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Methi paratha is a popular Indian flatbread recipe prepared with methi /fenugreek leaves and mild spice powder. Healthy, soft, and tasty paratha is a popular north Indian recipe served for breakfast/ brunch/lunch/dinner
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Dhaba style Punjabi Methi parathas
The best way to serve paratha according to me is with butter, raita varieties, and pickled onion. Some prefer methi parantha with chutney varieties and with a cup of hot tea. Restaurant-style paratha is super easy to make.
No, fail soft paratha
Healthy methi is often less used because of its taste but if cooked right you can make tasty kids-friendly super soft methi parathas.a great delicious filling healthy option for all
Curd for methi paratha
Curd not only gives a soft texture to the paratha but also balances the bitterness of methi leaves so I would highly recommend non-sour curd. Oil and curd add moisture to the dough so be careful while adding water. Too much water will make the dough soggy.
Tips to note for Paratha dough
firstly, prepare a moist dough for paratha. Paratha dough should be non-sticky, soft dough, without any cracks. If you add less water dough might crack. Pliable soft dough makes for the best Soft paratha. Also, it is important to knead the dough well. The addition of ghee and oil gives a lot of difference in paratha texture so don't skip it
Should I chop fenugreek leaves for paratha?
no, it is optional. You can finely chop the leaves or add roughly chopped or whole methi leaves.
Resting the dough
Resting the dough is highly recommended for the best soft paratha.
Sprinkle flour and roll paratha
Since our dough is soft and pliable sprinkle a generous amount of flour and roll paratha
Optimal heat for cooking paratha?
When you are cooking paratha, maintaining medium heat is the key. Add ghee on top and cook the paratha. Press it gently with a spatula often so that it is evenly cooked.
Should I use ghee while making fenugreek leaves Paratha?
No, you can use any cooking oil but ghee gives a nice aroma and make the paratha super tasty.
spice level?
It is totally according to your tastes. You can add green chilli, coriander powder, cumin powder, gram masala, etc.
For the methi ka paratha video recipe
PARATHA RECIPES
TIFFIN VARIETIES
Ingredients
Wash and dry methi leaves
- 1/2 cup methi leaves | fenugreek leaves tightly packed
- 1 + 1/2 cup water
- 1/8 teaspoon Turmeric powder
paratha
- 1 cup whole wheat flour or multigrain flour
- Required salt
- 1/2 teaspoon Kashmiri chilli powder
- 1 tablespoon oil
- 2 tablespoon curd
Instructions
- Firstly pluck methi leaves from the stems
- Add methi leaves, water, and turmeric powder and rinse well
- Transfer to a colander and wash well till the water turns clear; drain the water completely
- Add flour, salt, turmeric powder, Kashmiri chilli powder in a wide mixing bowl; mix well
- Furthermore add methi leaves, curd, and oil; mix well
- Add water little by little to make a soft pliable non-sticky dough
- Grease your hands with oil and knead for 2-3 minutes
- Cover with a damp cloth and rest the dough for at least 30 minutes. I rested for 1 hour
- Knead again and divide the dough into equal portions. Roll them into smooth balls and keep aside
- Sprinkle flour on the rolling board, and place a ball of dough on the flour. Dust flour on top
- Roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll
- Repeat and prepare all paratha
- Heat a tawa till hot on a medium-high flame
- Dust off the excess flour from the paratha
- Add ghee and place the methi paratha on the tawa
- Furthermore, add ghee on top of the paratha and gently spread
- when you see tiny bubbles on the paratha, flip and cook another side
- Press gently and cook till they are slightly brown
- Serve methi paratha with raita, pickle, etc.
Video
Notes
- Clean flour on the griddle with a kitchen towel before you proceed to prepare the subsequent paratha.
- Stack the cooked parathas to keep them soft
- Always knead a smooth and soft dough for the paratha
- It’s very important to let the dough rest
- Try to make thin paratha. Press and roll the paratha evenly
- Use generous ghee while cooking paratha for the best flavor and texture
- Wait till the chappathi pan turns hot, then cook paratha. if the pan is not hot enough paratha might turn flaky
- I made the paratha kids friendly, but you can adjust the spicy according to your preference
Ingredients
Wash and dry methi leaves
1/2 cup methi leaves | fenugreek leaves (tightly packed)
1 + 1/2 cup water
1/8 teaspoon Turmeric powder
paratha
1 cup whole wheat flour or multigrain flour
Required salt
1/2 teaspoon Kashmiri chilli powder
1 tablespoon oil
2 tablespoon curd
1/4 teaspoon turmeric powder1/4 cup + extra as needed
How to make methi parantha with step by step pictures
- Firstly pluck methi leaves from the stems
- Add methi leaves, water, and turmeric powder and rinse well
- Transfer to a colander and wash well till the water turns clear; drain the water completely
- Add flour, salt, turmeric powder, Kashmiri chilli powder in a wide mixing bowl; mix well
- Furthermore add methi leaves, curd, and oil; mix well
- Add water little by little to make a soft pliable non-sticky dough
- Grease your hands with oil and knead for 2-3 minutes
- Cover with a damp cloth and rest the dough for at least 30 minutes. I rested for 1 hour
- Knead again and divide the dough into equal portions. Roll them into smooth balls and keep aside
- Sprinkle flour on the rolling board, and place a ball of dough on the flour. Dust flour on top
- Roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll
- Repeat and prepare all paratha
- Heat a tawa till hot on a medium-high flame
- Dust off the excess flour from the paratha
- Add ghee and place the methi paratha on the tawa
- Furthermore, add ghee on top of the paratha and gently spread
- when you see tiny bubbles on the paratha, flip and cook another side
- Press gently and cook till they are slightly brown
- Serve methi paratha with raita, pickle, etc.
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