Methi Paratha is a healthy flatbread from North Indian Cuisine. It is made with Whole Wheat Flour and fresh Fenugreek Leaves. It is a good breakfast and any time meal option.
Methi Paratha is also a popular travel food as it stays good for 2-3 days and easy to pack and carry while travelling.
About the Recipe
Methi Paratha or Fenugreek Flatbread is made with fresh methi or fenugreek leaves with whole wheat flour.
Paratha is unleavened flatbread from South Asia and is a popular breakfast and meal item in countries like India, Pakistan, Sri Lanka, Bangladesh and Myanmar.
Paratha is made using different flours and shallow fried on griddle/tawa in ghee or oil. Commonly used flour to make paratha is Whole Wheat Flour, you can use other flours, like millets, maida, whole or in combination), it can be plain or made with various stuffing like boiled potato, grated cauliflower, paneer, different meat.
Nutritional Benefits of Fenugreek Leaves/Fresh Methi
Fenugreek leaves are the powerhouse of nutrients rich in iron, and other minerals like zinc, magnesium and vitamins. All parts of fenugreek the leaves, stem or the seeds are used in cooking and for medicinal purpose. It is very beneficial for those who suffer from high blood sugar and cholesterol levels. It is good for your hair, skin and stomach related problems. Fenugreek has a bitter taste but when used in various dishes with different vegetables or in curries, imparts a unique aroma and taste to the dish.
How to use Fenugreek Leaves
Always wash properly methi as there can lot of dirt in the fresh bunch. But, if you are storing these for later use, don't wash the leaves as the leaves will rot due to water/moisture. Wash the leaves just before cooking . If you are storing methi for later use, pluck the leaves from the stem and wrap in a paper towel or tissue paper. Store in an airtight container or zip lock bag and refrigerate. Fresh Fenugreek leaves when stored properly stay good for 4-5 days. In India nowadays fresh methi leaves are available all throughout the year, though winters is the best time to relish as a fresh seasonal produce.
In US and other countries, it is available at Indian grocery stores.
Ingredients to make Methi Paratha
Flour- Whole Wheat Flour is used to make methi paratha. You can also add some millet flour for more nutritional benefit.
Fresh Fenugreek Leaves- Sort and wash the leaves very nicely. Wash in fresh water 3-4 times till all dirt is washed.
Spices- Ajwain/Caraway Seeds, Salt as per taste, Ghee/Oil to cook paratha.
Others- Green Chillies as required and Ginger. This is optional and can be skipped especially when making for kids.
How to make Methi Paratha
Prepare Methi Leaves
- Sort the fenugreek leaves, take out the thick stems or any other grass if it comes with the bunch.
- Wash leaves 4-5 times or till all the dirt is washed away. Keep in the colander for few minutes to drain away the extra water.
- Finely chop the leaves. I use food processor to chop a big batch.
Prepare dough for Methi Paratha
- In a mixing bowl or paraat take flour add Ajwain seeds and salt along with chopped leaves. Paraat is a utensil used in Indian homes to to knead dough.
- Knead a soft dough with water. Add small amount of water at a time. When kneading the dough you can add a tsp of oil to the flour, as it keeps the dough soft if you are refrigerating for later use.
- Keep the dough to rest for 10 mins.
Cook Paratha
- When ready to cook, heat tawa/griddle on medium flame.
- Divide the dough into small portions for rolling. With the help of a rolling pin roll out the dough into 6 inch round disc.
- Apply some ghee/oil on the rolled dough, and fold and roll. You can fold the dough in
- Place on hot tawa and cook till tiny bubbles rise on the surface, flip and put some oil on the flipped side. Cook for 30-40 seconds from both sides to light brown color.
Stepwise pics
How long can we store Methi Paratha
Dough for Methi Paratha can be stored for 1 day. Finish it by next day. You can make paratha and refrigerate for 2-3 days. You can also freeze parathas in zip lock bags lined with parchment paper.
Reheat refrigerated paratha on tawa, add little oil on tawa and then heat paratha from both sides.
To reheat frozen methi paratha heat the frozen paratha directly on hot tawa with little ghee or oil. Do not thaw it.
Recipe Card
Methi Paratha | Methi Ke Parathe
Equipment
- Mixing Bowl
- Knife
- Food Processor optional
- Measuring Cups and Spoons
Ingredients
- 1 cup Whole Wheat Flour Gehun ka Atta
- 1 cup Packed Chopped Fenugreek Leaves
- ¼ tsp Ajwain/Caraway Seeds
- 1-2 Green Chillies optional
- ½" Ginger piece optional
- 1 tsp Salt or as per taste
- Ghee or Oil for layering and cooking paratha
Instructions
Prepare Methi Leaves
- Sort the fenugreek leaves, take out the thick stems or any other grass if it comes with the bunch.
- Wash leaves 4-5 times or till all the dirt is washed away. Keep in the colander for few minutes to drain away the extra water.
- Finely chop the leaves. I use food processor to chop a big batch.
Prepare Dough for Methi Paratha
- In a mixing bowl or paraat take flour add Ajwain seeds and salt along with chopped leaves.1 cup Whole Wheat Flour, 1 cup Packed Chopped Fenugreek Leaves, ¼ tsp Ajwain/Caraway Seeds, 1-2 Green Chillies, ½" Ginger piece, 1 tsp Salt
- Knead a soft dough with water. Add small amount of water at a time.
- When kneading the dough you can add a tsp of oil to the flour, as it keeps the dough soft if you are refrigerating for later use.
- Keep the dough to rest for 10 mins.
Cook Paratha
- When ready to cook, heat tawa/griddle on medium flame.
- Divide the dough into small portions for rolling.
- With the help of a rolling pin roll out the dough into 6 inch round disc.
- Apply some ghee/oil on the rolled dough, and fold and roll. You can fold the dough in triangle shape also.Ghee or Oil
- Place on hot tawa and cook till tiny bubbles rise on the surface, flip and put some ghee/oil on the flipped side.
- Cook for 30-40 seconds from both sides to light brown color.
Do try this healthy and delicious Methi Paratha for breakfast or for any meal time. Pair it with curd or your favourite curry.
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