Methi Paratha Recipe – Sharmis Passion

Methi Paratha is a healthy spicy paratha made by mixing tempered fenugreek leaves with wheat flour while making regular parathas. Methi Paratha is a good idea to include green vegetables in the diet. It has good aroma and taste due to fresh fenugreek leaves. It can be made easily at home without much effort.

I usually make methi paratha for breakfast or for lunch box as it remains soft for a long time. You can pack it easily and it remains soft for a long time and this is one of the main things to have while travelling. It also tastes great with curd, pickle or simple dal. This recipe is simple and easy to understand and does not require any fancy ingredients. If you like Methi Thepla then you will definitely like this Paratha also.

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About Methi Paratha

Methi Paratha is a simple paratha made with fresh fenugreek leaves, wheat flour and some basic spices. It is commonly made in many North Indian households, mostly during the winter season when fresh fenugreek is easily available in the markets. When paratha is completely cooked, it tastes good and has a soft texture.

It tastes great because of the fenugreek leaves, and it also balances well with the spices added. Roasting fenugreek before adding it to flour reduces its raw taste and bitterness. It also gives taste and makes the paratha delicious. You can also pack it for traveling as it easily lasts for a day or two.

When cooked properly, this Methi Paratha becomes soft from inside and slightly crisp from outside. It is not very thick and rolls out easily. You can make it a little thin or a little thick depending on your preference. You can also make the stuffing using paneer or potatoes, fill it in the middle and cook just like Aloo Paratha.

I usually make this when I get fresh fenugreek from the market. It feels nutritious and filling, a great way to use fenugreek in recipes. I love parathas so this was very tasty for me as methi paratha is full of flavor with all the spice powders I added.

Whenever I get fresh methi leaves, I buy them as we all love methi thepla, so this time after packing the Mittas lunchbox, I reserved a handful of methi leaves to try this methi. Paratha, For me, Methi Paratha does not need any side dish, but if you want, you can eat it with curd and pickle. I ate it with curd and spicy tamarind chutney.

Methi Paratha Ingredients

• whole wheat flour – I used wheat flour for the dough base. This gives a soft texture and makes it filling. If you want, you can also add a little flour.
• fresh fenugreek leaves – I have used fresh fenugreek for taste and nutrition. You can also use spinach or other greens.
• Cumin – I have used it to temper fenugreek leaves. It gives nice aroma, if you do not like the taste of cumin then you can leave it out.
• spice powder – I added red chili powder, cumin powder and chaat masala. They give heat, aroma and a little spiciness to the paratha. You can simply adjust the seasoning as per your preference.
• Oil – I have used oil for frying fenugreek and also for cooking parathas. Oil keeps them soft. You can also use ghee for more delicious taste.

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How to make Methi Paratha step by step

1.Clean the fenugreek leaves, chop them roughly, wash them with water and keep them ready.

2. Heat oil in a pan, add cumin seeds and let it splutter. Add fenugreek leaves and fry for a minute until it shrinks. Now add red chilli powder, cumin powder, chaat masala powder and salt as required.

3. Fry for 2 minutes. Now mix it with whole wheat flour in a mixing bowl.

4. First add oil and mix well with fingers.

5.Now add water little by little and prepare a smooth nonstick dough like chapatti dough. Keep the dough covered for at least 15 minutes.

6. Roll out small lemon sized balls. Take a ball, sprinkle flour in it and roll it thinly as shown.

7. Prepare all the parathas by rolling them in the same manner. Heat the pan, first cook the paratha on one side, sprinkle oil and cook till golden spots appear on both the sides. serve hot!

Serve hot with curd or raita!

Expert Tips

• cleaning fenugreek – I clean the fenugreek leaves thoroughly. I remove the thick stems and wash it thoroughly in water before using.
• reduce bitterness – I roast fenugreek before adding it to the flour. This step helps in reducing bitterness and gives good taste.
• the dough is resting – After kneading the dough, I left it for some time. This makes the paratha soft and makes it easier to roll.
• Spices – I add spice powder as per my taste. Sometimes I add garam masala in place of chaat masala just for a change.
• cooking fat – I mostly cook using oil, but sometimes I have also used ghee for a little more flavor and aroma.

serving and storage

Serve it hot with curd, pickle or butter. It is good for breakfast or lunch. You can store cooked paratha at room temperature for 2 days and in the refrigerator for 4 days. Heat on pan before serving. If packing for travel, cook in a little extra oil.

general questions and answers

1.Can I use dry fenugreek instead of fresh fenugreek?

Yes, if fresh fenugreek is not available then you can use kasoori methi. The taste will be different but still good.

2.Can I skip roasting fenugreek?

You can, but roasting gives better flavor and reduces bitterness.

3.Can I add other green vegetables?

Yes, you can replace fenugreek with spinach or even mix both.

4.Does this paratha remain soft for a long time?

Yes, it remains soft for a day and is good for lunch box.

5.Can I make the dough in advance?

Yes, you can make the dough and keep it in the refrigerator for a few hours. Bring to room temperature before rolling out.

If you have any further questions about this Methi Paratha Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this Methi Paratha Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

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