Methi Paratha (Fenugreek Paratha)
Healthy and yummy Indian breakfast dish of parathas stuffed with fresh fenugreek leaves (methi) and spices and served with chilled raita and sweet mango pickle.
Methi paratha, also known as fenugreek paratha, is a popular Indian flatbread that is rich in flavor and nutrition. Unlike regular parathas, methi ka paratha is made using fenugreek leaves, which contain fiber and minerals, thus making it a healthier breakfast.
HOW TO MAKE METHI PARATHA
This methi paratha recipe calls for simple ingredients. Let’s learn step-by-step how to make these delicious parathas.
1. Clean and chop methi
The most tedious task for this recipe is to clean the fenugreek leaves. Make sure you rinse them thoroughly to remove all the dirt, pat them dry, and finely chop them using a knife or a chopper. Fresh fenugreek leaves give more flavor than dry ones.
2. Add all the ingredients to a bowl
To a large mixing bowl, add the chopped methi and the remaining ingredients except for water and ghee. Mix everything well. Gradually add water and knead a medium-soft dough. Apply some oil on the top, cover the dough with a plate or a damp cloth, and let it rest for 20 minutes.
3. Cook the parathas
After the dough has rested, divide it into golf-ball-sized portions, lightly dust with flour, and roll each one into a thin roti using a rolling pin. Make sure not to roll it too thin or too thick. Repeat the same process for the rest of the dough balls.
Meanwhile, heat a tawa or pan on medium flame. Once it is hot, place the rolled paratha on it. Cook it for a few seconds until bubbles start to appear on the surface. Flip it over and apply some ghee. Cook it for a few seconds again and flip it over. Apply ghee on this side too and cook until both sides are golden brown. Repeat the same process for the rest of the parathas.
4. Serve the parathas hot
Finally, serve these parathas hot with raita, sweet mango pickle, or masala tea.
MORE INDIAN DISHES TO TRY
Potato Masala Veg Grilled Sandwich
Amritsari Mixed Veg Stuffed Kulcha with Chole and Imli Pyaz Chutney
Methi Paratha (Fenugreek Paratha)
Course: BreakfastsCuisine: Vegetarian, IndianDifficulty: Easy4
Servings10
minutes30
minutes20
minutes1
hourHealthy and yummy Indian breakfast dish of parathas stuffed with fresh fenugreek leaves (methi) and spices and served with chilled raita and sweet mango pickle.
Ingredients
2 cups methi (fenugreek leaves), chopped
1 medium-size onion, finely chopped
1 small green chilli, finely chopped
ā cup besan (gram/chickpea flour)
1 Ā½ cups whole wheat flour
2 tsp ajwain (carom seeds)
2 tsp jeera (cumin seeds)
2 tsp dhaniya (coriander seeds), crushed
Ā½ tsp red chilli powder
Ā½ tsp ground turmeric
1 tsp garam masala
1 tsp amchur (dry mango powder)
1 tsp salt
2 Tbsp vegetable oil, neutral flavored
Ā½ cup water
ghee for cooking
Directions
- Add all the ingredients in a mixing bowl except for water and ghee. Add water, a little at a time, and knead a medium-soft dough. Apply some oil on the top, cover the dough with a damp cloth, and let it rest for 20 minutes.
- After the dough has rested, divide it into golf-ball-sized portions, lightly dust with flour, roll each one into a thin roti, and cook on a tawa or a flat pan evenly on both sides with ghee.
- Serve the parathas hot with raita and sweet mango pickle on the side. They also taste best with masala tea.
One Comment