Methi Paratha Recipe

By WhenWeEat

Total Time: 15 minutes 

Category: Breakfast/Entrée

Paratha is almost a staple item in the Indian subcontinent. It is prepared by frying with ghee (clarified butter). However, now-a-days people may prefer to bake it (mainly for health reasons). Methi (Fenugreek) leaves have high nutrition value and should be included in your diet at least once a week. It is especially beneficial for women in their early 40s. Paratha made from methi leaves is a popular dish in India and some of its neighboring countries like Bangladesh, Burma, etc.

Moreover, Methi Paratha recipe is not time consuming and you can always skip the trouble of cooking another curry and serve it with pickle and butter/chilled yoghurt as per your preference.

Ingredients for Methi Paratha Recipe:

Particulars		Quantity
Ataa (Flour)	:	250 grams
Maida (White flour)	:	100 grams
Gram Flour	:	100 grams
Methi (Fenugreek) leaves	:	1 bundle
Onion	:	1 big
Green Chilies	:	2-3
Salt	:	As per taste
Oil	:	1-2 tablespoon for the dough
Water	:	As required for the dough

How to make Methi Paratha:  

Step 1: Finely brunoise (cut into tiny cubes) the methi leaves, onions and green chilies.

Step 2:  Thoroughly mix all the 3 kinds of flour (i.e. Ataa, Maida and Gram Flour) and then pour 1-2 tablespoon oil, salt as per taste and mix again.

Step 3:  Add all the chopped veggies into the flour mixture.

Step 4: Knead the dough tight (less water to flour ratio) and divide it into equal sized balls.

Step 5: Flatten the balls using a rolling pin (also called “atta belan” or just “belan” in Hindi).

Step 6: Put the frying pan (tava or skillet) on high heat, grease it with a few drops of white oil or butter and cook those flat breads one by one.

Your Methi Paratha is ready. Serve it hot with achaar (pickle), makkhan (Indian butter), chilled yoghurt or any curry.

Few tips for making the dish:

1. Wash the methi (fenugreek) leaves properly before and after chopping.

2. Sattu Flour is a very good substitute of Gram Flour.


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 Admin Green Chilli