriander leaves, and all the remaining masalas , sugar, salt, til n ajwain n the oil. Add d besan n wheat flour. Bind a dough as soft as for chapati. Roll out n roast wd refined oil on a medium flame till done.

Makes 25 parathas.

Boondi Raita

  • One bowl curd
  • Chilly powder,
  • jeera and pepper powder
  • Chaat Masala
  • Salt
  • Sugar
  • Boondi
  • Coriander leaves chopped fine.

Churn the curd/yoghurt. Mix all the above mentioned ingredients as per taste and requirement.

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