Methi Paratha is an Indian Flatbread made with whole wheat flour, Fenugreek or Methi leaves, herbs, and spices. These Punjabi Methi Ke Parathe are very healthy, nutritious, and flavorful alternative to normal Plain Paratha as they are loaded with iron, vitamins, fiber, and other minerals which has many health benefits, and will give a healthy start to your day as they are served in breakfast with Curd, Pickle, and Chutney.
In this Methi Paratha Recipe, the most important ingredient is Methi. Methi is called fenugreek in English. The Green Fenugreek leaves are available in both Fresh and Dried form. In fresh form, they are used to make many Indian Dishes such as Saag, Paratha, Curries, and Dal. While the Dried Fenugreek leaves, which are also known as Kasuri Methi, are used as a herb in different curries to enhance their aroma. I’ve also shared a homemade Kasuri Methi Recipe, which will help you to make this amazing herb at home.
About Methi Paratha
Methi ka Paratha, also known as Methi Roti or Methi Chapati. It is an Indian Flatbread recipe made with simple Whole wheat flour with fenugreek leaves in it. It is a very easy and quick way to make a healthy breakfast that is served with any curry, pickle, and plain Curd. It can be served for breakfast, lunch, or dinner. It is a very common dish, especially in North India, and in winter months when Methi is easily available.
Also, check out my other Paratha Recipes such as Aloo Paratha, Pyaz Paratha, Palak Paratha, Garlic Lacha Paratha, Gobi Paratha, and Paneer Paratha.
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Methi Paratha Recipe Video
Methi Paratha Ingredients
- 2.5 cups of Wheat Flour
- 1 tsp Jeera
- 1.5 tsp salt
- 3 tbsp Besan
- 1.5 cups of Methi leaves
- 2 finely chopped green chilli
- 3-4 tbsp Green coriander leaves
- 2 tbsp grated ginger
- Desi ghee
How To Make Methi Paratha
1. For making Methi Paratha, take 2.5 cups of Wheat Flour in a mixing bowl.
2. Add 1 tsp Jeera, 1.5 tsp salt, and 3 tbsp Besan to the bowl.
3. Add 1.5 cups of finely chopped Methi leaves. Before adding them, soak in water with 1 tbsp vinegar and 1 tsp baking soda for 5 minutes to remove the pesticides. Drain the water and then wash and rinse under running water 3-4 times. You can then place them on a kitchen towel to dry them, and then chop them.
4. Add 2 finely chopped green chilli, 3-4 tbsp finely chopped Green coriander leaves, and 2 tbsp grated ginger to the bowl.
5. First, mix everything well. Then, gradually add water and knead to make a normal dough like the one we make for making Rotis.
6. Add 2 tsp Desi ghee, mix and knead well. The dough for making Methi Paratha is ready now. Cover the lid and keep it aside for 10-15 minutes.
7. After 15 minutes, remove the lid, apply desi ghee to your palms, and make large Loi or wheat balls for making the Paratha.
8. Rub the ball in wheat flour and roll it with a rolling pin and a board. To give a triangle shape to the Paratha, first roll it into the shape of the Roti, then apply desi ghee, and sprinkle some wheat flour.
9. Fold it from the middle, apply desi ghee, and sprinkle wheat flour in the same manner.
10. Fold it again to give the dough a triangular shape.
11. Now, sprinkle some flour, and roll it into a thin triangle shape.
12. Heat a Pan on medium flame, and proceed to cook the Paratha.
13. As soon as it gets crisp on one side, flip it, and apply desi ghee on top.
14. Flip it, apply desi ghee on the other side as well, and cook both sides evenly until they get crisp and golden brown.
15. Serve with Curd, Amla Pickle, and butter. Enjoy!
Recipe Card
Methi Paratha
Ingredients
- 2.5 cups of Wheat Flour
- 1 tsp Jeera
- 1.5 tsp salt
- 3 tbsp Besan
- 1.5 cups of Methi leaves
- 2 finely chopped green chilli
- 3-4 tbsp Green coriander leaves
- 2 tbsp grated ginger
Instructions
- To make Methi Paratha, take 2.5 cups of Wheat Flour in a mixing bowl.
- Add 1 tsp Jeera, 1.5 tsp salt, and 3 tbsp Besan to the bowl.
- Add 1.5 cups of finely chopped Methi leaves. Properly wash them 3-4 times before adding them to the bowl.
- Add 2 finely chopped green chilli, 3-4 tbsp finely chopped Green coriander leaves, and 2 tbsp grated ginger to the bowl.
- First, mix everything well. Then, gradually add water and knead to make a normal dough like the one we make for making Rotis.
- Add 2 tsp Desi ghee, mix and knead well. The dough for making Methi Paratha is ready now. Cover the lid and keep it aside for 10-15 minutes.
- After 15 minutes, remove the lid, apply desi ghee to your palms, and make large Loi or wheat balls for making the Paratha.
- Rub the ball in wheat flour and roll it with a rolling pin and a board. To give a triangle shape to the Paratha, first roll it into the shape of the Roti, then apply desi ghee, and sprinkle some wheat flour.
- Fold it from the middle, apply desi ghee, and sprinkle wheat flour in the same manner, and fold it again to give the dough a triangular shape.
- Now, sprinkle some flour, and roll it into a thin triangle shape.
- Heat a Pan on medium flame, and proceed to cook the Paratha.
- As soon as it gets crisp on one side, flip it, and apply desi ghee on top.
- Flip it, apply desi ghee on the other side as well, and cook both sides evenly until they get crisp and golden brown.
- Serve with Curd, Amla Pickle, and butter. Enjoy!
