Methi paratha is a popular Indian flatbread recipe prepared with methi /fenugreek leaves and mild spice powder. Healthy, soft, and tasty paratha is a popular north Indian recipe served for breakfast/ brunch/lunch/dinner
Tips to note for Paratha dough Ingredients Recipe with step by step pictures Methi ka paratha video recipe
Dhaba-style Punjabi Methi parathas
The best way to serve paratha according to me is with butter, raita varieties, and pickled onion. Some prefer methi parantha with chutney varieties and with a cup of hot tea. Restaurant-style paratha is super easy to make.
No, fail soft paratha
Healthy methi is often less used because of its taste but if cooked right you can make tasty kids-friendly super soft methi parathas. a great delicious filling healthy option for all
Curd for methi paratha
Curd not only gives a soft texture to the paratha but also balances the bitterness of methi leaves so I would highly recommend non-sour curd. Oil and curd add moisture to the dough so be careful while adding water. Too much water will make the dough soggy.
Tips to note for Paratha dough
firstly, prepare a moist dough for paratha. Paratha dough should be a non-sticky, soft dough, without any cracks. If you add less water dough might crack. Pliable soft dough makes for the best Soft paratha. Also, it is important to knead the dough well. The addition of ghee and oil gives a lot of difference in paratha texture so don’t skip it
Should I chop fenugreek leaves for paratha?
no, it is optional. You can finely chop the leaves or add roughly chopped or whole methi leaves.
Resting the dough
Resting the dough is highly recommended for the best soft paratha.
Sprinkle flour and roll paratha
Since our dough is soft and pliable sprinkle a generous amount of flour and roll paratha
Optimal heat for cooking paratha?
When you are cooking paratha, maintaining medium heat is the key. Add ghee on top and cook the paratha. Press it gently with a spatula often so that it is evenly cooked.
Should I use ghee while making fenugreek leaves Paratha?
No, you can use any cooking oil but ghee gives a nice aroma and make the paratha super tasty.
spice level?
It is totally according to your tastes. You can add green chilli, coriander powder, cumin powder, gram masala, etc.
For the methi ka paratha video recipe
PARATHA RECIPES
TIFFIN VARIETIES
Vendhaya keerai recipes
Ingredients
Wash and dry methi leaves
1/2 cup methi leaves | fenugreek leaves (tightly packed) 1 + 1/2 cup water 1/8 teaspoon Turmeric powder
paratha
1 cup whole wheat flour or multigrain flour Required salt 1/2 teaspoon Kashmiri chilli powder 1 tablespoon oil 2 tablespoon curd 1/4 teaspoon turmeric powder1/4 cup + extra as needed
How to make methi parantha with step-by-step pictures
Firstly pluck methi leaves from the stems Add methi leaves, water, and turmeric powder and rinse well
Transfer to a colander and wash well till the water turns clear; drain the water completely
Add flour, salt, turmeric powder, and Kashmiri chilli powder in a wide mixing bowl; mix well
Furthermore add methi leaves, curd, and oil; mix well
Add water little by little to make a soft pliable non-sticky dough
Grease your hands with oil and knead for 2-3 minutes
Cover with a damp cloth and rest the dough for at least 30 minutes. I rested for 1 hour
Knead again and divide the dough into equal portions. Roll them into smooth balls and keep them aside
Sprinkle flour on the rolling board, and place a ball of dough on the flour. Dust flour on top
Roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll
Repeat and prepare all paratha Heat a tawa till hot on a medium-high flame
Dust off the excess flour from the paratha Add ghee and place the methi paratha on the tawa
Furthermore, add ghee on top of the paratha and gently spread
when you see tiny bubbles on the paratha, flip and cook another side
Press gently and cook till they are slightly brown
Serve methi paratha with raita, pickle, etc.
