Methi Paratha, a shallow fried traditional Indian flat bread prepared from fenugreek leaves, whole wheat flour and gram flour, is a healthy alternative to Simple Paratha and one of the best Indian breakfast recipe. Methi Ka Paratha is not just healthy but also easy to prepare and stomach filling too. It goes well with Masala Tea or plain curd (plain yogurt) and pickle and can be enjoyed as a morning breakfast, as a light evening food or packed in a lunch box. This Methi Paratha Recipe explains how to make them at home in just 25 minutes with step by step photos.
Preparation Time: 25 minutes
Cooking Time: 15 minutes
Serves: 3 servings (7-8 paratha)
|1 cup Whole Wheat Flour + 1/2 cup for dusting
|1/4 cup Besan (gram flour), optional
|1 cup Fenugreek Leaves (finely chopped)
|1/2 teaspoon Cumin Seeds
|1½ teaspoons Green Chilli-Ginger Paste (1 green chilli + ½ inch ginger), optional
|1 teaspoon Red Chilli Powder
|2 tablespoons Curd (Plain Yogurt)
|1 tablespoon Oil + for shallow frying
|Salt to taste
- Pluck methi leaves (fenugreek leaves) from stems.
- Add plucked leaves in a bowl filled with water and keep them soaked for approx. 2-3 minutes to dissolve and separate any dirt/debri. Remove the leaves from the water and repeat the process 2-3 times or more (as needed) to clean methi leaves. Finely chop cleaned green methi leaves.
- Sift 1-cup whole wheat flour and gram flour in a wide mouth large bowl. Add cumin seeds, green chili-ginger paste, red chilli powder, curd, 1-tablespoon oil, finely chopped methi leaves and salt.
- Mix well.
- Add water as needed to knead a smooth and soft dough like chapati. Cover the dough with a cloth or a plate and keep it aside for 15-20 minutes.
- Knead the dough again. Divide it into 7-8 equal portions. Take each portion one by one, give it a round shape like ball and press it between your palms to give a pattie like shape.
- Take 1/2 cup dry wheat flour in a small plate. Take one pattie and coat it with dry wheat flour and place it over a rolling board.
- Roll it out into a circle having 4-5 inch diameter. Spread few drops of oil over one half portion using a spoon or brush.
- Fold it into a half circle. Again, spread few drops of oil over it and fold into a triangle.
- Coat the triangle shaped pattie with dry wheat flour and roll it out into a thin triangle having approx. 6-7 inch long sides.
- Heat the tava over medium flame. When it is medium hot, place rolled paratha over it.
- When tiny bubbles start to appear on the surface, flip the paratha. It will take around 30-40 seconds. Spread approx. ½ teaspoon oil evenly over its surface using a spatula.
- After 30-40 seconds, flip the paratha and spread ½ teaspoon oil evenly on the surface using a spatula.
- Press it gently with spatula and flip and cook until golden brown spots appear on both sides.
- Transfer it to a plate. Repeat steps 7 to 14 for remaining dough patties. Methi Ke Parathe is ready for serving. Serve it hot with plain curd or boondi raita and pickle.
Tips and Variations:
- Apply ghee over cooked Methi Paratha to keep them extra soft for longer period or when you want to pack them in the lunchbox.
- Bind soft and pliable dough and don’t forget to add curd while binding the dough. This makes parathas softer.
- Add ½ cup finely chopped coriander leaves and 1 teaspoon crushed garlic for variation.
Taste: Mild Spicy