International Cuisine > Indian Cuisine > Breads (Indian) > Paratha Recipe

Methi Paratha: Flavorful Indian Flatbread with Fenugreek Leaves

Discover how to make Methi Paratha, a nutritious and flavorful Indian flatbread made with fresh fenugreek leaves. This recipe offers a simple and delicious way to incorporate the health benefits of methi into your diet.

Prep Time
20 minutes
Cook Time
20 minutes
Servings
4
Ingredients
  • 2 cups Whole Wheat Flour (Atta)
  • 1 cup, finely chopped Fresh Fenugreek Leaves (Methi)
  • 1-2 finely chopped Green Chilies
  • 1 teaspoon Ginger-Garlic Paste
  • 1/2 teaspoon Turmeric Powder
  • 1/4 teaspoon Red Chili Powder
  • 1/2 teaspoon Cumin Powder
  • To taste Salt
  • For cooking Oil/Ghee
  • As needed Water

Preparing the Dough

In a large bowl, combine the whole wheat flour, chopped fenugreek leaves, green chilies, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, and salt. Mix well to combine all the ingredients.

Gradually add water, kneading to form a soft, pliable dough. Ensure the fenugreek leaves are well incorporated into the dough. Cover the dough with a damp cloth and let it rest for at least 15 minutes. This resting period allows the flavors to meld and the dough to become more manageable.

Rolling and Cooking the Parathas

Divide the dough into equal-sized balls. Roll out one ball into a circle of desired thickness. Heat a flat griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for a minute or two on each side, until lightly golden brown.

Drizzle oil or ghee around the edges of the paratha. Flip and cook until both sides are golden brown and crisp. Press gently with a spatula to ensure even cooking. The paratha should puff up slightly.

Serve the Methi Parathas hot with yogurt, butter, pickle, or any side dish of your choice. They are a delicious and nutritious option for breakfast, lunch, or dinner.

Nutrition Facts (Estimated per 100g)

  • Calories: Approximately 180-220 kcal
  • Protein: 5-6g
  • Carbohydrates: 25-35g
  • Fat: 4-6g
  • Fiber: 4-6g
  • Iron: Rich source of iron due to fenugreek leaves
Note: These values are estimates and may vary depending on the specific ingredients and cooking methods used.

Other Important Considerations for Nutrition

  • Fenugreek leaves are known for their health benefits, including aiding digestion and regulating blood sugar levels.
  • Using whole wheat flour provides a good source of fiber.
  • Control the amount of oil/ghee used for cooking to manage fat intake.
  • Adjust the amount of salt and spices according to your dietary needs.

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FAQ

  • Can I use dried fenugreek leaves instead of fresh?

    Yes, you can use dried fenugreek leaves (kasuri methi). Soak them in warm water for about 15 minutes to rehydrate before adding them to the dough. Use about 2 tablespoons of dried methi for this recipe.
  • How can I make the parathas softer?

    Ensure the dough is soft and well-kneaded. Let it rest for a sufficient time (at least 15 minutes). Roll the parathas gently and cook them over medium heat, pressing gently with a spatula.
  • Can I add other spices to the dough?

    Yes, you can add other spices such as coriander powder, turmeric powder, or a pinch of asafoetida (hing) to enhance the flavor.