Indian Food

Methi Paratha

Methi Paratha

 

Whole wheat tortillas with fresh fenugreek leaves, this meti paratha is especially popular in winter in North India.

To be enjoyed with white butter and a cup of tea!

Delhi winters are very specific in terms of food. There are things you see only in winter in every house – like Gajar halwa, Maaki ki roti and Sarson ka saag and that Methi parata!

Fresh methi (fenugreek) leaves are plentiful in winter, which is why they are used in many recipes at this time of year. Methyl leaves are rich in vitamins and minerals and are also known for their positive effect on cholesterol and sugar.

Aloo methi (fenugreek leaf potatoes) is very common, but my favorite way to enjoy methi is with these parathas.

My love for Paratha never ends, I love them all. Be it stuffed paratha or plain paratha, I grew up eating all kinds and I cook them quite often in my kitchen now.

Weekends are almost always reserved for parathas at home, and since I recently saw very fresh methi in the Indian store, I had to make methi parathas for our weekend brunch.

Metho-thoughts can be made in a variety of ways. I just like mine – I add almost nothing to my parathas because I really like the taste of fresh methi and I don’t want anything to overpower it.

My mother-in-law grinds the methi into a dough and then kneads the dough with it. So these parathas are very green.

I cut the methamphetamine and added it to the dough, just because that’s how it was done at home, so I’m used to it. You can do it any way you want.  Some people also add yogurt to the dough.

If you get fresh methamphetamine, it’s pretty dirty and needs to be washed thoroughly. I first tear off the leaves and then wash them 2 or 3 times in a bowl of water. Drain the water and cut off the leaves.

I prefer to chop methamphetamine leaves by hand rather than using a food processor, but you can use one.

Ingredients

I don’t use many ingredients in these parathas. I like to keep it simple so that the flavor of the meth comes out well.

Methi (fresh fenugreek leaves) – These parathas need fresh methi, this is what gives the parathas their flavor.

Meth can be found in Indian grocery stores during the season.

Atta (whole wheat flour), the daily atta we use in India to make rotis, is also used to make parathas.

Garam Masala is the only spice powder I use for these spices, and I only use a very small amount of it.

Ajwain (carob seed) – I like to add Ajwain to all my parathas, so I’m adding it here too.

Green pepper – used for flavor and spiciness. You can customize it to your taste.

Other ingredients you can add to these parathas are cumin seeds, ginger, garlic, red chilli powder, etc.

Like I said, I keep it very simple, like it was done at home. My mother-in-law adds nothing to her meth preparations except salt and fresh meth leaves.

It’s the smell of green that should be glowing here.

frequently asked questions

What are they, vegetarian parathas?

Yes, they are vegetarian because I like to make my parathas with butter. They will not be vegetarian if you bake them with ghee.

Can I use kasuri methi (dried fern leaves) to make these parathas?

You can, if that’s your only option, but in my opinion it doesn’t come close to parathas made with fresh methamphetamine.

How do I serve the methi-parathway?

I like them with achar (pickle), but Sarvesh grew up with white butter (real Punjabi style)!

You can also serve them with yoghurt and of course a cup of tea!

Method

1- Put all ingredients – atta, chopped methi leaves, garam masala, ajwain, chopped green chillies, salt and 2 teaspoons oil – in a large bowl.

2- Add water gradually to knead a smooth, soft dough. You will need 1/2 to 3/4 cup of water (depending on the quality of the fastener you use). Cover the dough and set aside for 20 minutes.

3- Then divide it into 8 equal parts, each weighing about 65-67 grams. Meanwhile, heat a tawa or iron skillet over medium-high heat.

4- Take one ball of dough (keep all others closed so they don’t dry out), and roll it between your palms into a round circle. Then smooth it out and start rolling with the roller.

If necessary, sprinkle the dough with a dry utensil and roll it out evenly into a circle about 6-7 inches in diameter. Make sure the parata rolls evenly.

5… Then place the rolled paratha on the hot tawa. Fry the side for about a minute, then turn it over.

6- Spread oil, 1/4 teaspoon slices on the half-cooked side, then flip again.

7- Now apply the oil on the other side as well. Press with a spatula and bake the paratha until golden brown spots appear on both sides.

8- Repeat this process with the remaining dough balls and make all the parathas in the same way.

Serve the methi paratha with cucumber, yogurt and a cup of tea.

If you have tried this recipe of Methi Paratha, don’t forget to rate it! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

This post has been updated from an archive of recipes first published in November 2017.

Meti-Parata

Manali

A whole wheat tortilla prepared with fresh fenugreek leaves. These methi paratha are vegetarian and make an excellent breakfast! They are also vegetarians.

Cooking time 15 minutes

Cooking time 20 minutes

Rest period 20 minutes

Bakery products

Indian kitchen

portions of 8 parafas

144 kcal calories

  • 2 cups per 260 grams, whole wheat flour
  • 2 cups chopped methi leaves, about 50-60 grams (just the weight of the leaves).
  • 1/4 teaspoon garam masala
  • 1/2 teaspoon ajwain or carme seeds
  • 1 green chilli, finely chopped
  • 3/4 teaspoon salt or to taste
  • 2 teaspoons oil + more for the parathas, I used avocado oil.
  • Water to mix the dough, about 1/2 to 3/4 cup.
  • Put all ingredients – atta, chopped methi leaves, garam masala, ajwain, chopped green chillies, salt and 2 teaspoons oil – in a large bowl.
  • Gradually add water to knead a smooth, supple dough. You will need 1/2 to 3/4 cup of water (depending on the quality of the fastener you use). Cover the dough and set aside for 20 minutes.
  • Then divide it into 8 equal parts, each about 65-67 grams. Meanwhile, heat a tawa or iron skillet over medium-high heat.
  • Take one ball of dough (keep all other balls closed so they don’t dry out), and roll it between your palms into a circle. Then smooth it out and start rolling it with the roller. If necessary, sprinkle the dough with a dry utensil and roll it out evenly into a circle about 6 to 7 inches in diameter. Make sure the parata rolls evenly.
  • Then place the rolled paratha on the hot tawa. Fry the side for about a minute, then turn it over. Brush the half-cooked side with 1/4 teaspoon oil, then flip again.
  • Now apply oil to the other side. Press with a spatula and bake the paratha until golden brown spots appear on both sides. Repeat this process with the remaining dough balls and make all the parathas in the same way. Serve the methi paratha with cucumber, yogurt and a cup of tea.
  1. For paratha, use only the met white leaves, not the stem.
  2. You can use ghee to make parathas, I prefer butter.

Calories: 144 kcalCarbohydrates: 26g Protein: 6gFats: 2gSaturated fats: 1gSodium: 237mgPotassium: 109mgFibres: 4gSugar: 1gVitamin C: 1mgCalcium: 243mgIron: 2mg

frequently asked questions

Is the Methi Parata in good health?

Methi Paratha is a healthy and delicious wheat flatbread made from fenugreek leaves. These fenugreek tortillas are a healthy alternative to regular paratha and are packed with flavor and nutrients. Methi Paratha is a quick and healthy breakfast or a side dish to any curry or sabzi.

Is Methi-paratha good for diabetes?

Methi parantha is a healthy Indian breakfast for diabetes Chalupa contains a good amount of fiber, minerals like magnesium and iron. There is evidence for the role of methi in blood glucose control and treatment of type 1 and type 2 diabetes.

How many calories are in methi ka parata?

Meti Paratha (Paratha fenugreek) – Spar nuts

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