Achari Methi Paratha

To make Achari Methi Paratha, start by washing and finely chopping the methi leaves. In a mixing bowl, combine wheat flour, ajwain seeds, chopped methi leaves, green chilies, pickle masala, and salt. Gradually add water to form a soft dough, then cover and let it rest for 10-15 minutes. Divide the dough into equal portions, roll each into a ball, and then roll out into flat circles. Heat a tawa or skillet over medium heat, cook each paratha until golden brown on both sides, applying oil or ghee as needed.

Yes, Achari Methi Paratha can be made vegan by using oil instead of ghee for cooking. Just ensure that the pickle masala you use is also vegan-friendly, as some may contain animal products.

If you can't find methi leaves, you can substitute them with spinach or kale for a similar texture. However, the unique flavor of methi will be missing. You can also try using dried fenugreek leaves (kasuri methi) in a pinch, but use less since they are more concentrated in flavor.

To store leftover Achari Methi Paratha, let them cool completely, then stack them with parchment paper in between to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can reheat them on a skillet or in a microwave before serving.

Achari Methi Paratha pairs wonderfully with yogurt, pickles, or a side of curry. You can also serve it with a fresh salad or raita for a complete meal. The flavors of the paratha complement spicy and tangy dishes beautifully.