Methi Parathas are Indian flatbreads made of Whole wheat flour, spice, and methi leaves, also known as fenugreek. The healthy, delicious and delicious parathas are iron-rich and make a wonderful breakfast, or for any food. “Methi” is a Hindi term for “fenugreek as well “Paratha” is a term that means “flatbreads”. Thus methi paratha are flatbreads that have fenugreek leaves inside the recipe. Methi refers to both seeds and leaves, but in this recipe, it’s the leaves.
These are served with curd, pickle, or chutney as a breakfast, or as a main dish. Personally, we love them served with the addition of a raita or eat simple with a Lassi to go with it.
The leaves of Fenugreek, in addition to being healthy, they are considered to assist in the management of blood sugar levels and relieve of constipation. Therefore, it’s best to incorporate them into your diet routinely. In Indian food, we can make a variety of meals using the leaves including methi rice Pulao, methi aloo as well methi thepla.
Methi Paratha Recipe
Methi Parathas are healthy and nutritious flatbreads made of wheat flour which are flavorful with fresh fenugreek leaves salt and spices. They have the most fresh flavor, and an ideal soft and flaky consistency, homemade methi-based parathas are among the most delicious! Do away with frozen parathas from the grocery store to whip up the most efficient and most fresh recipe to make this homemade leafy delight.
In India We make a variety of types of flatbreads that we can use for the everyday meals, of which are the parathas. They’re a popular form. They are prepared in a variety of forms, including stuffed laid out or simply plain.
The recipe’s ingredients
The methi parathas usually are just plain, and do not require layers. But my mother always cooked methi layered parathas to us. I have made them exactly the same way, and my kids also enjoy these. In this blog post, I’ve demonstrated how to make layers of parathas and methi the roti.
The major difference lies in how they’re rolled. Making the layers of parathas requires a little more time than making the regular methi roti. If I’m short of time, I prefer methi roti because they’re super fast. I sometimes roll these using jeera aloo in order to create rolls for my children’s schools. They love them in this manner.
Methi Parathas are delicious by themselves since they’re lightly spiced. They are also delicious with plain curd, raita Chutney, pickle, or any other curry. If you have kids or younger children in your at home, offer them lattice or lassi served in the side dish.
How to prepare Methi Paratha?
Cleaning and preparing methi leaves
Pick only leaves off methi’s stalks. Thin stalks are good. Spray some vinegar, and then sprinkle some salt. Let them sit for five minutes before washing them thoroughly. This will help get rid of residues from pesticides in the methi leaves. Then, you can discard the water, and wash them well again several times. Place them in the colander to shake slowly so that the excess water drains away completely. It is recommended to use half a cup of fresh methi leaves per cup of the atta. It is possible to use more if you would like.
Bake the dough
1. To a mixing bowl, add
• 2 cups of wheat flour or atta
• 1 1/2 teaspoons crushed garlic
• 1 teaspoon powdered red chili, or one chopped green chili
• 1/4-1/2 teaspoon garam masala powder Ajwain powder
• One cup of finely chopped methi leaf chop this can enhance the flavor of the fenugreek leaf
• 2 to 3 tablespoons of fresh curd or yogurt (optional)
2. Mix the dough using just enough water that is warm. Start with 1/3 cup of water and you can add more as needed. You can add one teaspoon of oil.
3. Make a dough that is pliable. Keep it in the fridge for around 30 minutes. It helps digestion of the parathas quickly. If you are short on time, cook them immediately.
Roll Methi Paratha
4. The dough is divided into between 8 and 9 equally sized balls. Then roll them out into ball size.
5. The rolling surface should be sprayed with flour. Sprinkle the flour all over the balls.
The Layered Triangle Methi Paratha
6. In order to make paratha layered make layers, spread half teaspoon of oil or melt Ghee over the roti.
7. Fold it into half. Spread more oil on it or melt the ghee.
8. Then fold it over in order to form an equilateral triangle.
9. It is then rolled up to create a methi-like paratha that is thick and layered.
Toast
10. Toast them in an oven that is hot on an extremely high heat. As you can see small bubbles, flip the methi paratha. Use the wooden spoon or the kitchen paper towel to puff it out well.
Toast it both sides until light brown spots are visible. Don’t over cook them as they become to be hard. Pour a little oil or ghee over them. Then, stack the parathas one on top of each other, to ensure they stay soft. Make sure to cover them until serving time.
11. Add butter or ghee. Serve methi paratha hot and with any curry, dal, or the chutney.
12. Make it into an equal size paratha. It is little more thick than Roti. Completely roll the parathas. Put them in the floor in a dry area.
Toast Methi Roti
13. When the tawa is it is hot, add the paratha in it and allow to cook. As soon as you notice bubbles appearing, flip it over onto the opposite side, and cook.
14. Spread ghee on Methi Paratha.
To keep them soft, stack them.
Pro Tips
• The dough should rest for at least 30 minutes results in super smooth methi parathas. They are also easy to digest since it is a gluten-based product as well. You can also cut them out if you do not have a lot of time.
• A small quantity of yogurt improves the taste of methi-based parathas, it cuts the bitterness of methi leaves. It also helps them become more soft. But it’s not mandatory.
• Spices – Use the spice according to your preference. It is also possible to use ginger as a substitute for garlic. Green chilli is a good substitute for the red chilli powder. The use of spices is completely optional but they are still delicious when served with a curry and pickle or chutney.
• I typically pluck methi leaves on the day I purchase them, and then store the methi leaves in a glass container covered with kitchen towels. They will stay extremely fresh, if they’re non-wet and in no touch with any water. This will save you much time when you prepare mythi parathas.
Ingredients (Us Cup = 240ML )
• 2 cups of Whole wheat flour (atta)
• 1 cup of methi leaves (tightly sealed, packed with fenugreek leaf)
• 1 teaspoon of salt (adjust the amount to suit your needs)
• 1/4-1/2 teaspoon garam masala or Ajwain (carom seeds)
• 1 1/2 teaspoons crushed garlic
• 1 tablespoon chilli powder, 1/4 teaspoon or 1 chopped green chili
• 1 teaspoon of oil to knead
• 2-3 tablespoons Ghee or oil to grease layers
• 1/3 cup of water (adjust according to your needs)
an option
• 1 to 3 teaspoons yogurt (curd) (optional)
Cooking Steps & Instructions
Preparation
- Pick methi leaves off the stems. Spray vinegar with a sprayer and sprinkle salt over them and allow the methi leaves for 5 minutes. Then rinse them thoroughly with water. Rinse them several times. Then drain them into an empty colander. Shake them off the excess water so that it is drained away.
- Chop methi leaves in pieces, then grated the garlic. If you are using chilies with greens, fine chop the green chilies.
- In a bowl, mix atta, salt, minced methi leaves curd (optional) and the garam masala powder garlic and green chilies.
- Begin to mix and add water bit by little, to create the dough soft and pliable, not sticky.
- Add 1 teaspoon oil and repeat the kneading for a minute or two until it is it is soft. The dough can be left to rest for 30 mins if you are able to. The resting process also aids in making more soft and fluffy parathas.
- The dough is divided into 8 portions. Make them into smooth balls. Set aside.
How do you prepare Methi Paratha?
• The rolling surface should be sprayed with flour. lay a ball of dough on top of the flour. It should be evenly coated with flour over both sides.
• The ball is rolled to form parathas, but not too thick or thin.
• To make methi-layered paratha make layered methi paratha, spread half teaspoon of oil or ghee all across the paratha. Then fold it into half. Then repeat smearing ghee. Then fold it into a triangle. This is then rolled to form the shape of a triangle paratha. Refer stepwise pictures for understanding.
• In this way, you can make 3 or 4 parathas. Then, set aside.
• The tawa should be heated over a medium-high flame. Clean the flour that has accumulated in the paratha. Place the methi paratha onto the tava.
• Then you’ll see small bubbles appear on the paratha and the next step is to turn it upside down. Push down using the help of a spatula made from wood to aid with puffing.
• Pour some oil or ghee over the methi paratha.
• Then flip it to the other side, cook and press until they’re lightly browned and cooked thoroughly. Arrange them one on top of each other, to make them in a soft.
• Take care to clean up the flour off the griddle using an old kitchen towel prior to you start toasting your next piece.
• Serve methi parathas served with chutney, yogurt, the dal, or pickle.
Information on nutrition (estimation only)
- Nutrition Facts
- Methi Paratha Recipe
- Amount Per Serving
- 161 Calories from Fat
Daily Value
- Fat 6g 9%
- Saturated Fat 3g 19%
- Trans Fat 1g
- Cholesterol 10mg 3%
- Sodium 78mg 3%
- Potassium 122mg 3%
- Carbohydrates 24g 8%
- Fiber 4g 17%
- Sugar 1g1%
- Protein 5g10%
- Vitamin A 27IU1%
- Vitamin C 1mg1%
- Calcium 136mg14%
- Iron 2mg 11%
Percent Daily Values are based upon 2000 calories of a diet.
