methi paratha recipe

Methi Paratha Recipe | How to make Methi ka Paratha

Methi Paratha

Paratha is an Indian flatbread that is shallow-fried to cook. Paratha can be plain/simple or stuffed. Paratha which is flavored with fresh fenugreek leaves is methi paratha. Methi paratha recipe is pretty simple and if you are a methi lover, like me, you will definitely like this recipe. Methi paratha bursts with the flavors of methi. Methi ke paratha is a very common breakfast during winters. Hot methi ka paratha can be served with hot chai or chilled yogurt.

Methi paratha can also be served for lunch or dinner with any side dish or gravy. Methi ke parathe with little chutney make a healthy kids’ tiffin recipe. It calls for a few ingredients and doesn’t take too much time or too many efforts.

Methi ka Paratha- Ingredients for Methi ka Paratha

Fresh fenugreek leaves/methi: absolutely fresh and flavorsome fenugreek leaves should be selected. Further, these should be cleaned properly. The wilted and yellow leaves should be removed. Methi leaves should be plucked and the stems should be discarded. The leaves should be washed properly.

Whole Wheat Flour: Soft dough is prepared using whole wheat flour. To make softer parathas, boiled and mashed potatoes can be added to the dough. The dough should be allowed to rest for 10 minutes. However, it shouldn’t be left for a long time. If there is a time gap in making the dough and paratha, the dough should be refrigerated.

Flavoring: Carom seeds, green chilies are added to flavor methi paratha. Too many spices or flavors kill the pungency of fenugreek leaves.

Oil / Ghee: You can use oil or ghee to fry the paratha and to apply for layering. Whenever I plan to serve it hot, I use ghee. However, when I am not serving it hot or I am packing it for lunch box or tiffin, I use oil to fry the parathas.

How to make Methi Paratha- Tips for perfect methi paratha

Perfect methi paratha is one that is properly cooked and which bursts with the flavor of fresh fenugreek leaves. The flavor of methi is appropriate and it is important that the same is neither over-done nor left under-done. Following points should be kept in mind:

  1. Choose the good quality of methi for maximum flavor.
  2. The consistency of the dough should be perfect. It should be soft.
  3. Methi ke parathe should be cooked on low to medium flame.

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How to serve Methi ka Paratha?

Serve it with chilled yogurt for a weekday breakfast.

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Methi Paratha Recipe

1.This recipe makes 6 methi ke parathe.

methi paratha recipe

2.In a bowl take ¾ cup tightly packed methi. Remove rotten leaves etc.

methi paratha recipe

3.Add enough water and properly clean the fenugreek leaves.

methi paratha recipe

4.Take out the leaves. Discard the water.

methi paratha recipe

5.Repeat till the water is clean.

methi paratha recipe

6.Transfer the leaves in a colander. Let it sit for 10 minutes.

methi paratha recipe

7.Chop the leaves.

methi paratha recipe

8.In a mixing bowl take 1 and ½ cups of whole wheat flour.

methi paratha recipe

9.Add chopped methi.

methi paratha recipe

10.Heat 1 tsp oil. Add 1/4 tsp turmeric powder and salt to taste. Mix well. I used my microwave-safe bowl to do this. You can also use the tadka pan or any smaller pan.

methi paratha recipe

11.Add the mix to dough.

methi paratha recipe

12.Add in 1 chopped green chili. You can add up to 2 green chilies.

methi paratha recipe

13.Add ½ tsp carom seeds (ajwain).

methi paratha recipe

14.Mix everything well.

methi paratha recipe

15.Add water gradually.

methi paratha recipe

16.Make a soft dough.

methi paratha recipe

17.Apply little ghee on it.

methi paratha recipe

18.Cover and let it rest for 10 minutes.

methi paratha recipe

19.After 10 minutes, knead the dough once. Divide the dough into 6 equal portions. Roll each portion. Dust with wheat flour.

methi paratha recipe

20.Roll into a thin roti.

methi paratha recipe

21.Apply oil on it.

methi paratha recipe

22.Dust wheat flour on it.

methi paratha recipe

23.Roll it.

methi paratha recipe

24.Further roll to form a turban kind of portion.

methi paratha recipe

25.Dust with flour and roll into thick paratha.

methi paratha recipe

26.Heat a skillet.

methi paratha recipe

27.Put paratha on hot skillet. Cook on medium flame for 1-2 minutes.

methi paratha recipe

28.Flip and cook from the other side too for 1-2 minutes.

methi paratha recipe

29.Apply oil on both the sides.

methi paratha recipe

30.Cook on medium flame till golden patches appear.

methi paratha recipe

31.Serve hot. Bon appetite!

methi paratha recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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