Methi Ki Roti, How to make Methi Paratha | Fenugreek Paratha Recipe
A quick and healthy breakfast recipe or a side Indian flat bread prepared from fenugreek leaves goes well with any sabzi or curry. In winters, whenever I have fresh fenugreek leaves, I used to make methi parathas. It is a good option for Kids lunch box and one of the easy way to include methi in the diet. Apart from being nutritious, Fenugreek leaves also help to control blood sugars, cholesterol, constipation and joint pain. There are two ways to make methi paratha. One is you can mix chopped fenugreek leaves and all the ingredients in wheat flour while kneading the dough and the other one is stuffing the methi mixture into the dough just like stuffing the aloo paratha. Today, I am making the fenugreek paratha by stuffing method. For more Methi Recipes, you may also check Aloo Gajar Methi Ki Sabzi.
Prep Time- 25 minutes
Cook Time- 15 minutes
Servings- 3 (6-8 parathas)
- 2 cups wheat flour (atta)
- 1 cup fenugreek (methi) leaves, finely chopped
- 1 medium size onion, finely chopped
- 1-2 green chilies
- 1 teaspoon ginger paste
- 1/2 teaspoon cumin powder
- ½ teaspoon ajwain/ carom seeds
- Fresh coriander leaves, finely chopped
- ½ teaspoon Red chili powder
- Salt to taste
- Oil/ Ghee for roasting
How to make Methi Paratha with Step by Step Photos
Step 1: Pluck methi leaves from stems, wash them thoroughly in water and finely chop them. Chop onion and mix it in chopped fenugreek. Add cumin powder, ginger paste, ajwain, green chilies, red chili powder, chopped fresh coriander leaves, salt and 1 teaspoon desi ghee and mix well all the ingredients.
Step 2: Knead the wheat flour dough and rest for 10 minutes. After that take a medium sized ball dough, dust with some wheat flour, roll and flatten it.
Step 3: On the rolled dough circle, place the fenugreek leaves stuffing in the centre. Gently place the empty space from one side over the stuffing and then place the other empty space over it, just like a roll.
Step 4: Now, gently press the one edge of roll in the centre and then the other edge over it. Press and seal the edges with your fingertips.
Step 5: Dust some wheat flour on the stuffed paratha and roll into a square shape with the rolling pin. Similarly, roll this version of paratha for making other methi parathas as well.
Step 6: On the Hot tava, place the rolled paratha. When the base is partly cooked, flip the paratha and spread some ghee over it and press slightly with spatula.
Step 7: Flip once again till both sides are cooked properly.
Step 8: Serve this methi paratha hot with sweet lime pickle or curd or butter and a hot cup of ginger tea.