A traditional North Indian flatbread, methi paratha combines the earthy flavour of fresh fenugreek leaves (methi saak) with the warmth of Indian spices to create a hearty and flavourful meal. This nutrient-dense, flavor-bursting paratha is ideal for breakfast, lunch, or dinner. From the ingredients to professional advice, serving ideas, and variants, this blog will walk you through creating the ideal Methi Paratha.
Basic outline
- Introduction
- Ingredients
- For the Dough
- For Cooking
- Step by step process
- Step1:prepare the Methi Leaves
- Step 2:make the Dough
- Step 3: roll the Parathas
- Step 4:cook the parathas
- Step 5: repeat and Serve
- Tips for Perfecting recipe
- Serving and variations
- Health benefits
- conclusion
- FAQS
Introduction to Methi Paratha
Fresh methi leaves, whole wheat flour (atta), and a variety of spices are used to make the adaptable flatbread known as methi paratha. The subtle bitterness of fenugreek leaves is well-known, and it blends well with the spice blend to produce a tasty and well-balanced dish. This recipe is easy to follow and ensures a tasty result, regardless of your level of cooking experience.
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| Methi Paratha Recipe: A Perfect Blend of Taste and Nutrition |
Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- 1 cup fresh methi leaves (finely chopped)
- 1 teaspoon ginger (grated)
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon red chili powder
- 1–2 green chilies (finely chopped)
- Salt to taste
- 1/2 teaspoon sugar (optional, to balance bitterness)
- 1 tablespoon refined oil
- Water as needed
For Cooking:
- Refined oil or ghee for frying
Step-by-Step Preparation Instructions
Step 1. Prepare the Methi Leaves
1. To get rid of grit and debris, give the methi leaves a good wash.
2. Finely chop them after patting them dry with a kitchen towel.
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| Cleaning and chopping methi leaves |
3. Heat some cooking oil in a heavy bottomed pan and cook the methi leaves.
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| Heating cooking oil |
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| Adding turmeric powder and salt |
Step 2. Make the Dough
1. Methi leaves, ginger, coriander powder, cumin powder, red chilli powder, green chillies, whole wheat flour and salt should all be combined in a large mixing bowl.
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| Adding all spices and herbs to atta |
2. Add the cooked methi leaves to the wheat flour.
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| Adding cooked methi leaves |
3. Mix well after adding refined oil and sugar.
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| Adding refined oil and sugar |
4. Add water little by little and knead until the dough is soft and flexible.
5. Let the dough rest for 20 to 30 minutes after covering it with a moist cloth.
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| Keeping the dough rest for 30 mins |
Step 3. Roll the Parathas
1. Roll the dough into small balls after dividing it into equal sections.
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| Dividing dough into small balls |
2. Dust a rolling surface with a small amount of flour.
3. Each ball should be rolled into a medium-thickness round paratha that is roughly 6 to 8 inches in diameter.
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| Rolled parathas |
Step 4. Cook the Parathas
1. A tawa, or griddle, should be heated to medium heat.
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| Heating a tava |
2. A rolled paratha should be placed on the heated tawa and cooked for 30 to 40 seconds, or until bubbles form.
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| Heating the paratha |
3. Turn the paratha over and drizzle it with a little ghee or refined oil.
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| Drizzling with oil and ghee |
4. To guarantee even cooking, turn over one again and lightly push with a spatula.
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| Cooking the paratha |
5. Cook until golden brown specks develop on both sides.
Step 5. Repeat and Serve
1. Proceed with the remaining dough balls in the same manner.
2. Serve heated with a dollop of butter, pickle, or yoghurt.
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| Methi Paratha Recipe: A Perfect Blend of Taste and Nutrition |
Tips for Perfecting the Recipe
1. Make use of fresh methi leaves: They improve the parathas' taste and nutritional content.
2. Knead thoroughly: Soft and fluffy parathas are guaranteed when the dough is soft.
3. Cook over medium heat: to ensure consistent cooking and avoid scorching the parathas.
4. Carefully add sugar: a small sprinkle will counteract the bitterness without dominating the flavour.
Serving Suggestions and Variations
Serving Suggestions:
1. Serve alongside a dish of raita or yoghurt.
2. Serve with lime pickle or tart mango.
3. For a full dinner, serve with a side of vegetable curry or dal.
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| Methi Paratha Recipe: A Perfect Blend of Taste and Nutrition |
Variations:
1. Stuffed Methi Paratha: Include a paneer or spicy potato stuffing.
2. Gluten-Free Version: Substitute wheat flour with gluten-free flour.
3. Spicy Twist: To add more heat, add more green chillies and chilli powder.
Health Benefits of Methi Paratha
1. Packed with Nutrients: Vitamins A, C, and K are abundant in methi leaves.
2. Digestive Aid: The presence of fibre facilitates digestion.
3. Control of Blood Sugar: Fenugreek is well known for its capacity to control blood sugar levels.
4. Calorie-efficient: Ideal for people watching their weight.
Nutrition Facts
Methi Paratha Recipe
| Fat 6 g | 9% |
| Saturated fat 0 g | 0% |
| Magnesium 40 mg | 10% |
| Potassium 150 mg | 3% |
| Carbohydrates 28 g | 9% |
| Fiber 4 g | 14% |
| Sugars 1 g | 1% |
| Protein 5 g | 10% |
| Sodium 250 mg | 11% |
| Vitamin C 10 mg | 11% |
| Vitamin A 300 IU | 6% |
| Vitamin K 30 mcg | 30% |
| Calcium 80 mg | 8% |
| Phosphorus 120 mg | 12% |
| Iron 3 mg | 17% |
* Percent Daily Values are based on a 2000 calorie diet.
Conclusion
Everyone may enjoy the tasty, nutritious, and simple-to-make delicacy known as methi paratha. For those seeking a filling breakfast or a quick dinner option, this recipe is perfect. Try different versions and ways to serve it to make it your own. Savour the warmth of Indian spices and the goodness of methi in each bite!
FAQs about Methi Paratha
Is it possible to utilise dried methi leaves?
If fresh methi leaves are not available, you can substitute dried methi leaves (kasuri methi). Use roughly two to three tablespoons.
How should leftover dough be stored?
Keep it in the fridge for up to 24 hours in an airtight container. Before rolling, allow it to reach room temperature.
Is it possible to prepare these parathas without oil?
They may not have the distinctive crispiness if you dry-cook them on a non-stick tawa.
Can children eat Methi Parathas?
Of course! If offering to children, cut back on the spices a little.
Prepare this delightful Methi Paratha at home and let us know your experience. Have questions or unique variations to share? Drop them in the comments below!
Methi Paratha recipe
Fresh methi leaves, whole wheat flour (atta),
and a variety of spices are
used to make the adaptable flatbread
known as methi paratha. The subtle bitterness of fenugreek leaves
is well-known, and it blends well with the spice blend
to produce a tasty and well-balanced dish
____________ _________
For best results follow the
step by step
preparation above the
recipe card
INGREDIENTS
For the Dough:
- □ 12 cups whole wheat
flour (atta) - □ 1 cup fresh methi
leaves (finely chopped) - □ 1 teaspoon ginger (grated)
- □ 1 teaspoon coriander powder
- □ 1/2 teaspoon cumin powder
- □ 1/2 teaspoon red chili powder
- □ 1–2 green chilies (finely chopped)
- □ Salt to taste
- □ 1/2 teaspoon sugar (optional,
to balance bitterness) - □ 1 tablespoon refined oil
- □ Water as needed
For Cooking:
- □ Refined oil or ghee
for frying
Additional Ingredients
METHOD
- □ To get rid of grit and debris,
give the methi leaves a good wash. - □ Finely chop them after patting
them dry with a kitchen towel. - □ Heat some cooking oil in a
heavy bottomed pan and cook
the methi leaves. - □ Add turmeric powder and
salt and saùte the methi leaves. - □ Methi leaves, ginger, coriander
powder, cumin powder, red chilli
powder, green chillies, whole wheat
flour and salt should all be
combined in a large mixing bowl - □ Add the cooked methi leaves
to the wheat flour. - □ Mix well after adding refined
oil and sugar. - □ Add water little by little and
knead until the dough is
soft and flexible. - □ Let the dough rest for 20 to 30
minutes after covering it
with a moist cloth. - □ Roll the dough into small balls
after dividing it into equal sections. - □ Dust a rolling surface with
a small amount of flour. - □ Each ball should be rolled into
a medium-thickness round paratha
that is roughly 6 to 8 inches in diameter. - □ A tawa, or griddle, should
be heated to medium heat. - □ A rolled paratha should be placed on the heated
tawa and cooked for 30 to 40 seconds
, or until bubbles form. - □ Turn the paratha over and
drizzle it with a little
ghee or refined oil. - □ To guarantee even cooking, turn over one again and
lightly push with a spatula. - □ Cook until golden brown specks
develop on both sides. - □ Proceed with the remaining
dough balls in the same manner - □ Serve heated with a
dollop of butter, pickle, or yoghurt.
NOTES
- □ Make use of fresh methi leaves: They improve the parathas
taste and nutritional content. - □ Knead thoroughly: Soft and fluffy parathas are
guaranteed when the dough is soft. - □ Cook over medium heat: to ensure consistent cooking
and avoid scorching the parathas. - □ Carefully add sugar: a small sprinkle will counteract
the bitterness without dominating the flavour.
NUTRITION INFO
Nutrition Facts
Methi Paratha Recipe
| Fat 6 g | 9% |
| Saturated fat 0 g | 0% |
| Magnesium 40 mg | 10% |
| Potassium 150 mg | 3% |
| Carbohydrates 28 g | 9% |
| Fiber 4 g | 14% |
| Sugars 1 g | 1% |
| Protein 5 g | 10% |
| Sodium 250 mg | 11% |
| Vitamin C 10 mg | 11% |
| Vitamin A 300 IU | 6% |
| Vitamin K 30 mcg | 30% |
| Calcium 80 mg | 8% |
| Phosphorus 120 mg | 12% |
| Iron 3 mg | 17% |
* Percent Daily Values are based on a 2000 calorie diet.
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