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methi paratha recipe, how to make methi paratha | fenugreek paratha

methi paratha recipe with step by step photos – methi paratha is a quick breakfast or a side accompaniment to any curry or sabzi.

these fenugreek flat bread are healthy alternative to plain parathas and packed with more flavors and nutrition.

fenugreek aka methi leaves is easily found in india and i often end up making lots of dishes from it. they can also be grown easily in your balcony or herb garden if you have one.

when living in bangalore, we would grow methi and there was never a shortage of methi for us. i would even add the tender sauted leaves to salads and make a variety of methi recipes from it like:

methi parathas can be made easily. if you do not get methi leaves, then substitute spinach (palak). the taste will be different and the parathas won’t have the unique methi flavor, but nevertheless they will be healthy and nutritious.

another remarkable punch in the paratha is that of garlic. the methi and garlic blend so well with each other in these parathas. so you have both the awesome flavors of methi and garlic when you bite into the paratha.

this methi paratha recipe i learnt from one of our cooks. at home we make the parathas in a different way. since i am partial to this one, i thought of sharing the recipe.

these methi parathas can just be had plain with indian chai too. or you can serve them with curd or butter or mango pickle or lemon pickle or green chilli pickle. they are so good. they also make a good tiffin box snack and stay soft if packed in a foil. to take the step by step pics i have halved this recipe. the complete recipe will yield 8 to 10 parathas.

if you are looking for more paratha recipes then do check vegetable parathaaloo paratha, paneer paratha, chana dal parathapalak paratha, ajwain paratha and pyaaz ka paratha.

methi paratha recipe below:

4.59 from 12 votes
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methi paratha recipe
prep time
10 mins
cook time
30 mins
total time
40 mins
 

methi paratha recipe - whole wheat fenugreek flat breads. a healthy breakfast recipe.

course: Breakfast, snacks
cuisine: Indian
servings: 9 parathas
calories: 184 kcal
author: dassana amit
ingredients (1 cup = 250 ml)
  • 2 cups whole wheat flour (atta)
  • 1 cup tightly packed methi leaves (fenugreek leaves)
  • 1 or 2 green chilies, finely chopped (hari mirch)
  • 7 to 8 small garlic cloves, finely chopped or 1.5 teaspoon finely chopped garlic (lahsun)
  • 2 teaspoon oil
  • ½ cup water for kneading as required
  • salt as required
  • oil or ghee as required for roasting
how to make recipe
kneading dough for parathas:
  1. rinse the methi leaves well. drain them completely. 

  2. chop the methi leaves finely and keep aside.

  3. in a bowl or parat mix the whole wheat flour and salt. 

  4. add the chopped methi leaves, green chilies, garlic, oil and mix.

  5. pour some water and knead to a smooth dough. 

rolling methi parathas:
  1. make medium sized balls of the dough. 

  2. dust the dough ball with some flour and then start rolling the methi paratha.

  3. roll the dough into medium sized rotis or rounds.

making methi paratha:
  1. place the methi paratha on a hot tawa or griddle.

  2. when one side is bit cooked or about ¼ cooked, then flip the paratha.

  3. spread oil or ghee on this side.

  4. flip again and you should see some brown spots on the paratha. apply ghee on this side too.

  5. flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. 

  6. press the paratha edges with a spatula so that they get cooked.

  7. serve methi paratha hot with pickle or curd or butter. you can also stack them in a roti basket or casserole and serve then warm or at room temperature later.

recipe notes

this approximate nutrition information is per methi paratha:

Nutrition Facts
methi paratha recipe
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 276mg 12%
Potassium 96mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 3g 12%
Sugars 0g
Protein 4g 8%
Vitamin C 0.9%
Calcium 11.2%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.


lets start step by step methi paratha recipe:

1. rinse 1 cup tightly packed methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat add 2 cup atta/whole wheat flour and salt. then add the chopped methi leaves, 1 or 2 finely chopped green chilies, 1.5 tsp finely chopped garlic and 2 tsp oil.

2. pour ½ cup water.

3. first mix and then start kneading the dough.

4. knead to a smooth dough. add more water if required while kneading. if the dough feels sticky then you can add some more whole wheat flour.

5. make medium sized balls of the dough.

6. dust the dough ball with some flour and then start rolling the methi paratha.

7. roll the dough into medium sized rotis or rounds.

8. place the methi paratha on a hot tawa or griddle.

9. when one side is bit cooked or about ¼ cooked, then flip.

10. spread oil or ghee on this side.

11. flip again and you should see some brown spots on the paratha. apply ghee on this side too.

12. flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. press the edges with a spatula so that they get cooked.

serve methi paratha hot with pickle or curd or butter. you can also stack them in a roti basket or casserole and serve then warm or at room temperature later.




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This post was last modified on November 14, 2017, 12:24 pm

    Categories Indian Breads & ParathasMain CoursePopular Indian RecipesTiffin RecipesVegan Recipes