Recipe for Methi paratha | how to make Methi paratha
Methi Paratha is a traditional paratha(flat bread) recipe of indian cuisine made for breakfast. This healthy Methi Paratha is made by using whole wheat flour, spices and methi leaves. It is eaten with chutney, pickle, Dahi, Dal and gravy.,
Methi leaves known is also known as fenugreek leaves. The word fenugreek has its origin in the Latin language. It is commonly seen in the Mediterranean area of southern Europe.
This leaves has numerous health benefits and have used for ages. So we can include these herb in our diet by making this healthy Methi paratha.
| Methi paratha |
Methi paratha is good for health. Due to the presence of Methi leaves in it Methi paratha can improve our health and wellness.
You can see how this paratha can help our health
• These Methi leaves can control glucose metabolism and thus helpful in type 2 diabetes.
• It can also help in controlling cholesterol levels, heart health and blood lipids.
• Improve bowel movement
• It also reduce skin blemishes and good for long and lustrous hair.
You can read one of the best fenugreek leaves recipe which is healthy Jeera Methi palak recipe.
Making this paratha at home is very simple. You can make different shapes of Methi paratha like round shaped, triangular Methi paratha and lachaha Methi paratha at home. You can even make stuffed Methi paratha as well.
How to store Methi leaves
Generally we buy Methi leaves in a bunch and end using only a part of it. And wrap up them in a new paper or absorbent and keep in refrigerator. This way we can store them for 2 - 3 days only.
But you can store them for up to 15 days by using another popular method.
First separate the leaves from the stem and wash nicely to remove any dirt. Pat them dry. After that you can directly fry them in hot oil for 1 minute. Or saute them in medium flame on a pan till moisture of the leaves absorbed. Remove and cool down completely.
| Fried Methi leaves |
After that store in a air tight container and keep in freezer.
Tips
Methi leaves are little bitter in taste so you can blanched the for few minutes to reduce the bitterness.
I often use to fry Methi leaves and store them. And whenever want to make a Methi paratha just apply those fried Methi leaves on the dough and make the paratha.
Fried Methi leaves doesn't taste any bitterness. And it is perhaps the best easy method to make a Methi paratha quickly.
You can use boiled mashed potato while making the Methi paratha dough. This makes the paratha soft and more nutritious. You can take two paratha for a complete meal as well by these method.
Stuffed Methi paratha is another good option for you to try if you like more Methi leaves in your paratha. For that you need to make a fillings of Methi leaves with the spices.
For that heat oil in a pan and fry 1 teaspoon chopped garlic with 1/2 teaspoon cumin seeds. Then add the chopped Methi leaves and saute for 2 minutes or till the leaves moisture evaporated.
Add red chilli powder, chopped green chili and salt. When the mixture become dry remove in a plate and cool down completely.
After cool down, stuffed them in a dough and roll to make a paratha.
Similarly you can make besan Methi paratha also by adding besan( gram flour) with all the other ingredients as mentioned below.
Punjabi Methi paratha
If we talk about paratha then one place that come first is Punjab. It has a rich heritage of foods in Indian cuisine.
Punjabi foods are rich in ghee, cream , butter and white makkan. So to make Punjabi Methi Paratha we need carom seeds, lal mirch powder, jeera powder, green chili, coriander powder. Mix all these ingredients with atta to make the dough for Methi paratha. Amchur powder is another ingredients that is used in Methi paratha in Punjab.
Roll the parathas and roast them on Tawa with ghee.
Serve these Punjabi Methi paratha topping with white makkan, Dal makhani or chole. In Punjab lachaha Methi paratha is very popular and made by roasting them in a clay tandoor.
If you love the recipe of Methi Paratha then I am sure you would love the recipe of Excellent aloo paratha recipe as well.
Methi paratha recipe
Methi paratha
Methi paratha is a traditional paratha recipe from Indian cuisine made for breakfast and lunch box. Methi leaves gives an aromatic rich flavour to this flat bread. It is served with pickle, chutney, curd and dal.
Preparation time :- 15 minutes
Cooking time :- 10 minutes
Total time :- 25 minutes
Yeilds :- 2 servings
Author :- Mobasir hassan
Ingredients :-
• 1 cup whole wheat flour ( Atta)
• 1/2 cup chopped Methi leaves(fenugreek
leaves)
• 1/3 teaspoon red chilli powder
•1/2 teaspoon carom seeds(optional)
• 1/3 teaspoon cumin powder (jeera)
• 1/4 teaspoon coriander powder(dhaniya)
,• 2 green chili finely chopped
• 1/4 teaspoon salt or as per taste
• 1/2 teaspoon oil kneading
• Ghee or butter for frying
How to make the recipe
Preparation
1. Take the wheat flour in a mixing bowl and mix with finely chopped methi
leaves, cumin powder, coriander
powder, chopped chilli and salt.
2. Add little water and begin to knead to
make a soft roti like dough. Add water
little by little as required.
3. Mix 1/2 teaspoon oil and knead again
again for a minute for smooth finishing.
Cover and rest for 10 minutes.
4. Divide the dough mixture into equal
small parts and make round shaped
balls. Buy
Making the Methi paratha
1. Flour the rolling area and dust a doughball with flour from both sides.
2. Roll the dough into a round shaped
paratha keeping slightly thick than
chapati. You can give it a triangular
shaped or make lachaha paratha.
3. Make 4 - 5 parathas with the dough ball.
Keep them aside.
4. Heat a non stick pan or tawa in medium
high flame and place a paratha on it.
5. Tiny bubble will start on the Paratha
then flip it and slightly press with a
spatula to evenly cooked from all sides.
6. Apply some butter or ghee over the
paratha and flip to other side. Similarly
press evenly and apply ghee to the
paratha and cooked till light brown and
done evenly.
7. Similarly repeat with the remaining
dough balls and keep them one over
others to keep soft.
8. Serve them with curd, pickles and
salad or plain Dal.
Video
Video for Methi paratha recipe
Nutritional value (estimated only)
Serving size :- one paratha
Calories :- 131 kcal
Carbohydrate :- 25 g
Protein :- 7 g | Fat :- 8 g
Serving tips for Methi Paratha
• Methi paratha can be served with chutney, pickle, curd and Dal.
• Chole or chana masala and Dal makhani are also goes well with Methi paratha.
Recipe notes
• You can mix carom seeds in the dough to make the paratha as well.
• Mixing red chilli powder is optional but it gives a nice colour and balance the flavour of the Methi leaves.
You can make more healthy and nutritious paratha recipe like Healthy Paneer paratha recipe.
You can read the step by step photos and instructions for making the Methi paratha recipe below with round shaped, triangular shaped and lachaha shaped Methi paratha recipe.
Preparation
1. Mix wheat flour(atta) with chopped Methi leaves, red chilli powder, cumin powder, coriander powder, chopped chilli and salt. If you like can add carom seeds (ajwain) as well.
| Mixing ingredients |
2. Now slowly add water and knead everything well to make a smooth chapati like dough.
| Methi paratha dough |
3. Grease with oil and left to rest for 15 minutes.
Rolling Methi paratha
4. Make small equal size ball from the dough.
| Dough balls |
5. Dust a dough ball with flour from all sides and roll evenly to make a round shaped paratha.
| Rolling Methi paratha |
Roasting Methi paratha
6. Heat a tawa or non stick pan on medium hot and place the paratha on it to cook. When small bubbles start to appear, flip it and cook the other side as well
| Roasting Methi paratha |
7. Apply ghee or oil over both sides and cook to light brown.
| Roasting Methi paratha |
8. Similarly roast all the paratha and serve with chutney and salad.
| Methi paratha |
Triangular Methi paratha
9. After rolling the dough ball into round shaped apply oil or ghee over it.
10. Fold it to half and apply ghee or oil again.
11. Fold it again to make a triangle.
12. Now roll it triangle wise slightly to make triangular shaped paratha.
| Triangular Methi paratha |
Lachha Methi Paratha
13. After rolling the dough ball into round shaped, apply ghee on it.
14. Now start creating pleats by folding with the help of fingers.
| Folding lachha Methi paratha |
15. Stretch the pleats dough as much as possible. Begin to roll the pleats dough like a swiss roll. And secure the end by pressing gently.
16. Now dust it with flour and roll to a thin circle like paratha.
17. Roast them on tawa till light crisp brown with ghee or oil.
| Lachha Methi paratha |
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