Methi Paratha

5 from 1 vote

Methi Paratha is a healthy breakfast/lunch paratha recipe made with whole wheat flour, methi (fenugreek) leaves and spiced with some spices

Course Breakfast, Main Course

Cuisine Indian

Keyword methi paratha, methi tepla

Diet Vegan

Method Stovetop

Prep Time 10

Cook Time 10

Total Time 20

Servings parathas

Calories 80kcal

Author Bhavana Patil

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.