April 09, 2023

Methichya Paratha Recipe | Fenugreek Leaves Paratha


Methi paratha - Fenugreek leaves paratha is a healthy diabetic friendly tasty food. Fenugreek leaves are slightly bitter in taste but other ingredients such as gram flour or besan, yogurt or dahi and red chilli or mirch powder, reduce the bitterness and adds taste to the paratha. Fenugreek leaves are rich in soluble fiber which helps control blood sugar level. 

These leaves are excellent sources of vitamin K and amino acids. Considering the  numeral health benefits of  methi leaves, I use them in various forms and methi paratha is one of them. Paratha is usually eaten for breakfast, lunch or dinner. 

It can be carried while travelling because it is very easy to pack in the lunch boxes along with dry chutney powder and pickle.  

I like soft paratha with coriander chutney, yogurt and pickle. To make a soft paratha, knead the dough and set aside for half an hour. 

This paratha dough can be stored in refrigerator for a couple of days. Methi leaves are available throughout the year. So methi paratha can be prepared at anytime to enjoy healthy and delicious dish.

Recipes you may like

How to Make Methi Paratha

Pluck the Methi leaves and rinse them thoroughly. Drain water  and allow them to dry. Chop the leaves finely. Place a wide pan on gas stove and pour a teaspoon of oil. Add chopped methi leaves and stir for 2 to 3 minutes. when methi leaves become slightly soft and the quantity reduces to half, switch off the flame and allow it to cool. 

When it cools, add gram flour, coriander cumin seeds powder, chilly powder, turmeric powder, yogurt and salt. Mix well and make a mixture. Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Mix well and knead it to a smooth dough. Set aside for at least 30 minutes. 

Make 6 to 7  round balls with the dough. Roll this balls in wheat flour and using a role rolling pin make round roti sized paratha. Methi paratha usually takes more time to cook than roti and chapathi. 

Heat tawa or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. Press the sides with spatula to cook the border properly. Cook till the base become firm and brown spot appears. Flip the paratha and cook till dark brown spot appears. Serve hot with chutney, yogurt, pickle and choice of your sabji.


How to Make Methi Paratha with Step by Step Photo

Pluck the methi leaves and wash them thoroughly. Chop the leaves finely.  Heat oil in a pan and add chopped methi leaves and stir 2 to 3 minutes. When methi leaves shrink and become soft, switch off the flame and allow it to cool.

Once it cools, add gram flour, coriander cumin seeds powder, chilly powder, turmeric powder, yogurt and salt.

Mix well and make a mixture. Do not add water.

Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Do not add any water. 

Mix well and knead it to a smooth dough. Add more wheat flour if needed. Set aside for 30 minutes. 

Make 6 to 7 round balls of the dough.

Roll this balls in wheat flour and place it on a board or polpat. Using a rolling pin make round roti sized paratha.

Heat pan or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. Cook till the base become firm and brown spot appears from bottom. Flip the paratha and cook till dark brown spot appears from another side also. 

Serve hot with chutney, chutney powder, pickle, yogurt and spicy sabji

Methi Paratha Recipe


   Prep Time
20+30 Minutes		  Cook Time
25 Minutes		    Cuisine
North Indian		  Servings
6-7 Parathas 		     Author    
Vidya

Ingredients
  • 2 Cups Tightly Packed Chopped Fenugreek Leaves / Methi Leaves
  • 2 Cups Wheat Flour / Gehu ka Atta / Kaneek 
  • 2 Teaspoon Coriander Cumin Seeds Powder/ Dhaniya Jeera Powder
  • 1/2 Teaspoon Turmeric Powder/ Haldi Powder
  • 1 Heaped Teaspoon Chilli Powder/ Mirch Powder / Thikhat
  • 2-3 Tablespoon Gram Flour/ Besan
  • 1/4 Cup Yogurt/ Dahi
  • Oil or Ghee 
  • Salt to Taste 

Instructions
  1. Heat oil in a pan and add chopped methi leaves and stir 2 to 3 minutes. 
  2. When methi leaves shrink and become soft, switch off the flame and allow it to cool.  
  3. Once it cools, add gram flour, coriander cumin seeds powder, chilly powder, turmeric powder, yogurt and salt. Mix well and make a mixture. 
  4. Now add two cups of wheat flour to the mixture. Add more wheat flour if needed. Do not add any water.  Mix well and knead it to a smooth dough. Set aside for 30 minutes. 
  5. Make 6 to 7 round balls of the dough. Roll this balls in wheat flour and place it on a board or polpat. 
  6. Using a rolling pin make round roti sized paratha. 
  7. Heat pan or griddle and place the paratha on it. Pour half teaspoon of oil or ghee around the paratha. 
  8. Cook till the base become firm and brown spot appears from bottom.
  9.  Flip the paratha and cook till dark brown spot appears from another side also. 

Serving Suggestions 
Always serve methi paratha hot. Any variety of chutney, chutney powder with yogurt, pickle and spicy sabji like matki usal, matar gobi sabji, chana potato sabji, jeera potato, rajma masala, stuffed brinjal and even bhindi fry goes well with methi paratha. If packed in the lunch box, make sure to pack some pickle. 

Notes
  1. Always buy green and fresh methi leaves for paratha. Do not buy fenugreek plants which has flower. They taste more bitter than baby plants.
  2. Do not forget to add gram flour or besan and yogurt or curd. They give soft texture to the paratha and enhance the taste. 
By at