Meth Paratha is a quick Indian breakfast recipe. Methi Paratha Recipe is made with Methi (Fenugreek leaves), which is mixed in Whole Wheat Flour and spices while making paratha.
Methi is also known as Fenugreek and this green leafy vegetable is packed with unique taste and lots of nutrients. Methi (Fenugreek) leaves are very healthy to eat and this Methi Paratha Recipe or Methi Parantha is packed with so many flavors and nutrition. It is a healthy alternative to the plain paratha. Some people add besan (bengal gram flour) in this, but i prefer to make it only with whole wheat flour, so that paratha should not be heavy after eating.
Sometimes Methi leaves are bitter in eating, in such situation wash the leaves 2-3 times in fresh, warm water.
Methi paratha Recipe is a quick Indian Breakfast or a side accompaniment to any curry or sabzi. You can even pack it up for the School Tiffin of your kids or for the Lunch Box of your hubby, because these parathas remain soft and tasty for long time, if properly packed in a foil. You can enjoy this Methi Paratha with Papad, Pickle or Raita of your choice
Making Methi Paratha is one good way to add lots of Iron in the diet of Kids, specially who do not like greens, such as Spinach and Fenugreek. But Kids like Paratha’s, so in this way you can incorporate some greens in their diet.
Let’s start making Healthy and Nutritious Methi Paratha Recipe with step by step. For complete list of ingredients and step by step instructions, please refer to recipe snippet below.
Methi Paratha Recipe – Step by Step
Take a big bowl and mix Whole Wheat Flour, Ajwain, Turmeric Powder, Red Chili Powder, 2 tsp Oil and Salt to Taste.
Rinse the methi leaves very well in fresh water, drain and chop it finely.
Add chopped Methi Leaves and Green Chilies in the mixture of Wheat Flour and mix altogether.
Slowly add water and knead a smooth Dough. Keep the dough aside for 15-20 minutes to settle down. Divide the dough into equal portions or balls.
Take one medium sized ball of the dough and roll in a round shaped roti, just like we make Indian Chapati. 
Heat Tawa on medium high flame, drizzle few drops of Oil and place the rolled out Paratha over it. Cook the paratha over medium high flame for about 2 minutes from one side and then flip over.
Cook the Paratha from both sides till it is well cooked and little brown spots are appeared on both sides. Your Methi Paratha is now ready to serve with Roasted Papad, Pickle or Raita.
How to make Methi Paratha :
Methi Paratha Recipe is a Fenugreek based flat Indian Bread made with Whole Wheat Flour, Methi Leaves and spices. This Indian Paratha is generally made for Breakfast and is liked by all.
Ingredients
- 2 cups whole wheat flour/atta
- 1 cup fresh Fenugreek Leaves (methi), fine chopped
- 1/2 teaspoon ajwain (carom seeds)
- 2 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Oil for cooking
- Salt to taste
- Water to knead the dough
Instructions
- Rinse the methi leaves well, drain them completely and then chop finely.
- Take a big bowl and mix 2 cups whole wheat flour, 1 cup rinsed and finely chopped fresh Fenugreek Leaves (methi), 1/2 teaspoon ajwain , 2 fine chopped green chilies, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder, 2 tsp of oil and salt to taste.
- Mix well and with the help of water, knead a smooth dough. Keep the dough aside for 15-20 minutes to settle down.
- Divide the dough into 8 equal portions or balls. Take one medium sized ball of the dough and roll into medium sized roti, just like we make Indian Chapati.
- Heat a flat griddle or tawa, drizzle few drops of oil and place the rolled out roti on it.
- Cook the paratha over medium high flame for about 2 minutes from one side and then flip over.
- Drizzle few drops of oil and cook the paratha from both sides till it is well cooked and little brown spots are appeared on both sides.
- Methi Paratha is ready to serve. Make rest of the parathas in same way and serve with Pickle, Papad or Raita.
Notes
Methi paratha could be rolled as a lachha paratha or layered paratha. If you want you can mix 1/2 cup of gram flour (besan) in whole wheat flour. Dry Methi can be used instead of fresh Methi, and if you are using dry methi, then take 1 cup of dry methi, take out the visible dirt and pebbled out and soak it in a bowl with the water for half an hour so that all the soil settle down in the bottom of the bowl. Once it is soaked, with a strainer, drain and wash, and then mix with the flour. These parathas remains soft even hours later, if you keep them wrapped in a soft cotton cloth.
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This is my favorite paratha 🙂 Thanks priya for sharing this
VERY SIMPLE AND NICE
You and your recipe are great
Hi, methi paratha looks superb ! we are awaiting to see more & more recipes from you.
paratha looks so tasty 🙂 thanks priya