Methi Paratha
Savor the nutritious and flavourful delight of Methi Paratha, a traditional Indian flatbread made from whole wheat flour and fresh fenugreek leaves (methi). The dough is kneaded with chopped methi leaves, along with spices like cumin, turmeric, and chili powder, then rolled out and cooked on a griddle until golden brown. This paratha is packed with the earthy, slightly bitter taste of fenugreek, balanced by the warm spices. Perfect for breakfast or as a meal with yogurt, pickle, or curry, Methi Paratha offers a healthy and delicious way to enjoy the goodness of fenugreek leaves in every bite.
Equipment
- Mixer Grinder
- Bowl
- Measuring Cups
- Rolling Board and Pin
- Knife
Ingredients
- 4 nos Green Chilli
- 5 nos Ginger
- 8 nos Garlic
- 2 cup Wheat Flour
- 1 tsp Carom Seeds
- 1 tsp Salt
- 2 tbsp Oil
- 1 bunch Fenugreek Leaves
Instructions
- Take a mixer jar and add4 nos Green Chilli, 5 nos Ginger, and 8 nos Garlic. grind it to form green paste.
- Take a bowl and add 2 cup Wheat Flour, 1 tsp Carom Seeds, 1 tsp Salt, 2 tbsp green paste and 2 tbsp Oil. Mix them thoroughly.
- Add small quantities of water as required and form a soft dough. Close with lid and keep it for resting.
- Now take 1 bunch Fenugreek Leaves, wash it and then chop it into small pieces. Collect in a plate or bowl.
- Now remove the lid from dough and make medium size ball pieces of it.
- Take a piece and give it a shape of Roti using rolling pin and board.
- Now sprinkle a layer of Chopped Fenugreek Leaves on it.
- Now take a knife and give one cut from centre to end. Fold it in triangle shape one above other to form final triangle shape.
- Close the edges by pressing the dough gently and now apply dry flour on both sides and give a shape of paratha using rolling pin and board. Keep it little thick.
- Heat a pan and roast the paratha on both sides, apply ghee on both sides and roast for a minute. Collect in a plate.
- Repeat the process make all parathas. Methi Paratha is Ready.
Video
Notes
Serve hot with butter or curd or pickle.