Methi paratha is a traditional Indian flatbread recipe, made up of methi(fenugreek) leaves, wheat flour and other spices. Methi paratha is also known as methi thepla. It is a very tasty and healthy recipe.
If your kids or family members don’t eat methi sabji, try these nutritious parathas with fresh methi leaves. Fenugreek leaves are low in calories and help to have a healthy digestive system. Also, fenugreek leaves are strong antioxidants.
For making methi parathas, I buy a bunch of fresh methi from the market and pulk methi leaves. But you can directly buy the methi leaves if you don’t have time to pulk methi leaves at home.
Methi paratha is a common lunch box item in most regions of India. Parathas can be packed with sweet curd, pickle or ketchup. Methi parathas also taste delicious while serving with tea for breakfast.
Methi Paratha Recipe | Methi Ka Paratha
Ingredients
- 1 cup Methi leaves fenugreek leaves
- 2 cups Wheat flour
- 1 teaspoon Red chili powder
- Salt to taste
- Oil
- 1 teaspoon Carom seeds
Instructions
Preparing methi leaves:
- Firstly pulk methi leaves from stalks. Take ample water in a bowl, add some salt to it. Soak methi leaves in it for a couple of minutes.
- Transfer the methi leaves to a colander and wash well in running water, to get rid of the dirt.
- Drain excess water from methi leaves properly. Then chop them finely.
Preparing dough:
- Take 2 cups of wheat flour for 1 cup of methi leaves.
- Add wheat flour, chopped methi leaves, red chili powder, carom seeds, 1 tablespoon of oil and salt to taste in a large bowl.
- Mix it well and start kneading the dough by adding small parts of water.
- Now divide the dough into equal parts to roll the methi paratha.
Rolling:
- Dust the dough ball with wheat flour.
- Start rolling paratha uniformly, I prefer to roll thin paratha.
- Heat the pan and transfer the rolled paratha to a pan.
- Roast the paratha from both sides on medium-high flame by spreading ½ tablespoon of oil on both sides of paratha.
- Repeat the above steps for the remaining dough balls.
- Serve the methi parathas with curd, pickle or ketchup.
Nutrition
Step by step recipe with pictures:
Preparing methi leaves:
- Firstly pulk methi leaves from stalks. Take ample water in a bowl, add some salt to it. Soak methi leaves in it for a couple of minutes.
2. Transfer the methi leaves to a colander and wash well in running water, to get rid of the dirt.
3. Drain excess water from methi leaves properly. Then chop them finely.
Preparing dough:
- Take 2 cups of wheat flour for 1 cup of methi leaves.
2. Add wheat flour, chopped methi leaves, red chili powder, carom seeds, 1 tablespoon of oil and salt to taste in a large bowl.
3. Mix it well and start kneading the dough by adding small parts of water.
4. Now divide the dough into equal parts to roll the methi paratha.
Rolling:
- Dust the dough ball with wheat flour.
2. Start rolling paratha uniformly, I prefer to roll thin paratha.
3. Heat the pan and transfer the rolled paratha to a pan.
4. Roast the paratha from both sides on medium-high flame by spreading ½ tablespoon of oil on both sides of paratha.
5. Repeat the above steps for the remaining dough balls.
6. Serve the methi parathas with curd, pickle or ketchup.
