breakfast

Methi Paratha Recipe

8:13:00 AM

Methi Paratha is a crispy and crunchy Indian bread. It is rich methi flavored paratha recipe with fenugreek leaves, herbs and spices. I have learn this recipe from my Mom. This is one of our favorite paratha dish of my family. Paratha's are made up with differ-differ flavors according to our tastes and Methi Paratha is one of them.

It is a nutritious and yummy Indian even bread arranged utilizing Methi leaves (fenugreek leaves) and other Indian flavors. With this formula extraordinary procedure, planning Methi Paratha is an amazingly  simple assignment; it just requires preparing a dough, using which dough is kneaded and paratha is cooked in a normal way. It's just simple, easy and healthy.
This is healthy as well as tasty delicious paratha. They are great for breakfast and best going with homemade curd, any dry veggie, aloo bhartha and choice of pickle. This is the best time to make this paratha because this is a seasonal veggie & it comes in winters only. The taste of this paratha comes out very well in winters.

This is perfect food to take along for long journey, because it's not sticky and as well as their taste and texture is remain same...crunchy, when it is cold also. It is very nutritious also as well as yummy Indian bread, which is liked by every generation. 

You can make end number of parathas like 

purple cabbage paratha
poha missi roti
rice paratha,
poha thepla
papad paratha,  
Leftover sambar paratha, lachha paratha
onion paratha and many more.

Let's start to make this quick and healthy recipe of methi paratha with simple step-by-step process.
Ingredients :

Wheat Flour - 2 cups
Finely Chopped Fenugreek or Methi leaves - 1 Bunch
Salt to taste
Red chilli powder
Garam masala powder

Ajwain / Carom seeds (optional, I didn't used it but who like carom seeds in paratha, they can add it)
Chopped Coriander leaves

Water
Oil - 2 tbsp added in a dough
Desi Ghee for frying

Preparation Method :

1. First chopped methi leaves and then washed it properly to remove dirt and impurities from fenugreek leaves.

2. Combine whole wheat flour, add a teaspoons of oil, salt, red chilli powder, garam masala powder, chopped coriander leaves and prepared chopped methi leaves in a deep bowl, rub the flour using with your hands without water just like bread crumb.

3. Now, add water as required and knead a smooth and soft dough. Keep it aside the dough for 10-15 minutes.


4.
Divine the dough into medium sized balls. Take a medium sized ball and roll out the half way to a roti and add little bit oil/desi ghee inside the roti in center and spread it using with your hands, now close the roti as shown in the picture and flatten it in between your palms.


 5. Roll out the same again very gently into a roti but little bit thick other than plain roti.

6. Now place it on a heated tawa and cook it as you would cook plain paratha. Cook one side with oil until light brown spots appear on one side as shown in above pic. You can use the above dough for making "Methi Puri" also a crispy deep fried Indian bread.

 
7. Serve hot-hot paratha with yummy any of your favorite pickle, curd, white butter, dry aloo veggie and tea.

 Note :- Keep this dough for 4-5 days in a fridge. 

Happy Cooking & Enjoy :)

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