Methi Paratha Recipe with step by step pictures
This is one of my favorite dishes,mainly because it has fenugreek leaves. But during my childhood I hated fenugreek greens.Well, not only fenugreek but all of the greens.
Mom used to sneak this into parathas and that I could tolerate. Slowly, I started liking it and now this is a regular at home.
Though I have made it umpteen times, the thought never struck me to put it up on the blog. I have already posted a Aloo Methi Stuffed Paratha , so here is the good old Methi Paratha.
Also check out the other recipes with Fenugreek leaves.
A healthy breakfast dish with the goodness of fenugreek leaves. Makes a great dish to pack during travel.
- 2 cups Whole wheat flour
- 1 cup / small bunch Fresh fenugreek leaves
- 1 teaspoon Cumin seeds
- 1/4 teaspoon Turmeric powder
- 2 teaspoons Oil
- Salt to taste
- Water to knead the dough
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Remove the leaves from the stalk and wash well and drain the fenugreek leaves. Chop roughly if needed.
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Take the wheat flour, cumin, salt and turmeric powder in a bowl and add the drained methi / fenugreek leaves.Mix well
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Add water little by little and knead to a smooth dough.
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Add oil knead once more.
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Divide the dough in golf sized balls.
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Roll out each ball into parathas and cook on a heated griddle till both side develop brown spots.
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Serve hot with a side of your choice.
Step by step method to prepare Methi Paratha Recipe
Remove leaves from the stalk and wash well. Drain the leaves and chop roughly if needed.
Take the wheat flour, turmeric powder,salt ,cumin seeds and fenugreek leaves in a bowl and mix well.
Add water little by little and knead to a smooth dough. It should not be sticky. Add oil and knead once again.
Divide the dough into golf sized balls and roll out into parathas. Cook on a heated griddle till brown spots appear on each side.Remove from griddle
Serve hot with a side of your choice. I served this with a simple potato kurma / gravy
Note:
- The remaining dough can be stored in an airtight container in the fridge. If it turns a little sticky, add a little flour and knead again. The dough is ready to be turned into parathas.
Oh, that looks so good. Craving for some now.
Looks great! Love methi paratha 🙂
Love these delicious and healthy methi paratha.
Methi paratha is one of my favourite paratha ,love the aroma of this paratha. Makes me hungry.
Padmajha,
Methi paratha is one of my favorites with sweet pickle and yours is looking so inviting!
Wow.. in. Winter its must. Best with potato curry.. yummm
I’d give anything to have these delicious looking parathas right now with some hot tea. Very tempting.
Nice..I keep making this often.
I can have methi thepla 365 days, love the aroma of methi when thepla is being cooked.
This is my favourite in winters. So filling and delicious.
You have very nice described the recipe. And this have helped me lots. I love those yummy paratha so much.