Methi paratha recipe – delicious and healthy indian flat bread made with fresh fenugreek leaves and spiced whole wheat flour.
Paratha’s are very popular breakfast through out India. Though it originated in North Indian states, now it is spread all over India due its taste and ease in preparing it.
Starting from plain paratha, the list is very, I mean seriously very long with different stuffed parathas. Aloo paratha, gobi paratha, methi paratha, kheema paratha to be some famous stuffed paratha recipes.
Methi paratha, is one of the common paratha you can find especially for breakfast and school tiffin.
Usually methi paratha recipe is mixing the chopped methi / fenugreek leaves with whole wheat flour and spices rather than stuffing it inside the dough balls.
Now lets begin with methi paratha recipe –
About some ingredients –
- Fenugreek / methi leaves – This bitter tasting leafy veggie is favourite of all Indians. Some amazing recipes can be prepared with this star ingredient- aloo methi, methi pulao to be few. In this recipe, I have used fresh fenugreek leaves. You can use the frozen methi cubes too for this recipe, but completely thaw it before using.
- Whole wheat flour – using it makes the recipe very healthy.
- Carom seeds, Cumin seeds – is used in most of the recipes for its differnt flavour and to aid digestion.
- Green chillies, ginger – for flavouring the paratha.
Step by step method –
1- In a wide mixing bowl, take whole wheat flour, carom seeds cumin seeds, pinch of turmeric powder, salt and mix well. To this add fenugreek leaves, ginger, green chilli, oil and mix them too.
2- Adding little water at a time knead the dough. Requires about 1/2 cup of water. Smear 1/2 tsp oil all around the dough and allow it to rest for 15 mins. Resting the dough makes soft parathas (see Notes).
3- Knead the dough again and make 6 equal sized balls. Adjust the dough ball size on how big or small you want the paratha.
4- Flatten the ball and dust both the sides with dry flour. Using rolling pin roll them into 5 inch diameter discs. Dust some more flour if you find it sticky when rolling.
5- Heat a tawa in medium flame. Once hot place the parata on the tawa. Flip the side when you see small bubbles coming up.
6- Smear ghee on the cooked side and repeat the same for other side as well.
7- Cook the paratha till you see nice brown spots over them on both sides. Once done, remove from tawa and repeat the same for the rest of the dough balls.
Do check our other breakfast recipes –
- Rava rotti – Spiced semolina flat bread recipes. Just perfect for morning tea.
- Rava upma – savoury semolina pudding tempered with Indian spices.
- Kanda poha – onion tempered beaten rice, another famous Indian breakfast
Methi paratha recipe
Ingredients
- 1 cup whole wheat flour
- 1 cup fenugreek / methi leaves tightly packed
- 2 1/2 tsp cooking oil
- 3 green chilli finely chopped
- 1 inch ginger finely chopped
- 1/4 tsp ajwain / carom seeds
- 1/4 tsp cumin seeds
- 1/2 cup water for kneading
- pich of turmeric powder
- salt to taste
- ghee as required (optional)
Instructions
- Separate fenugreek leaves from their stalk. Wash it properly and pat dry. Chop the leaves and keep it ready.
- In a wide mixing bowl, mix whole wheat flour, carom seeds, cumin seeds, pich of turmeric powder and salt. To this add chopped fenugreek leaves, green chilli, ginger, 2 tsp oil and mix it properly.
- Add water little at a time and knead to a smooth dough. Smear 1/2 tsp of oil over the dough and allow it to rest for 15 mins.
- Once the dough is rested, knead it again and divide it into 6 equal sized balls.
- Flatten the dough ball and dust both the sides with dry wheat flour. Using the rolling pin roll it into 5 inch diameter thin discs.
- Meanwhile heat the tawa/ skillet in medium flame. Once hot, place the paratha onto the tawa.
- Cook the paratha on one side till you see small bubbles coming up. Now flip and apply ghee as required to the cooked side.
- Flip again and apply the ghee on other side.
- Cook the parathas till you see brown spots all over them and are well cooked on both sides.
- Once done serve the hot parathas with pickle or curd with a cup of hot tea.
Notes
- To avoid resting time, use warm water while kneading the dough. This too makes soft parathas.
- When rolling paratha , if it sticks then dust some wheat four and continue to roll.
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