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

• Avocado Paratha
• Chole Paratha
• Zucchini Carrot Paratha

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