Methi Paratha With Fenugreek Leaves | 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.
Serve piping hot Fenugreek Leaves Stuffed Parathas with a dollop of butter, tangy pickle, or refreshing yogurt. Packed with the earthy taste of fenugreek and a host of nutrients, these parathas are a treat for both taste buds and health. Enjoy them as a standalone meal or alongside your favorite curry!
Health Benefits of Methi:
Rich in Fiber: Fenugreek leaves are an excellent source of dietary fiber, promoting digestive health and helping to maintain healthy cholesterol levels.
Iron Content: They are rich in iron, which is essential for preventing anemia and boosting energy.
Antioxidants: Fenugreek leaves are loaded with antioxidants, aiding in detoxification and combating oxidative stress.
Anti-Inflammatory Properties: Fenugreek leaves possess anti-inflammatory compounds that may help reduce inflammation in the body.
Blood Sugar Control: Regular consumption of fenugreek may assist in regulating blood sugar levels, making it beneficial for diabetics.
Methi Paratha Punjabi Recipe:
Nothing beats the aroma of freshly made Methi Paratha, a traditional Indian flatbread infused with the goodness of fenugreek leaves. Crispy, flavorful, and packed with essential nutrients, these parathas are a staple in many Indian households. Whether you are looking for a comforting breakfast, a quick lunch, or a hearty dinner option, Methi Parathas deliver on taste and health benefits. Let’s dive into this easy-to-follow recipe that brings the rustic flavors of fenugreek to your plate.
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 PunjabiMethi Paratha with raita and pickle or any suitable side dish.
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 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
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 tbspfinely chopped
Green chilli – 1finely 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.
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.
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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.