Methi Paratha Recipe | Methi Roti | Methi Thepla

Methi Paratha prepared with whole wheat flour, fenugreek leaves, and spices is a North Indian breakfast recipe. This paratha can be had as a breakfast or tea time snack. This recipe was given by one of my friend Mayuri Bhavsar who hails from Gujarat. You can name this recipe as Methi Paratha, Methi ka Paratha, Fenugreek Paratha, Methi Roti or Methi Thepla.

Methi is nothing but fenugreek leaves. We all know fenugreek leaves are rich in minerals such as iron, calcium, potassium. So it is good to include in your daily diet. You can either use fresh fenugreek leaves or dried one. If using fresh fenugreek leaves, thoroughly wash fenugreek leaves using water. Drain water completely. Spread the fenugreek leaves on a kitchen towel and drain remaining water completely. Then finely chop the leaves with tender stem only. Discard the thick stems. Similarly if using dried fenugreek leaves, soak the dried leaves in warm water for 5 to 10 mins. Again, drain water completely. Spread the fenugreek leaves on a kitchen towel and drain remaining water and then use.

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The curd/yogurt is used to soften the paratha, so don’t skip it. You can also add a tbsp of besan/gram flour to make soft paratha. Use warm water to knead the dough. Allow the dough to rest for at least half an hour. More you knead, the dough becomes smoother and paratha would be softer. Roll paratha little thicker than normal roti. If you roll it very thin then it would become crispy after a while. It will not stay soft for a very long time. This paratha can be served with curd and any pickle of your choice. Now let us see how to prepare this Methi Paratha.

Methi Paratha Recipe | Methi Roti | Methi Thepla

Print Recipe

Healthy & delicious Methi Paratha.

• CourseBreakfast
• CuisineNorth Indian

Servings	Prep Time
8 pieces approx	20 minutes (excluding rest time)

Cook Time

5 minutes for each paratha

Servings Prep Time 8 pieces approx 20 minutes (excluding rest time)

Cook Time 5 minutes for each paratha

Methi Paratha Recipe | Methi Roti | Methi Thepla Print Recipe Healthy & delicious Methi Paratha. CourseBreakfast CuisineNorth Indian Servings Prep Time 8 pieces approx 20 minutes (excluding rest time) Cook Time 5 minutes for each paratha Servings Prep Time 8 pieces approx 20 minutes (excluding rest time) Cook Time 5 minutes for each paratha

Ingredients

• 1.5 Cups Whole wheat flour/Atta
• 2 bunch Fenugreek leaves/Vendaya Keerai
• 1/4 tsp Turmeric powder
• 1/2 tsp Chili powder
• 1/4 tsp Coriander powder
• 1/4 tsp Asafoetida/hing
• 1 tsp Ginger,Garlic,Green chili paste 1/2 inch ginger, 3 garlic pods, 2 green chilies
• 1 tsp Sesame seed/Ellu
• 1/4 tsp Omam/Ajwain/Carom seed
• 1 tsp Sugar
• 1 tbsp Yoghurt/Curd
• salt to taste
• 2 tsp oil to mix in dough
• 1/4 cup oil to drizzle on roti

Servings: pieces approx

Instructions

1. Thoroughly wash fenugreek leaves using water. Drain water completely. Spread the fenugreek leaves on a kitchen towel and drain remaining water completely. Then finely chop the leaves with tender stem only. Discard the thick stems.
2. In a wide bowl, sieve and add whole wheat flour, finely chopped fenugreek leaves, turmeric powder, chili powder, coriander powder, hing, ginger garlic chili paste, sesame seed, ajwain, sugar, salt to taste, 2 tsp oil. Crumble all the ingredients. Add yogurt and mix well. Then add warm water little by little and make a soft dough. Let the dough rest for at least half an hour.

   
3. After half an hour knead the dough once again. Fenugreek leaves release water and dough should be little sticky. Add a tbsp of flour and knead thoroughly. Now make the equal size of 8 balls and set aside.

   
4. Flatten and coat it in flour on both sides. Now using rolling pin, roll the dough to thick sheet than normal roti.

   
5. Meanwhile turn on the gas to medium flame and place the griddle to heat. Place the flattened dough on the griddle. After few seconds you will notice bubbles on the paratha. In this stage flip paratha and add a tsp of oil on top. Wait for a minute till the other side is cooked. Turn the Paratha again and add oil to the other side. Cook Paratha on both sides. Repeat the process for the remaining dough balls. Serve methi paratha with curd and pickle.

   

Recipe Notes

• You can either use fresh fenugreek leaves or dried one too.
• The curd/yogurt is used to softening the paratha, so don't skip it.
• Use warm water to knead the dough.
• Allow the dough to rest for at least half an hour.
• More you knead, the dough becomes smoother and paratha would be softer.
• Roll paratha little thicker than normal roti. If you roll it very thin then it would become crispy. It will not stay soft for a very long time.

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You might also like Naan, Whole Wheat Garlic Naan, Paneer Butter Masala, Butter Chicken.

Healthy and delicious Methi Paratha is ready to relish.

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