Heeng Methi Paranthas with Lahori Paneer

Heeng Methi Paranthas

Heeng Methi Paranthas served with Lahori Paneer, Jeera Rice and Sweet Lemon Pickle

Heeng is Asafoetida and Methi is Kasuri Methi. Wow what a combination, what a flavour. The first time I tasted this dish,  was in Chandni Chowk in Delhi. It was a Punjabi Dhabba, the food was served piping hot. I loved this combination. I took the recipe from Rajinder Brar, the owner of the dhabba. I am so happy to share this recipe.  A very unique tasting combination.  Do try and enjoy.


Whole wheat flour – 2 cups

Hot ghee – 2 tablespoons

Heeng ( asafoetida powder ) – 1/2 teaspoon

Jeera ( cumin )powder – 1 teaspoon

Crushed kasuri methi leaves – 1 tablespoon

Ajwain ( omum) seeds – 1/2 teaspoon

Salt to taste

Butter milk – 1/2 cup

Water – required amount to knead the dough

To Drizzle around the paranthas – required amount of oil 


Take a big flat plate. Add the wheat flour, hot ghee, salt to taste, heeng powder, crushed kasuri methi powder, jeera powder and the ajwain seeds. Mix well. Pour the butter milk and mix well. Sprinkle water and knead well to make a soft dough. Cover the dough and rest it for30 minutes. Make paranthas and cook on a tava. Drizzle oil all around and cook on both sides to a golden colour. Serve hot with a pickle and Lahori Paneer. Tastes ultimate.

Chef’s Tips

1) Add only the leaves of kasuri methi ( crush well and add ). Do not add the stalks of kasuri methi.

2) Do not over roast the paranthas, it will not be soft.

3) The paranthas can be a little thick.


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