Methi / Fenugreek Paratha (मेंथी के परांठे) is a popular name in northern india, specially when it comes about punjabi breakfast option. Fenugreek / Methi lifts up the flavours of any dish when combined with vegetables like potato, cauliflower, peas etc. The aroma that it gives out is absolutely amazing. If you top any curry with dried fenugreek leaves, it adds extra aroma to your dish and make a boring curry to an amazing dish.
Methi / Fenugreek paratha is made using fresh green fenugreek leaves combined with flour. Fenugreek has numerous health benefits which can help in overall well being. Fenugreek is good for health as it is rich in iron, is good antioxidant and also a good source of dietary fiber. It also has vitamin C, thiamine, riboflavin, vitamin B6, calcium, magnesium, potassium and selenium. It is beneficial to diabetic patients as it helps to lower down blood sugar level.
It is just one great thing to include in your diet and avail all the benefits of this green wonder. Methi paratha is one good option of using this vegetable and which is liked by all age group.
Prepration time: 20minutes
Cooking time: 20 minutes
Serving: Yields 12 parathas
- Wheat flour – 1.5 cups
- Corn Meal flour / Makki ka aata – 3 tablespoon
- Methi leaves / fenugreek leaves – 1.5 cup
- Grated Ginger – 1 teaspoon
- Finely chopped Green chillies – 2
- Coriander Powder -1/2 teaspoon
- Red chilli powder – 1/4 teaspoon
- Turmeric powder – 1/4 teaspoon
- Salt – 1 teaspoon or As per your taste
- Luke warm water – 1/2 cup
- Oil – 1 tablespoon
- Oil for brushing parathas
- Pluck the methi leaves from the stem, wash and pat them dry. Then chop them finely.
2. In a bowl, add wheat flour, corn meal flour, coriander powder, red chilli powder, turmeric powder, salt together. Mix well, so everything is incorporated well.
3. Now add methi leaves, grated ginger and chillies and add water little at a time and make a tight and firm dough as shown in the picture. Now add 1 tablespoon of oil and knead the dough for one more minute. Cover it and let it sit for 20 minutes.
4. Divide the dough into 12 equal portions. Make smooth ball and then flatten it between your palm. Now start rolling and roll evenly into 5-6 inch diameter circle.
5. Heat the tava on medium heat. Once hot, place the rolled paratha on it. Flip the paratha once you start noticing tiny bubbles on the surface.
6. Start applying oil on top side and flip it again and cook it by pressing it very lightly and gently using spatula. Now apply some oil on top side and then flip it. Again cook by pressing with spatula. Cook it properly for few minutes by flipping the paratha 2-3 times.
7. Once cooked from both side, remove it from tawa and keep in insulated pot, so that they stay warm. Similarly cook all the paratha repeating same process.
Enjoy it with pickle, curd, chutney and Hot tea.
- Don’t leave the dough for more than 20 minutes, otherwise methi leaves will start leaving water and the dough will become sticky and difficult to roll.
- If you don’t have corn meal flour at home, skip adding and just increase the quantity of flour to 2 cups. Adding Corn meal powder makes the paratha crispy.
- These paratha tastes super yummy when served directly on your plate from tawa.