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.
This post contains affiliate links, which means I will receive a commission at no extra cost to you should you click through and make a purchase. Please read Disclosure Policy for more details.
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.
š Why You Will Love This Recipe
Methi (fenugreek) is an herb that is commonly used in Indian cuisine and is known for its distinctive taste and aroma. It is also rich in nutrients, such as fiber, iron, and vitamins, which makes it a healthy addition to any diet.
When used in parathas, methi adds a unique flavor and texture to the flatbread and can be paired with a variety of spices to create a delicious and satisfying meal. Additionally, parathas are easy to make and can be customized with different ingredients, making them a versatile option for any meal of the day.
Overall, if you enjoy the flavors of Indian cuisine and are looking for a healthy and flavorful breakfast option, methi paratha is definitely worth trying!
š„¬ šŖ Ingredients Required And 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.
š³ Equipment Needed
- Cast Iron Flat Pan or TawaĀ ā Perfect for cooking parathas.
- Silicone Spatula TurnerĀ ā I recommend getting a silicone spatula that is heat resistant and ideal for cooking on different cookware surfaces without scratching. It will make the flipping process so much easier!
ā Commonly Asked Questions
Can I use a different type of flour instead of whole wheat flour and chickpea flour?
Yes, you can use a different type of flour, but keep in mind that the texture and taste of the paratha may be different.
Can I make the parathas ahead of time and reheat them later?
Yes, you can make the parathas ahead of time and reheat them later. To reheat, you can warm them up in a pan or microwave for a few seconds.
Is this recipe suitable for vegans?
Yes, this recipe is suitable for vegans. Simply replace the ghee that is used for cooking the parathas with oil or dairy-free butter.
Can I freeze the methi parathas for later use?
Yes, you can freeze the methi parathas for later use. Once cooked, let them cool completely, wrap them in foil or plastic wrap, and store them in a freezer-safe container for up to 2-3 months. To reheat, thaw them at room temperature and warm them up in a pan or microwave.
š½ļø More Indian Dishes To Try
Potato Masala Veg Grilled Sandwich
Amritsari Mixed Veg Stuffed Kulcha with Chole and Imli Pyaz Chutney
If you have given this recipe a try, please share your feedback by leaving a rating and comment below. I love hearing from you! Follow me onĀ InstagramĀ andĀ PinterestĀ to get the latest updates.Ā Ā š
š Recipe
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.
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
Instructions
- 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.
Nutrition Information
Yield 4 Serving Size 1Amount Per Serving Calories 319Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 8mgSodium 605mgCarbohydrates 45gFiber 7gSugar 4gProtein 10g
The nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like a specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
