Methi paratha recipe | Methi ka paratha | How to make methi paratha
Author: Rumki Paul https://www.facebook.com/rumkisgoldenspoonhttps://www.instagram.com/rumkis.golden.spoon/https://www.pinterest.com/Rumkisgoldenspoon/https://twitter.com/RumkiSpoon
Course: Main
Cuisine: Indian
Preparation Time:
Cooking time:
Total time:
Servings: 3 Persons
Methi paratha recipe aka methi ka paratha is a healthy, delicious and flavoured recipe of paratha. It is an Indian flat bread recipe prepared with whole wheat flour, chopped fenugreek leaves (Methi leaves) and some spices. It is immensely popular in northern India and is prepared in almost every house during winter. This healthy paratha recipe can be consumed in breakfast, brunch, lunch and even in dinner. In fact, methi paratha could be a perfect lunch box recipe for your kids with some yogurt and salad.
Methi recipes
Health benefits of Methi Leaves
- Fenugreek Leaves are full of nutrients and fibre.
- They are excellent for our liver and helps to get rid of many diseases like gastric issues and intestinal problems.
- Dried Fenugreek Leaves are also used as mouth freshener.
- It helps to cure many respiratory problems.
- It is very good for our heart. It helps to reduce the bad cholesterol of the body.
- It is very good source of Iron and helps to cure Anaemia.
- It helps to control the sugar level of our body.
How to cut and clean Methi Leaves?
- First separate the leaves from the stem.
- Take the leaves in a colander and rinse them thoroughly in running water.
- Chop them finely with a knife.
Tips to prepare perfect Methi ka paratha
- Finely chop the methi leaves for proper taste, flavour and texture for the paratha.
- If you don’t like the bitter taste of methi leaves then after chopping them, mix them with some salt and allow them to rest for half an hour. Then squeeze out the extra moisture and add it into the paratha mixture.
- Don’t skip ginger and garlic from the recipe. It blends perfectly with the flavour of methi leaves.
- After preparing the paratha dough, cover it and allow it to rest for 30 minutes.
- Roll out the paratha once and then fold it and roll out again. This step helps to get crispier paratha.
How to make methi paratha?
Ingredients:
- 1½ cups Fenugreek leaves (Methi leaves), tightly packed
- 1½ cups whole Wheat flour (Atta)
- ½ tablespoon Ginger paste or finely chopped
- ½ tablespoon Garlic, finely chopped
- ¼ teaspoon Cumin seeds (Jeera)
- ¼ teaspoon Carom seeds (Ajwain)
- 1 teaspoon red Chilli powder
- ¼ teaspoon Coriander powder (Dhaniya powder)
- 1 teaspoon Garam Masala powder
- 1 teaspoon Salt
- 1 tablespoon Oil
- 100 ml Water to knead the dough, use as required
- 1 tablespoon Wheat flour, to sprinkle during rolling the parathas
- Oil to fry the Parathas, 1-1½ teaspoons of oil for each paratha
Instructions:
- Take a large mixing bowl and add 1½ cup whole wheat flour, 1½ cup fenugreek leaves, ½ tablespoon ginger paste, ½ tablespoon chopped garlic, 1 teaspoon salt, 1 teaspoon red chilli powder, ¼ teaspoon coriander powder, 1 teaspoon garam masala powder, ¼ teaspoon carom seeds, ½ teaspoon cumin seeds, 1 tablespoon oil one by one into the bowl and give a nice mix with the help of a spoon or hand.
- Add water slowly and make a soft dough by kneading the mixture thoroughly. For me, it required 100 ml water to prepare the dough.
- Cover the dough with a kitchen towel or muslin cloth and let it rest for half an hour.
- Again, Knead the dough for a minute after resting it and divide them into equal portions to make large paratha balls. I have divided the dough into six equal portions.
- Roll the portions in between your palms and put pressure on the top to make flat rounds.
- Place a flat round dough ball on the rolling board and dust some wheat flour on the rolling board. Roll the dough ball and flatten it into a thin circle like roti with rolling pin.
- Make small pleats of the rolled-out paratha by folding repeatedly. Then swirl the long thick folded paratha to a round disk like pinwheel pizza. Dust the rolling board with some flour. Then again roll out it to a round thin paratha. This step gives better texture and extra crisp to the parathas.
- Put a tawa or pan on flame.
- Once the pan is hot, put the rolled paratha on it and dry roast it on medium flame for ½ to 1 minute until the base is partially cooked. Then flip the paratha and cook further.
- Drizzle some oil and spread on the top too. Press the paratha towards the tawa from both the sides. Shallow fry the parathas from both sides on medium flame until the paratha gets cooked perfectly and golden spots appear on both the sides. Flip once or twice in between as required.
Tip: Do not cook it in high flame. Dark spots may appear on parathas.
Serving Instruction
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