Methi Paratha Recipe – How to make Methi Paratha – Fenugreek Paratha – Step by Step Recipe

If you are looking for more Methi Recipes then do check Methi Na Gota, Menthi Kura Pappu, Methi Corn Pakoda, Methi Millet Pulao, Methi Sambar, Methi Jowar Roti, Methi Carrot Subzi and Methi Poha.

Methi Ka Paratha / Fenugreek Leaves Paratha Recipe

Hari Chandana Ponnaluri

Soft, delicious and flavorful Indian flatbread made with fresh fenugreek leaves, spices and whole wheat flour

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 2

Calories 269 kcal

Ingredients

  

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• ▢ 1 cup Wheat Flour
• ▢ ½ cup Fenugreek Leaves, tightly packed
• ▢ 2 Garlic Cloves
• ▢ 1 Green Chilli
• ▢ ¼ tsp Cumin Seeds
• ▢ ⅛ tsp Turmeric Powder
• ▢ Salt to taste
• ▢ Oil

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Instructions

 

• Crush the garlic and green chilli into a little a little course paste and set aside.
• Wash and chop the fenugreek leaves and keep it aside.
• Heat 2 teaspoons of oil in a pan. Add the cumin seeds and fry for a few seconds.
• Then add the ginger garlic paste and fry for a few seconds.
• Add the chopped fenugreek leaves and turmeric powder and fry for a couple for minutes or until it wilts.
• Turn off the flame and let it cool.
• Take the flour, salt and fenugreek mixture in a bowl and combine.
• Make a smooth and pliable dough by adding water little by little. Knead it well.
• Cover the dough and keep it aside for 30 minutes.
• Divide the dough into 5 equal portions.
• Roll each ball into a circle.
• Heat a pan and place the paratha on it.
• Cook each side with little oil until brown spots appear on both sides.
• Once the paratha is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
• Keep covered to maintain softness.
• Serve hot with pickle and raita.

Nutrition

Calories: 269kcalCarbohydrates: 54gProtein: 9gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 77mgPotassium: 87mgFiber: 3gSugar: 1gVitamin A: 3IUVitamin C: 4mgCalcium: 250mgIron: 4mg

Nutrition values are estimates only.

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Instructions:

• Crush the garlic and green chilli into a little a little course paste and set aside.
• Wash and chop the fenugreek leaves and keep it aside.
• Heat 2 teaspoons of oil in a pan. Add the cumin seeds and fry for a few seconds.
• Then add the ginger garlic paste and fry for a few seconds.
• Add the chopped fenugreek leaves and turmeric powder and fry  for a couple for minutes or until it wilts.
• Turn off the flame and let it cool.

• Take the flour, salt and fenugreek mixture in a bowl and combine.
• Make a smooth and pliable dough by adding water little by little. Knead it well.
• Cover the dough and keep it aside for 30 minutes.

• Divide the dough into 5 equal portions.
• Roll each ball into a circle.
• Heat a pan and place the paratha on it.
• Cook each side with little oil until brown spots appear on both sides.
• Once the paratha is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
• Keep covered to maintain softness.
• Serve hot with pickle and raita.