Methi Paratha is a delicious and healthy Indian flatbread, made from mildly spiced whole wheat flour combined with fresh Fenugreek Leaves (Methi).
Paratha or stuffed breads are a very common part of Indian cuisine and are traditionally eaten as breakfast, more so in northern India. Methi Paratha is a very popular variant during winters.
Methi is well known for its nutritional qualities and is rich in Calcium, Iron, Magnesium and many other minerals. Fenugreek is considered to be beneficial for skin, hair and balancing the lipid profile. Fenugreek (Methi) is also a good source of dietary fiber, anti-oxidants and is also beneficial for diabetic patients.
Methi Paratha also goes well with any Indian Pickle like Mango Pickle and Carrot Pickle or with Coriander Chutney. You can also serve Methi Paratha with any Indian Curry like Aloo Tamatar or Kadai Paneer Gravy.
Methi Paratha is a great way to include the goodness of Fenugreek green leaves in children’s diet. It can be packed in tiffin or lunch boxes along with pickle or some dry vegetable. It can be prepared in advance and stored in casserole to eat later.
To make Methi Paratha at home follow the detailed step by step recipe with photos posted below.
Category: Main Course
Nutrition (per serving)
Ingredients For Methi Paratha Recipe
- 250 gm Fresh Fenugreek Leaves (Methi)
- 2 Cups Whole Wheat Flour (Gehun Ka Atta)
- 1/2 Cup Chickpea Flour (Besan)
- 1-2 Green Chillies
- 1/2 Teaspoon Carom Seeds (Ajwain)
- 1/2 Teaspoon Fennel Seeds (Saunf)
- 1/2 Teaspoon Red Chilli Powder
- 1/4 Teaspoon Black Pepper Powder (Kali Mirch)
- 1/2 Teaspoon Coriander Powder (Dhania powder)
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Cumin Powder (Jeera Powder)
- 1/2 Teaspoon Salt or to taste
- 2 Tablespoons Cooking Oil
Step By Step Instructions With Photos for Methi Paratha Recipe
Wash the fenugreek leaves (methi) and remove them from the stems. Chop the leaves coarsely.
Combine whole wheat flour (gehun ka atta) & chickpea flour (besan).
Add finely chopped green chillies along with Ajwain (Carom Seeds), Saunf (Fennel Seeds), Red Chilli Powder, Black Pepper Powder (Kali Mirch), Coriander Powder (Dhania Powder), Garam Masala, Jeera Powder (Cumin Powder) and Salt
Then add the chopped Fenugreek Leaves (Methi) to the bowl.
Mix the flour mixture with the Methi leaves.
Start adding water slowly and knead the mixture to create a medium firm dough.
Divide the dough into 8 equal sized balls.
Sprinkle some dry flour on a flat surface and flatten out the ball into a small disc with the help of a rolling pin.
Brush the flattened dough with some oil.
Then fold the dough to create a semicircle. Brush the top with a few drops of oil.
Again fold the dough to create a quarter circle and brush with oil. This folding and brushing with oil helps create the flaky layers in the paratha.
Flatten out the dough with the help of a rolling pin into a triangular shape.
Place the paratha on a hot girdle or skillet (tawa) and cook for 15-20 seconds on one side.
Flip the paratha when one side is slightly cooked. Brush a few drops of oil on the top.
Keep flipping the paratha this way till both sides are cooked and golden brown in color.
Methi Paratha is ready. Serve it hot with curd, pickle or chutney.
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