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.

5 from 2 votes

Methi Paratha

A healthy breakfast dish with the goodness of fenugreek leaves. Makes a great dish to pack during travel.

Course: Breakfast

Cuisine: Indian

Ingredients

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

Instructions

Remove the leaves from the stalk and wash well and drain the fenugreek leaves. Chop roughly if needed.
Take the wheat flour, cumin, salt and turmeric powder in a bowl and add the drained methi / fenugreek leaves.Mix well
Add water little by little and knead to a smooth dough.
Add oil knead once more.
Divide the dough in golf sized balls.
Roll out each ball into parathas and cook on a heated griddle till both side develop brown spots.
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.

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