methi paratha recipe | methi ka paratha | fenugreek paratha recipe with detailed photo and video recipe. a healthy, tasty and flaky paratha stuffed with fresh fenugreek leaves and other spices. it is an ideal flat bread recipe for lunch boxes which is heavily popular with marathi and hindi speaking community in india.
i have shared couple of paratha recipes till now, but the methi ka paratha is my new favourite recipe. perhaps the simplicity of this recipe plus the amazing taste it has to offer are the main 2 reasons for it. moreover after i learned the health benefits of methi leaves from my friend, my fridge has a dedicated section for it. basically it helps to control diabetes, cholesterol level, improves heart health and cures constipation and join pain. i personally started using it as i continuously try and explore new recipes which may high calories, methi recipes helps to control the cholesterol.
furthermore, some important tips and suggestions for a perfect and tasty methi paratha recipe. firstly, wash and dry the fenugreek leaves properly before mixing it with the dough. fenugreek leaves may contain impurities and it is always recommended to wash it properly before using it. secondly, i have added finely chopped fresh methi leaves to wheat dough and mixed it to dough. alternatively, you can also prepare the puree from methi leaves and mix it to dough. lastly, i have prepared the methi paratha in a traditional way with a round shape. it can also be prepared with a triangle or even in a square shape too.
finally, i would like to highlight my other paratha recipes collection from my blog. this includes, palak paratha, aloo paratha, mooli paratha, gobi paratha, kerala parotta, aloo cheese paratha and paneer paratha recipe. in addition do check my other recipes collection which can be prepared with methi paratha,
methi paratha or methi ka paratha video recipe:
recipe card for methi paratha or methi ka paratha:
methi paratha recipe | methi ka paratha | fenugreek paratha recipe
Ingredients
- 2 cups wheat flour / atta
- 1 cup methi leaves / fenugreek leaves, finely chopped
- ¼ cup curd / yogurt, fresh / sour
- ½ tsp turmeric / haldi
- 1 tsp ginger paste
- ½ tsp kashmiri red chili powder / lal mirch powder
- ¼ tsp cumin powder / jeera powder
- salt to taste
- ½ tsp carom seeds / ajwain
- 2 tsp oil
- water as required, to knead dough
- 5 tsp oil / ghee, for roasting
Instructions
- firstly, in large mixing bowl take wheat flour and chopped methi leaves.
- also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
- additionally, add spices and salt to taste.
- furthermore, add 2 tsp of oil and combine well.
- additionally, add some water and knead the dough.
- cover with moist cloth and rest for 30 minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- roll to 5 inches using rolling pin.
- additionally, grease with ghee or oil
- bundle it up and flatten to ball.
- further roll it in a thick circle like paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi paratha.
- also brush oil / ghee and press slightly.
- finally, serve methi paratha with raita and pickle.
how to make methi paratha with step by step photo:
- firstly, in large mixing bowl take 2 cups of wheat flour.
- further add 1 cup of finely chopped methi leaves. make sure to wash the leaves well and discard the stem.
- also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
- additionally, add ½ tsp turmeric, ½ tsp red chili powder, ¼ tsp cumin powder, 1 tsp ginger paste, ½ tsp ajwain and salt to taste.
- furthermore, add 2 tsp of oil to make paratha more soft.
- give a rough mix making sure the spices are combined well.
- additionally, add some water and knead the dough. alternatively, use curd to increases the shelf life.
- knead the dough to smooth and soft texture like of chapathi dough.
- cover with moist cloth and rest for 30 minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- roll to 5 inches using rolling pin.
- additionally, grease with ghee or oil. this enhances the the flavour of paratha.
- bundle it up and flatten to ball.
- further roll it in a thick circle like paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi paratha.
- also brush oil / ghee and press slightly.
- flip again once or twice till both the sides are cooked properly.
- finally, serve methi paratha with raita and pickle. or take it to the picnic as it stays fresh for 2-3 days.
notes:
- firstly, to make soft paratha also add 3 tbsp of besan while preparing dough.
- furthermore, methi paratha stays fresh for longer time when kneaded only with curd and not water.
- additionally add finely chopped onions and green chilli, to make it more flavourful.
- also adjust the spice level according to your choice.
- finally, methi paratha is very healthy and good for digestion.
In Gujarati cuisine we make methi theplas.
http://hebbarskitchen.com/methi-thepla-recipe-methi-ka-thepla/
Hey I have to tell you something, I tried many of Ur dishes, specially on my Ganesha function day and now on Diwali…I made sweet,chakli and modak using Ur app….it simply came super.
Only one thing I feel problem issue app is bit slow.. taking time to open each recipe….i don’t know is with my mobile or Ur app..but all Ur dishes r super…as I’m vegetarian too…
Thanks a lot 🙂 i have updated it 🙂 just check it 🙂 its fine now 🙂
this is called thepla in gujrati!
http://hebbarskitchen.com/methi-thepla-recipe-methi-ka-thepla/
Thanks a lot to help us enjoy cooking by giving better presentation and simpler explanation to understand the so thought cumbersome dishes to simple and easy to prepare ones!
Thanks a lot 🙂
Very nice!! Don’t you have any non veg recipe.. Please share if so..
i am vegetarian and hence no non veg recipes
Came out very well!
you are welcome Janani
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