Methi Paratha or Fenugreek Paratha is an Indian flat bread that brings alive the lovely green colour and delicious flavours of methi. A quick and easy breakfast or dinner dish, Stuffed Methi Leaves Paratha is filled with the nutritious benefits of fresh fenugreek leaves.
Methi is packed with health benefits and is especially good for diabetics. Fenugreek helps reduce cholesterol levels, blood pressure levels and aids in weight-loss and digestion. Fenugreek reduces the risk of heart disease and is effective in treating heartburn and acidity.
Methi Paratha Punjabi Recipe:
Nutritious Methi Ka Paratha (Fenugreek Leaves Paratha) is Indian flatbread bursting with fresh methi leaves and a mix of spices.
How to make Punjabi methi paratha:
In a mixing bowl combine wheat flour, fenugreek leaves, cumin seeds, turmeric powder, red chilli powder, green chilli, garlic, onions, salt, coriander leaves and 1 tbsp oil.
Gradually add water and knead gently into a soft dough. Cover and let the dough sit for about 10 minutes.
Divide the methi paratha dough into equal-sized portions and roll gently between your palms into smooth balls.
Roll out each ball into a circular shape on a lightly-floured board.
Heat a pan and place a rolled out methi leaves paratha on it. Cook for a minute or two till tiny bubbles form on the surface. Flipover, drizzle a little oil on top and spread evenly over the surface. Turn over the paratha and smear oil on this surface as well.
Cook the stuffed fenugreek leaves methi paratha till it turns a warm golden brown. Remove and place in an insulated container.
Do likewise with the other rolled-out parathas. Wrap the parathas in foil to keep them soft.
Serve tasty and healthy Punjabi Methi Paratha with raita and pickle or any suitable side dish.
Fresh Fenugreek Leaves Stuffed Paratha details:
- Wheat flour - 1 cup
- Methi leaves – ½ cup, picked, washed and coarsely chopped
- Onion – 1 small, finely chopped
- Garlic cloves - 2-3, finely chopped
- Cumin seeds - 1 tsp
- Turmeric powder – ¼ tsp
- Red chilli powder – ¾ tsp
- Coriander leaves – ½ tbsp, finely chopped
- Green chilli – 1, finely chopped
- Salt to taste
- Oil/ghee -1 tbsp
- Water – ¼ cup
- Oil for cooking
- For methi onion paratha, wash, pick and finely chop methi leaves. Chop coriander leaves, onion, garlic and green chilli.
- Take wheat flour, cumin seeds, fenugreek leaves, green chilli, garlic, onions, coriander leaves, turmeric powder, red chilli powder, salt and 1 tbsp oil in a mixing bowl. Add water little by little and knead into a soft and pliable dough. Cover and keep aside for 10 minutes.
- Divide the dough into 6 equal portions.
- Dip each ball into flour and roll out into a circle.
- Heat a tawa and place a rolled out paratha on it.
- Cook each side until brownish specks appear. Drizzle a teaspoon of oil on top and along the sides.
- Once the fenugreek paratha is done, remove into an insulated container or roti basket.
- Serve flavourful and nutritious Methi Leaves Paratha with raita and pickle.