Methi Paratha Recipe – Nutritious & Healthy

Methi Paratha, a traditional Indian flatbread made from fenugreek leaves and whole wheat flour, is one of the greatest recipes for Indian breakfast and a healthy substitute for simple paratha. Methi Ka Paratha is not only filling and healthful but also simple to make. It can be eaten as a light evening meal or a morning meal, or it can be packed in a lunch box. It pairs nicely with masala tea or simple curd and pickle.  Fresh methi (fenugreek) leaves are plentiful in the winter, thus many recipes call for them at this time of year.

Benefits of methi leaves /fenugreek leaves 

Methi leaves are proven to lower blood sugar and cholesterol levels and are high in vitamins and minerals. Fenugreek leaves rank among the healthiest green leafy veggies. This flexible herb is a member of the legume genus. It has long served as a flavouring component in a variety of dishes. It is also a typical spice in a wide range of international cuisines. They impart a mellow, fragrant, bitter-nutty flavour to curries and stir-fries.

The plant’s complete framework is likewise nutrient-dense. Fenugreek seeds are similar to the leaves in many ways as well. The abundance of health benefits offered by these leaves is their best quality. They are plentiful and unexpectedly nutrient-dense. They are also helpful for women who have PCOS, a polycystic disorder. According to a study, fenugreek may improve the health of the heart, diabetes, skin, and hair.

One of the oldest spices in existence is fenugreek. They are widely cultivated by farmers in India and Europe. The ability to use them as a valuable nutritional supplement to treat or prevent a variety of ailments may be attributable to their special and therapeutic properties.

The leaves of fenugreek are grown all over the world. They are frequently used in cuisine as a rich source of nutritional fibre. They are also rich in protein and other necessary elements.

Particularly, they have anti-diabetic and anti-carcinogenic properties. Their use has long been notable in both conventional and complementary medicine. 

Different recipes using fenugreek leaf

Many nutritious foods are made with fenugreek leaves. It enhances flavour and nutrients and is simple to include in recipes. The dried version serves as a flavouring element, and the fresh leaves are similar to any other leafy vegetable. Everyone has a distinct flavour. They can be combined in parathas, stir-fries, and gravies. Additionally, it is used as a garnish in dishes with meat, paneer, and dal. Fenugreek tea is also used in traditional medicine as a decoction for fever. Although aloo methi i.e potatoes with fenugreek leaves is rather popular, there are various methods for making methi paratha.

Ingredients for the methi paratha 

Methi leaves/fenugreek leaves – For these parathas, you need fresh methi (fresh fenugreek leaves), which gives the parathas their flavour. When in season, methi can be purchased at Indian grocery stores.

Whole wheat flour – We use the atta or whole wheat flour to make rotis and parathas.

Spices – Garam masala, turmeric powder and ajwain (carom seeds) are added to the paratha.

Green chillies- Green chillies are used as a spice and flavouring.

Ingredients for the methi paratha recipe

• Whole wheat flour – 2 cups
• Fenugreek leaves/ methi leaves finely chopped – 2 cups
• Garam masala – ¼ tsp
• Finely chopped green chilli – 1
• Turmeric powder – ¼ tsp 
• Ajwain/ Carom seeds – ½ tsp
• Salt 
• Oil/ghee 

Method to prepare methi paratha recipe

1. Add 2 cups wheat flour, 2 cups finely chopped methi leaves,¼ tsp garam masala, ¼ tsp crushed ajwain, 1 finely chopped green chilli, ½ tsp salt, and 2 tablespoons oil to a large bowl.
2. As you knead the dough to a smooth and soft consistency, add water gradually. Water, 1/2 to 3/4 cup, is required depending on the quality of the atta you are using. Set the dough aside for 20 minutes. Then divide it into equal portions.
3. Preheat the tawa or iron skillet.
4. Take one dough ball and roll it between your palms to form a circle. Keep the other dough balls covered to prevent drying out. 
5. Then, using a roller, flatten it and begin rolling.
6. Dust with dry atta as needed.
7. Roll evenly to circle dust as necessary with dry atta.
8. Make sure to roll the paratha evenly.
9. Place the rolled paratha on the hot tawa. After about a minute of cooking, turn the side over. Apply 1/4 teaspoon of oil/ ghee on the side that is halfway done before flipping it over.
10. Apply oil/ghee now to the opposite side as well. With a spatula, flatten the paratha and fry it until spots of golden brown colour form on both sides.
11. Methi paratha can be served with pickles, yoghurt, and a cup of chai.
12. Do not use the stalk of the methi plant; only use the leaves for the paratha.

Tips and tricks to prepare methi paratha recipe

• Additionally, you can add cumin seeds, ginger, garlic, red chilli powder, and other spices to these parathas.
• Ghee should be added to cooked Methi Paratha to keep them extra soft for a longer time or when packing them for a lunch.
• You can also incorporate curd when binding malleable, soft dough. This softens parathas.
• When kneading the dough, be careful not to add too much water at once because this will make it sticky and difficult to manage.

Recipe Card

Methi Paratha Recipe

One of the best dishes for Indian breakfast and a nutritious alternative to plain paratha is methi paratha, a traditional Indian flatbread made with fenugreek leaves and whole wheat flour. Not only is Methi Ka Paratha filling and healthy, but it's also easy to cook. It can be packed in a lunch box or consumed as a small breakfast or late meal. It goes well with curd and pickles or masala tea. Many recipes call for fresh methi (fenugreek) leaves during the winter since they are so plentiful.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Breakfast

Cuisine north indian

Servings 6

Calories 189 kcal

Ingredients

  

Ingredients for the methi paratha recipe

• 2 cups Whole wheat flour
• 2 cups Finely chopped methi leaves /fenugreek leaves
• ¼ tsp Garam masala
• 1 Finely chopped green chilli
• ¼ tsp Turmeric powder
• ¼ tsp ajwain/Carom seeds
• Salt
• Oil/ghee

Instructions

 

Method to prepare methi paratha recipe

• Add 2 cups wheat flour, 2 cups finely chopped methi leaves,¼ tsp garam masala, ¼ tsp crushed ajwain, 1 finely chopped green chilli, ½ tsp salt, and 2 tablespoons oil to a large bowl.
• As you knead the dough to a smooth and soft consistency, add water gradually. Water, 1/2 to 3/4 cup, is required depending on the quality of the atta you are using. Set the dough aside for 20 minutes. Then divide it into equal portions.
• Preheat the tawa or iron skillet.
• Take one dough ball and roll it between your palms to form a circle. Keep the other dough balls covered to prevent drying out.
• Then, using a roller, flatten it and begin rolling.
• Dust with dry atta as needed.
• Roll evenly to a circle dust as necessary with dry atta.
• Make sure to roll the paratha evenly.
• Place the rolled paratha on the hot tawa. After about a minute of cooking, turn the side over. Apply 1/4 teaspoon of oil/ ghee on the side that is halfway done before flipping it over.
• Apply oil/ghee now to the opposite side as well. The paratha should be pressed with a spatula and cooked until golden brown spots appear on both sides.
• Methi paratha can be served with pickles, yoghurt, and a cup of chai.
• Do not use the stalk of the methi plant; only use the leaves for the paratha.

Keyword methi paatha

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