Methi Paratha is a healthy breakfast/lunch paratha recipe made with whole wheat flour, methi (fenugreek) leaves, and spiced with some spices.
Ingredients:
- 1 cup whole wheat or multigrain flour
- ½ cup tightly packed methi leaves (fenugreek leaves)
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala (optional)
- salt , to taste
- oil or ghee to (cook parathas)
Step by Step Procedure to make Methi Paratha
1. Pluck the methi leaves and measure about 1 cup. Take a large vessel filled with water. Soak fenugreek leaves in the water for 10-15 minutes. So all the dirt will settle down at the bottom and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the methi leaves yields ½ cup.
2. In a bowl add finely chopped methi leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
3. Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the methi leaves is enough to make the dough.
4. Make balls from the dough. I was able to get 6 balls.
5. Roll the parathas semi-thick/ thin by dusting some dry flour.
6. Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip onto the other side drizzle some ghee or oil on top.
7. Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
8. Serve methi paratha with curd, pickle, raita, ketchup, or any gravy of your choice.
You can also try my other Paratha recipes like
Methi Paratha
Ingredients
measuring cup used 1 cup = 250ml
- 1 cup whole wheat or multigrain flour
- ½ cup tightly packed methi leaves (fenugreek leaves)
- ¼ teaspoon ajwain (carrom seeds)
- ½ teaspoon red chili powder
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala (optional)
- salt to taste
- oil or ghee (to cook parathas)
Instructions
- Pluck the methi leaves and measure about 1 cup. Take large vessel filled with water. Soak fenugreek leaves in the water for 10-15 minutes. So all the dirt will settle down at the bottom and leaves will float on top. Now take out only leaves and lightly squeeze out the water. Then chop the methi leaves yields ½ cup.
- In a bowl add finely chopped methi leaves, ajwain, red chili powder, garam masala, turmeric powder, wheat flour, oil, and salt. Mix well.
- Add some water and keep kneading till you get the smooth dough. The dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the methi leaves is enough to make the dough.
- Make balls from the dough. I was able to get 6 balls.
- Roll the parathas semi thick/ thin by dusting some dry flour.
- Heat up a tawa/skillet on medium heat and place the paratha and let it cook. Once you see bubbles, flip on to the other side drizzle some ghee or oil on top.
- Flip again and drizzle oil or ghee on the other side as well till they have nice golden spots on both sides.
- Serve methi paratha with curd, pickle, raita, ketchup, or any gravy of your choice.
Notes
Nutrition
♥ We LOVE to hear from you If you make this recipe, please share your food photo with hashtag #indianveggiedelight on Facebook or Instagram, so we can see it and others can enjoy it too! Thank you ♥
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
Malli says
I am becoming a fan of this website, kudos!
Bhavana Patil says
Thank you Malli, means a lot 🙂