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methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast |


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Methi Paratha

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methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images.

methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast.

Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion.

To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot.

Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi.

Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well.

Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.

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Methi Paratha recipe - How to make Methi Paratha

Preparation Time:    Cooking Time:    Total Time:     9Makes 9 parathas
Show me for parathas

Ingredients

For Methi Paratha
1/2 cup finely chopped fenugreek (methi) leaves
1 1/4 cups whole wheat flour (gehun ka atta)
1 tbsp oil
1/2 tsp carom seeds (ajwain)
1/2 tsp chilli powder
salt to taste
whole wheat flour (gehun ka atta) for rolling
oil for cooking
Method

For methi paratha
    For methi paratha
  1. To make methi paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
  2. Divide the dough into 9 equal portions.
  3. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
  5. Serve the methi parathas hot.

Methi Paratha recipe with step by step photos

If you like methi paratha
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    • onion cheese paratha recipe | onion cheese and pepper paratha | cheese onion paratha | with step by step photos

For the methi paratha
  1. To make methi paratha recipe | methi ka paratha | fenugreek leaves paratha | methi paratha for breakfast, we need fenugreek leaves. Always select bunches that are fresh and green in colour. Avoid if they are yellow or very dry textured. 
  2. Wash and chop the fenugreek leaves. Add them into a deep bowl. Methi leaves are low in calorie and powerful antioxidant. They are good source of iron which is important for pregnant women as well as other individuals.  See all benefits of methi leaves here. 
  3. Next we need whole wheat flour. Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. See detailed 11 benefits of whole wheat flour and why it's good for you. Add it to the bowl.
  4. Add 1 tbsp of oil. 
  5. Add ½ tsp carom seeds. If you don’t like the taste, you can replace them with sesame seeds or cumin seeds. 
  6. Add chilli powder for spice. 
  7. Add salt as per taste. 
  8. Add enough warm water and knead into a soft dough for methi ka paratha.
  9. Divide the dough into 9 equal portions.
  10. Sprinkle a little flour on the rolling surface.
  11. Place a portion of the dough on the rolling board and flatten it.
  12. Roll it into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
  13. Heat a non-stick tava (griddle) and place the rolled fenugreek leaves paratha on it. Let it cook a little on one side. 
  14. Turnover, apply a little oil, and let it cook a little on the other side as well. 
  15. Again turnover, apply oil on the other side and cook till it turns golden brown in colour from both sides.
  16. Repeat the steps to make 8 more parathas. 
  17. Serve methi paratha for breakfast hot.

Nutrient values (Abbrv) per paratha
Energy122 cal
Protein2.2 g
Carbohydrates13.2 g
Fiber2.3 g
Fat7 g
Cholesterol0 mg
Sodium4.8 mg
Click here to view calories for Methi Paratha

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Reviews

Methi Paratha
5
 on 12 Sep 22 10:19 AM


Thanks the receipe was very helpfull It was very tasty i did make a couple of times along with tomato chutney
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Tarla Dalal    Thanks for the feedback !!! keep reviewing recipes and articles you loved.
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15 Sep 22 03:01 PM
Methi Paratha
5
 on 12 Sep 22 10:17 AM


Reply
Methi Paratha
5
Sonal Modi
 on 10 Oct 16 08:14 PM


I prepared this for dinner and everyone liked it. Carom seeds enhance the taste. Thank you!!
Reply
Methi Paratha
5
Payal Parikh 86
 on 08 Oct 16 12:41 PM


When I am bored of the regular parathas I make these and serve them with a nice subzi and dal and it makes a completle meal. The taste of methi is good and doesn''t taste bitter
Reply