Methi paratha
Methi Paratha is a healthy and flavourful whole wheat flatbread made with fresh fenugreek leaves (methi). These parathas are packed with nutrition and have a distinctive taste that combines the mild bitterness of fenugreek with aromatic spices. Methi Paraths is considered a superfood with numerous health benefits. These healthy flatbreads are also known as “methi ke parathe” or “methi roti”.
Crispy and soft, these parathas have a lovely fragrant aroma and a light bitterness of the fenugreek leaves. They are a quick and healthy breakfast or side that can be eaten with any curry or sabzi.
This is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. Later it is rolled flat like chapati and roasted similar to any other paratha.
Be careful while adding the water. Fresh fenugreek leaves also have some amount of moisture. So add water cautiously while binding the dough else it would turn sticky, and messy.
You can prepare the dough one day in advance and store it in the refrigerator.
I love them with achar (pickle), however you can also serve them with raita and of course a cup of chai is must!
Methi paratha
Methi Paratha is a healthy and flavourful whole wheat flatbread made with fresh fenugreek leaves (methi). These parathas are packed with nutrition and have a distinctive taste that combines the mild bitterness of fenugreek with aromatic spices. Methi Paraths is considered a superfood with numerous health benefits. These healthy flatbreads are also known as “methi ke parathe” or “methi roti”.
Crispy and soft, these parathas have a lovely fragrant aroma and a light bitterness of the fenugreek leaves. They are a quick and healthy breakfast or side that can be eaten with any curry or sabzi.
This is unique paratha recipe as the leaves are not literally stuffed to the wheat balls and are mixed to the dough. Later it is rolled flat like chapati and roasted similar to any other paratha.
Be careful while adding the water. Fresh fenugreek leaves also have some amount of moisture. So add water cautiously while binding the dough else it would turn sticky, and messy.
You can prepare the dough one day in advance and store it in the refrigerator.
I love them with achar (pickle), however you can also serve them with raita and of course a cup of chai is must!
Open in Cookpad AppSteps
- 1
Clean fenugreek leaves by separating stem and leaves. Discard the stem.
- 2
Wash fenugreek leaves in water 2– times to get rid of dirt and mud.
- 3
Transfer them to a colander to drain all the water.
- 4
Finely chop the fresh fenugreek leaves and set aside.
- 5
Combine flour, spices, yogurt, 1 tablespoon ghee and fenugreek leaves in a deep bowl.
- 6
Rub them together and mix nicely. The mixture should look like bread crumbs.
- 7
Use as required water to form smooth, pliable, soft dough. Knead the dough for 5 minutes.
- 8
Cover the dough with a clean kitchen towel and rest for 10 minutes.
- 9
To prepare the methi paratha, heat a tawa/cast iron griddle over medium flame.
- 10
Divide the dough into 6 equal portions. Shape each portion of dough into a ball.
- 11
Dust the kitchen counter with flour. Place one ball of dough. Roll it out into a diameter circle using a rolling pin.
- 12
Place the paratha on the hot griddle, cook from both the sides.
- 13
Smear a teaspoon of ghee on one side, flip the paratha and apply a teaspoon of ghee on the other side as well.
- 14
Cook, flipping alternatively till the paratha turn crisp from both the sides.
- 15
Similarly, prepare the remaining parathas.
- 16
Serve methi paratha warm with pickle or raita.
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