September 29, 2020

Methi Paratha Recipe

Methi Paratha is an Indian flatbread made with wheat flour, methi leaves, and a few spices. It is one of the most famous dishes in the Northern parts of India.

Methi leaves are easily available in Indian grocery stores throughout the year. Methi has a bitter flavor but it goes really well with so many dishes. You can use both fresh or dry leaves (kasoori methi).

Methi/Fenugreek is beneficial for curing anemia, good heart health, controlling blood sugar levels, and keeps the body temperature warm especially in winter months.

Methi parathas are a great way to add some flavored spices into plain paratha to make it a more tasty and healthy recipe.

I call it a comfort food which you can eat on its own and it gets ready in 30 – 40 minutes.

Ingredients

Methi leaves
Wheat flour
Sesame seeds
Carom seeds
Ginger
Garlic
Green chili
Turmeric powder
Red chili powder
Asafoetida/hing
Coriander powder
Cumin powder
Garam masala
Dahi/Yogurt
Oil
Salt

Methi Paratha Step By Step Recipe

Clean and wash methi/fenugreek leaves in a big pot of water/in a salad spinner 3 – 4 times until you will not see dirt in them. Once dry, you can chop them finely.

In a bowl, add wheat flour, sesame seeds, ginger, garlic, chillies, asafoetida, turmeric, red chili powder, coriander powder, cumin powder, garam masala, carom seeds, and salt per taste.

Add in some dahi/yogurt and oil which will keep the parathas soft for a long time.

Into the mixture, add methi leaves and mix them well with your hands and it will create some moisture into the flour mixture.

Mixing the ingredients for making methi paratha.

Add water as needed little at a time to form a soft dough. The dough should be soft but not too loose, or you will need to add more flour while rolling it. That will make your paratha hard.

Once the dough is formed, spread a few drops of oil, cover the bowl, and keep aside for 10 minutes.

Knead the dough for 1 minute, divide the dough, and make 10 equal balls.

Meanwhile, preheat a griddle on medium high heat ( between 6-7). If you are using an iron griddle, the temperature should be medium. Make sure you are not heating it for too long or short.

Take one ball, dust some flour onto it, and roll it into a round shape about 6-7 inches in circumference. You can dust a little more flour if the paratha is sticking. Don’t dust too much flour or else parathas will turn hard.

Once the griddle is hot, transfer the paratha onto it. Spread some oil over and let it cook till you see small bubbles on the top.

Next, flip it to the other side (the side with the oil) of the paratha and let it cook till you see light brown spots. Spread some more oil on the top.

Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve it hot.

You can line a cheesecloth or a paper towel in an airtight container. Stack up parathas one over another.

Condensation will form underneath each stacked paratha. The cheesecloth or paper towel will absorb the water preventing the parathas from getting soggy.

Keep the container lid slightly open for 5 minutes and then close it.

You can roll the rest of the parathas while cooking paratha on a griddle once you are expert in making them which will save some time.

How To Store Methi Parathas?

Methi Parathas taste best when served fresh.

You can store methi parathas into an airtight container for up to 2 days when the temperature is cooler. On hot days you can store them for 1 day.

You can store methi parathas in a refrigerator into an airtight container for up to 4 days.

Reheat them on a skillet. Keep them in a plate and cover with a damp paper towel and heat in the microwave for 10-15 seconds before serving.

Methi Paratha freezes very well for 3 months. You can place a parchment paper between each paratha and store them in a ziplock bag.

Thaw them on a countertop for 10 -15 seconds and reheat them on a griddle before serving.

How To Serve Methi Parathas?

You can serve Methi Parathas with boondi raita, plain dahi or masala dahi.

Serve them with your favorite pickle, green chili pickle, pear chutney, apple chutney, dry garlic chutney, or dry peanuts chutney.

Serve fresh salad, cucumber slices along with raita, pickle or chutney to make it a wholesome meal.

Other Paratha Recipes

Did you like this recipe?

If you’ve tried the Methi Paratha recipe then don’t forget to rate it.

I will love to hear from you!

Methi Paratha Recipe

Mayura

Easy Lunch Box Recipe!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Resting Time 10

Total Time 45

Course Main Course

Cuisine Indian

Servings 10 paratha

Calories 120 kcal

Ingredients

1.5 cup Methi leaves/Fenugreek leaves chopped
2 cups Wheat flour
1 tbsp White sesame seeds
1 tsp Carom seeds/Ajwain
1 tsp Red chili powder
1/2 tsp Turmeric Powder/Haldi
1 tsp Coriander Powder/Dhania Powder chopped
1/4 tsp Cumin Powder/Jeera Powder
1/8 tsp Asafoetida/hing (Optional)
1 Green chili grated
1/4 tsp Ginger grated
4-5 Garlic grated
1 1/4 tsp Salt or as required
2 tsp Dahi/Yogurt
2 tsp Oil
Oil for frying
1/2 Cup Water

Instructions

Clean and wash methi/fenugreek leaves in a big pot of water/in a salad spinner, 3 – 4 times until you will not see dirt in them. Once dry, you can chop them finely.
In a bowl, add wheat flour, sesame seeds, ginger, garlic, chillies, turmeric, red chili powder, coriander powder, cumin powder, garam masala, carom seeds, and salt.
Add in some dahi and oil.
Add methi leaves into the mixture. Mix them well with your hands and it will create some moisture in the flour mixture.
Add water, little at a time, until a soft dough is formed. You can add 1 to 2 tbsp more water if required. Keep kneading for 3-5 minutes.
Once the dough is formed, spread a few drops of oil, cover the bowl, and keep aside for 10 minutes.
Knead the dough for 1 minute, divide the dough, and make 10 equal balls.
Meanwhile, preheat a griddle on medium high heat( between 6-7). If you are using an iron griddle, the temperature should be medium. Make sure you are not heating it for too long or short.
Take one ball, dust some flour onto it, and roll it into a round shape around 6-7 inches. You can dust some more flour if required.
Once the griddle is hot, transfer the paratha onto it.
Spread some oil over the paratha. Let it cook till you see small bubbles on the top and flip to the other side(oil side) of the paratha and let it cook till you see light brown spots. Spread some more oil on the top.
Flip the paratha again and cook the half cooked side by pressing it gently while cooking. Once you see brown spots, remove it from the griddle and serve.
You can roll and cook rest of the parathas in the same manner.

Notes

Do not add too much water into the dough or it will become too loose and it will be hard to roll the Paratha.
If your dough becomes too loose, add some flour, knead it again, keep it in the refrigerator for 10-15 minutes, and roll it immediately.
Do not make the dough too hard or else the paratha will turn hard.
Dust very little flour while making paratha and add more if you need to. Too much flour while rolling the paratha will make it hard.
Heat a griddle well but not too hot. If it is too hot then the paratha will get undercooked even though you will find dark spots on paratha.
If the griddle is not hot enough, the paratha will take a long time to cook and turn hard.
If you are storing the parathas, line a cheesecloth or paper towel in a container and stack all the parathas on top of it, keeping the lid slightly open for 5 minutes. Then, close the lid.