Methi Paratha Recipe
Delicious and healthy paratha with fenugreek leaves served with fresh curd is just divine! Soft and mildly spiced Methi Rotis are a popular North Indian breakfast dish.
Servings: 3
Calories: 233kcal
Ingredients
- Wheat flour - 1 cup
- Methi leaves – ½ cup, picked, washed and coarsely chopped
- Onion – 1 small, 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 tsp
- Water – ¼ cup
- Oil for cooking
Instructions
- 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.