Methi paratha

Methi ka paratha is a shallow fried traditional Indian flatbread prepared from fenugreek (methi) leaves, whole wheat flour and spices. These healthy, delicious and flavourful methi paratha are iron-rich and are often enjoyed for breakfast in most Indian homes, In my home, I always cook this yummy methi ka paratha for my dear hubby in breakfast and for his lunch-box and he loves to eat it with mango pickle.

methi ke parathe

Fenugreek/methi leaves apart from being nutritious help to keep blood sugars in control and get rid of constipation, Making methi paratha is one of the easy ways to include methi leaves in our diet.

First clean a methi leaves and wash it with water and soaked it well, then boil it and soaked a water very well, and then mix boil methi leaves with wheat flour, add kalonji, carom seed (ajwain), green chilli, salt, little oil and make a complete dough and then make a medium-sized ball, then roll it in chapati shape or in triangle shape and then cook it in a tawa, spread a oil in both side of paratha and cook it both sides, it so simple and easy.

FoodNFood brings a healthy and nutritious methi paratha recipe for your friends. So try this healthy and delicious methi paratha recipe at your home you will definitely like it.

HOW TO MAKE METHI PARATHA RECIPE
Kneading dough for methi paratha
Methi paratha methi
Rinse the methi leaves well, drain them completely, chop the methi leaves finely and keep aside

Boil the methi leaves in the pressure cooker with 1 glass of water take 3 whistles on the medium gas flame

After 3 whistles switch off the gas flame and soaked the water tightly then, In a bowl mix the whole flour add carom seed (ajwain), kalonji, salt, green chilli or chilli powder, oil and mix

Pour some water and knead to a smooth dough

Rolling Methi Paratha

Methi paratha roll

Make medium sized balls of the dough
Dust the dough ball with some flour and then start rolling the methi paratha
Roll the dough into medium sized rotis or rounds

Making Methi Paratha

Methi paratha roast

Place the methi paratha on a hot tawa
When one side is a bit cooked then flip the paratha
Spread oil or ghee on this side
Flip again and you should see some brown spots on the paratha, apply oil or ghee on this side too
Flip again a couple of time, till the methi paratha is evenly cooked and has golden spots
Press the paratha edges with a spatula so that they get cooked
When paratha both side get properly cooked, then switch-off the gas flame take it in a plate and serve a methi paratha with curd, pickle, or with butter

Methi paratha

Methi ka paratha is a shallow fried traditional Indian flatbread prepared from fenugreek (methi) leaves, whole wheat flour and spices. These healthy, delicious and flavourful methi paratha are iron-rich and are often enjoyed for breakfast in most Indian homes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Course: Breakfast, snacks
Cuisine: Indian
Keyword: Foodies, FoodnFood, Indian cusine, Tasty
Servings: 3 people
Calories: 323kcal
Author: Sadhana Raw

Ingredients

  • 2 cup whole wheat flour ( atta )
  • 1 cup ightly packed methi leaves ( fenugreek leaves )
  • 1-2 green chilli, finely chopped or chilli powder 1 pinch
  • 2 tbsp oil
  • 1/2 cup water for kneading as required
  • Salt as required
  • Oil as required for roasting

Instructions

  • Rinse the methi leaves well, drain them completely, chop the methi leaves finely and keep aside
  • Boil the methi leaves in the pressure cooker with 1 glass of water take 3 whistles on the medium gas flame
  • After 3 whistles switch off the gas flame and soaked the water tightly then, In a bowl mix the whole flour add carom seed (ajwain), kalonji, salt, green chilli or chilli powder, oil and mix
  • Pour some water and knead to a smooth dough
  • Rolling Methi Paratha - Make medium sized balls of the dough
  • Dust the dough ball with some flour and then start rolling the methi paratha
  • Roll the dough into medium sized rotis or rounds
  • Making Methi Paratha - Place the methi paratha on a hot tawa
  • Place the methi paratha on a hot tawa
  • When one side is a bit cooked then flip the paratha
  • Spread oil or ghee on this side
  • Flip again and you should see some brown spots on the paratha, apply oil or ghee on this side too
  • Flip again a couple of time, till the methi paratha is evenly cooked and has golden spots
  • Press the paratha edges with a spatula so that they get cooked 
  • When paratha both side get properly cooked, then switch-off the gas flame take it in a plate and serve a methi paratha with curd, pickle, or with butter

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