Methi Paratha  – By Vahchef @ Vahrehvah.com

Methi Paratha – By Vahchef @ Vahrehvah.com


dear friends i hope you’re watching this
video in high definition if not click the HD button right under
this finger if you’re not seeing this HD symbol you download the latest
flash player then you will watch this video in high definition and the quality
is amazing hello namaste salaamwalekum satsriyakaal; welcome back to another session with your VahChef at Vahrehvah.com. Today I’m going to show you one simple
yet very tasty paratha that is made with fenugreek leaves we call it Methi paratha,
this methi paratha can be made in many ways but today we’re going to learn two
ways of making methi paratha one is as a stuffed paratha other one is as making a
dough with the mixture to make this dough we need to add flour and a little bit of
salt & oil first mix all these ingredients together, add water to make a
soft dough and knead it to fine and then cover this dough with a lid and let it rest
for at least 15 minutes before you make paratha, this little bit of oil what we
add to this dough makes this dough very nice and soft so that will be able to
roll this paratha very nicely especially when you’re making a stuffed paratha and
also when you cook this paratha this little bit of oil gives this
paratha a very nice texture. To make this as a stuffing I’m going to cook these methi leaves and for this add a little bit of oil, add pinch of
cumin seeds then add finely chop green chillies and add chopped onion and to this add a little bit of salt I love to use little bit of crushed
garlic in any of the green leafy vegetable I cook so even for this i’m going to add a
little bit of crushed garlic but if you wish you can also add the ginger garlic
paste when your onions are slightly done add
this crushed garlic when your onions become soft that’s when
you add your chopped fenugreek leaves that is methi leaves; to this add half a tablespoon of cumin powder and half teaspoon of pepper powder you know when this methi leaves become
nicely soft you can add amchoor powder, just add half a tablespoon of amchoor powder; this amchoor powder cuts the bitterness of methi leaves and make these parathas even more tasty just make a smaller ball of the dough ok so that you can use it for stuffing ok sprinkle little bit flour and put
your dough there and just spread it so make sure the edges are thin and the
center is little bit thick you can add 1 spoon or 2 teaspoons of the stuffing
just get the edges together and seal the edges now just press it on all
sides evenly then use a rolling pin then you should be able to see all this stuffings very easily that is when you know that you have
rolled this paratha good. Another variation of making this paratha is just
take the stuffing and add flour to this and make a dough you may need to add a little bit of
water when you make this kind of masala you
can add a little bit of turmeric that gives a very nice color to your paratha let’s roll this paratha, just make into a
small dumpling the same way we did before just put it on a hot griddle make sure
the griddle is hot and cook it evenly on both sides that’s when you will add oil or butter, now i’m going to go ahead and make the stuffed paratha okay make sure even this paratha you have to cook well on one side that’s when you will
apply butter or oil. Once you see this kind of bubbles come that is an
indication that the paratha is pretty much cooked on the one side then turn to
the other side see you should have this cooked dots all over that’s when you’re going to add the
butter or oil, add little bit and then spread nicely ok then turn it to the other side and do
the same thing apply very little apply butter on the other side ok and then turn the other side so let’s get this paratha also out; now what kind of paratha would one prefer; see for me I always loved stuffed paratha the reason being in a stuffed paratha, the stuffing is inside and the dough outside so in this you can taste the dough
separately and the stuffing separately that means you’re stuffing has its taste
of its own for this paratha. For the paratha were where we mixed all the ingredients together the taste you know is not separated out,
all the ingredients and the chapati also taste the same together so i prefer
the stuffed paratha but whatever paratha you like you can make it well hmm this methi plant is an amazing thing it has got lot of medicinal properties in fact it is recommended for a lot of
patients with arthritis bronchitis and even if you have stomach upset you can
have methi leaves in fact lot of breastfeeding mother are recommended to have a lot of methi leaves because it helps them produce more milk so dear friends i hope you have enjoyed
to learn how to make this Methi paratha in two different ways but remember vahrehvah is all about inspiring others to cook so do not forget to post your favorite
recipes at vahrehvah.com so others can benefit from your great
cooking thank you ok

Dereck Turner

77 thoughts on “Methi Paratha – By Vahchef @ Vahrehvah.com

  1. Aby Mathew says:

    Sanjay, this video doesn't have HD feature enabled. Your other videos have HD feature but not this one. I do have the latest flash player (because I could see HD on other videos).

    BTW, great video!!!!!

  2. texichan says:

    mmm, yummy! i, too, prefer stuffed things – i really want to give these a try! always a pleasure to watch your videos!

  3. mbarbarelli says:

    Nice one, chef. Methi is a great ingredient and this shows an excellent use of it. Can't wait to try it. Maybe you can show us how to make methi matar malai sometime.

  4. Vahchef - VahRehVah says:

    it takes few HRs for youtube to process HD it is now HD

  5. jaanash says:

    thank you sanjay!! nice recipe…

  6. farhmoha says:

    I was hoping for another signature ending… now I know how to make parathas

  7. Godot says:

    Thanks chef, didn't know that. Adding &fmt=22 to end of a youtube url ( so here …..watch?v=4Tr2xgOVooQ&fmt=22) makes it load in HD.

    Got two thumbs down so far from your culties and I've been nice like you, hilarious. Can we have some cooool (as opposed to hot based) light veggie starters for spring/summer please? Thanks.

  8. jreed136 says:

    You are amazing. You really deserve more views and subscribers.

  9. purespirit9 says:

    Another great show vanchef…ur awesome! 5/5

  10. SupaAbzyBall says:

    are you in the UK?

  11. SupaAbzyBall says:

    Any Asian Supermarket, ask for Methi. Some Supermarkets also stock it.

  12. Godot says:

    Use other herbs, same when missing some other ingredients/spices in other dishes, improvise. No home in India or any part of the world has everything but they make genuine dishes everyday. That's fun & creative too.

  13. Godot says:

    HD has about 4 times more data to transfer. Same way you can see the dots in a low resolution picture in an old newspaper photo (called polka dots) as opposed to a high quality modern photo print where to see the n7umerous dots you need a good lens. More data = better quality = larger transfer load.

  14. MUJHOOL says:

    its called kasuri methi in the asian shops

  15. MUJHOOL says:

    asian indian shops, about 60p for 100gm box

  16. MUJHOOL says:

    sorry guys its not kasuri methi, its fresh methi, in english its called fenugreek leaves

  17. dsweetesthing says:

    is it ventiyam?

  18. dsweetesthing says:

    is paratha and capati same?

  19. No1BRC says:

    No, while paratha is rather "rich", mostly made of wheat flour and often is stuffed – chappathi is made of whole wheat flour and rather less oil.
    happy cooking,
    ~Dan

  20. AbstractMan23 says:

    please chef what quantity of flour and what type of flour do you use?

  21. AbstractMan23 says:

    pretty sure he is using white chapatti flour here

  22. gunkapoor says:

    go to any indian grocery store and buy a bag of 'atta'. Just ask them , 'where's the atta'.

  23. gunkapoor says:

    parantha is made by lightly frying in oil. chapati has no oil in it.

  24. Soupdelights says:

    While you can always use All Purpose Flour, the Chef used regular Whole Wheat Flour, which should be brown and grainy in texture. It also enhances the nutritional value…

  25. screenflicker1 says:

    Hetch D button

  26. mynameisking17 says:

    Chef…You are so cute!!!!!!!!!!!!!!!!!!!!!1

  27. jan6431 says:

    Just off to make this ! Looks wonderful. Thanks for your recipes XX

  28. Sachin Chandra says:

    Thanks Chef…….. love your recipes keep it up!!!

  29. loveshell007 says:

    chef, i love ur videos. they make me wanna cook 🙂

  30. Arpitha ms says:

    i really love ur cooking this recipe is awesome….almost all the recipes i try at home….thanku so much

  31. smudgyspoon says:

    hechch dee button!! lol!!

  32. Hemchandra Lokhande says:

    too good

  33. Abay Singh says:

    What flour do I use? will chapati flour do?

  34. Hema Latha says:

    i became a good cook by seeing your video rescipes.i tried cakes and non -veg items.all tastes very excellent n delicious.all always impress my husband my cooking your recipes.your my my guruji

  35. preet thakkar says:

    i watched it in hetchD LOL.. good job

  36. preet thakkar says:

    i watched it in hetchD LOL.. good job

  37. Rasika Shriram says:

    stuff 1 looks good….i wl try dat.

  38. sini das says:

    this is really cool…. tried out two of these recepies.. wooowww

  39. elf3l1f says:

    Ok sooo i am so hungry right now but its too late at night to begin anything ……

  40. mad maddyz says:

    dis is not good cheff :p 
    i can make better den u :p jus kidding u osm cheff

  41. mad maddyz says:

    i donno i get time to watch ur videos at midnight if ii go 2 kitchen my wife shouts 🙁 but wen u cook its mouth watering 

  42. Shraddha Singh says:

    stuffed paratha..i like it.

  43. Arathi S says:

    Dear Sanjay, u r really vahrehvah. I'm a great admirer of all ur culinary. I would like to give u a tip to make parathas soft. After kneading the atta into a dough, kept it in the fridge for half an hour, it makes the parathas or chapathis really soft.  

  44. V G3 says:

    Thanks chef I am a better cook today..

  45. Gaurav Joshi says:

    its awesome. I really lik the way he use to cook n give details on wats the benefit of cooking in a particular way. thanks chef………

  46. sewing classes in telugu says:

    super..shef..

  47. reshma manji says:

    i have just made it. it is super yummy!! thank you so much!!

  48. Manvika Mohan says:

    you are amazing man…i would rather say Sir….i just love your way of cooking and explaining….m your big fan…….and ur daughter is very adorable……i follow u when ever i start cooking may it be for bkfst ,lunch or dinner and my husband loves all the dishes…and all credit goes to you….thank you dear stay blessed bcoz  Vahrevah is all about inspiring others…..awsm and its very true….:-)

  49. Gayu RD says:

    love u chef <3 great cook chef u r 🙂 love ur way of cookng method awesome cooll <3

  50. Pooja Shah says:

    Superb

  51. Pooja Shah says:

    I tried it, it came out awesome, thanks and
    keep it up:)

  52. krnewman says:

    mmm, I like to have this with caramelized onion chutney. yum.

  53. Umadevi R says:

    Hi, i like Methi Paratha Recipe. Thank You.

  54. shuska says:

    I LOVE METHI PARATHA … WILL U MARRY ME.. SO I DON'T HAVE TO COOK!!!….

  55. shuska says:

    AH.. AH… STOP EATING… YOUR MAKING ME HUNGRY….

  56. Saba Khan says:

    even I prefer the stuffed paratha..you are awesome

  57. Saba Khan says:

    It is also beneficial for Diabetic patients

  58. Romila Lal says:

    Thank you, chef delish recipe

  59. Sameena Saba says:

    nice recipe. I would like to know when powered kasuri methi is added to the wheat flour while kneading along with other dry masala will result in parathas that can taste good.

  60. J Nair says:

    Hello, hi, since 4-5 years I am following your recipes. It is very ease to understand you the way you are saying.

  61. Bibekanand Dash says:

    thanks

  62. sai krupa says:

    ur recepies are aussum

  63. sai krupa says:

    awesome

  64. Meenakshi Subbaraj says:

    With what can we eat methi paratha other than pickles ?

  65. Susanti Alkhaeriyah says:

    how if the metthi leave is dried chef???

  66. Sri Iyer says:

    Sanjay T, am a big fan. You inspire cooking for novices like me. I pray they award a Padma Shree to you one day! Thanks for all you awesome but simple recipe's.

  67. chemam50 says:

    Hi Sanjay  – the HD is super! Lovely video as always. Thanks for all the recipes.

  68. Nalin Khanna says:

    your expressions after tasting paratha inspired me to cook it!

  69. saba firdous says:

    If I want to,then when and how much gramflour should I add?

  70. sharma mandapaka says:

    namaste sanjay garu. methi paratha nenu try chesanu. chala ruchiga undi. thank you for a tasty recipe.

  71. srikanth kota says:

    Lovely looks yummm

  72. Husna khan says:

    can i use green chilly pest

  73. Reema Amonkar says:

    I love u I did ur oats dosa they were so cool wow thanks a lot I love ur receipies 2

  74. Alan Almeida says:

    Sir I'm fan ur cooking when I start to cook I open ur recipe s very easy very taste thank u sir because I don't like to cook before now I'm very interest to cook

  75. tuyen nguyen says:

    Hello Mr Vahchef, I'm your big fan and I have been making a lots of dishes form your videos. Today I made these Parathar. I followed you step by step but I had failed. Those Parathas I made turned out to be like carton broads. Too hard, to dry. I don't know what was the mistake but I will try it again. Thanks and please keep on doing the great work.

  76. Rainee Medhi says:

    Hello chef,Can dried methi(kasuri methi)leaves be used instead?

  77. Seema Suri says:

    Sir, hello. Plz besan ka parantha share Kare. Thks.

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