Methi Paratha recipe (Fenugreek Paratha Recipe)

Methi paratha is a healthy, tasty, and flaky paratha stuffed with fresh fenugreek leaves and other spices. A food enthusiast falls in love with methi paratha because of its pungent flavor and aroma as well as its mild bitterness. Many other Indian dishes frequently use fresh fenugreek leaves as well.

Methi paratha is made by mixing whole wheat flour with chopped fenugreek leaves, spices, and other components. The paratha also has a thickness of 1/4 of a paratha. It resembles chapati a lot.

One of the most popular breakfast options in India is the fresh methi paratha. To create the softest methi paratha at home, use my tips and tricks.

Green vegetables are quite nutritious. Include them in your diet in any way you can. Winter has arrived, and it is enjoyable to have several hot paranthas every morning. So let us try methi paratha recipe today

total Cook Time-30 mins
Prep Time-05 mins
Cook Time-25 mins
Recipe Servings-4

Ingredients of Methi Paratha

2 cups wheat flour
1/2 cup gram flour
1 cup methi leaves / fenugreek leaves (finely chopped)
½ tsp turmeric / haldi
1/2 teaspoon ajwain carom seeds
½ tsp kashmiri red chili powder
¼ tsp cumin powder
salt to taste
2 tsp oil
1 tsp ginger paste
1/2 cup ghee (for frying)
1 tsp green chillies, finely chopped
1 tbsp coriander leaves, chopped
1/4 tsp asafoetida
¼ Cup fresh curd or yogurt

Instructions for Methi paratha Recipe

Clean the fresh fenugreek leaves by separating the stem and the leaves. Discard the stem and collect leaves in a bowl.
To remove mud and dirt, wash fenugreek leaves with water two to three times. To completely drain the water, transfer them to a colander.
Finely chop the fresh fenugreek leaves. Transfer to a bowl and keep aside.

firstly, in a large mixing bowl take wheat flour, gram flour, and chopped methi leaves.
also, add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
additionally, add spices and salt to taste and add 2 tsp of oil and combine well.
Rub them together and mix them nicely. The mixture should look like bread crumbs.

To create a dough that is smooth, malleable, and soft like chapati, add 1/When methi paratha is only mixed with curd and not water, it stays fresh for a longer period of time.4 cup of water at a time. The dough needs 5 minutes of kneading.

Fresh fenugreek leaves contain some moisture as well. So be careful when adding water when binding the dough or it will become sticky and messy.
With a fresh kitchen towel, wrap the dough. Set it aside for 10 minutes to rest.
On a medium temperature, preheat a tawa or cast iron griddle to make the methi paratha.
now pinch a medium-sized ball of dough, roll, and flatten it.

roll to 5 inches using rolling pin

Place the paratha on the hot griddle, and cook from both sides.
1. Apply a teaspoon of ghee to one side of the paratha, then flip it over and repeat the process with the other side.

Cook while alternately flipping till the paratha becomes crisp on both sides.
Make the remaining dough balls into parathas by repeating the process. Methi paratha should be served with pickles, yoghurt, and a cup of chai.

Notes:

When methi paratha is only mixed with curd and not water, it stays fresh for a longer period of time.
To give it more flavour, you can also add finely chopped onions and green chilies.
Remember to use the methi leaves only for the paratha, don’t use the stalk.
Additionally, you can change the spice level to suit your tastes.
When making the dough, be careful not to add too much water or the entire 1/3 cup water at once because this will make the dough sticky and difficult to manage.