Methi Paratha With Fenugreek Leaves | Punjabi Methi Leaves Paratha

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 Fenugreek Leaves Stuffed Parantha:

Firstly, 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.

Then gradually add water and knead gently into a soft dough. Cover and let the dough sit for about 10 minutes.

Now divide the fenugreek leaves flatbread 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 fenugreek leaves stuffed flatbread on it.
Cook for a minute or two till tiny bubbles form on the surface.
Then flipover, drizzle a little oil on top and spread evenly over the surface.
Turn over the parantha and smear oil on this surface as well.

Cook the stuffed fenugreek leaves parantha till it turns a warm golden brown.
Remove and place in an insulated container.
Do likewise with the other rolled-out paranthas. Wrap the paranthas in foil to keep them soft.

Serve tasty and healthy Punjabi Methi Paratha with raita and pickle or any suitable side dish.

If you are looking for more fenugreeki leaves recipes, do try out Methi Matar Malai and Aloo Fenugreek Leaves Fry.

Fenugreek Leaves Flatbread Recipe details below:

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.

Course Breakfast, Dinner

Cuisine Punjabi

Prep Time 20

Cook Time 25

Total Time 45

Servings 3

Calories 233kcal

Author Shil

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.

5/5 - (2 votes)

Next Ivy Gourd Dry Fry - Kerala Kovakkai Mezhukkupuratti | Tindora Masala »

Previous « Rajma Masala - Punjabi Red Kidney Beans Curry | Curried Kidney Beans

View Comments

Piyali Banerjee says:

April 3, 2023 at 5:42 am

Being a Bengali I always haut such good food blog to set ideas. I am passionate about cooking and try different recipes at home. So, I would like to thank the author for sharing such recipes information so nicely here.