Methi paratha
Methi paratha
Paratha are everyone's favorite. And this methi paratha is healthy, nutritious and extremely easy to make. And the best part is that you can either make it as stuffed methi paratha or methi chapati. If you have been looking for such a methi chapati or paratha recipe, you have come to the right place. Here I bring you the step by step guide on how to make methi chapati or paratha recipe.
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What is methi paratha ?
Methi paratha is a traditional paratha of indian cuisines made usually for breakfast. This healthy Methi paratha is made with whole wheat flour, spices and methi leaves. And eaten with chutney, pickle, Dahi, Dal and gravy., Chutney like green chutney made from coriander and mint leaves, tomato chutney are some good side dishes to serve with this methi paratha.
Methi leaves known as fenugreek leaves. The word fenugreek has its origin in the Latin language. It is commonly seen in the Mediterranean area of southern Europe.
This leaves has numerous health benefits and have been used for ages. So we can include these herb in our diet by making this healthy Methi paratha.
Methi leaves known as fenugreek leaves. The word fenugreek has its origin in the Latin language. It is commonly seen in the Mediterranean area of southern Europe.
This leaves has numerous health benefits and have been used for ages. So we can include these herb in our diet by making this healthy Methi paratha.
Methi paratha is good for health. Due to the presence of Methi leaves in it can improve our health and wellness.
Benefits of methi leaves
- These Methi leaves can control glucose metabolism and helpful in type 2 diabetes.
- It can also help in controlling cholesterol levels, heart health and blood lipids.
- Improve bowel movement
- It also reduce skin blemishes and good for long and lustrous hair.
Read more Methi leaves recipe Methi palak recipe.
Making this paratha at home is very simple. You can even make different shape for methi paratha like round shaped, triangular and lachcha methi paratha. You can even make stuffed methi paratha as well.
Steps to make the recipe
Preparation
1. In a mixing bowl mix wheat flour(atta), chopped Methi leaves, red chilli powder, cumin powder, coriander powder, chopped chilli and salt.
you can even add some carom seeds (ajwain) for a aromatic flavour.
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2. Now slowly add water and start to knead everything well to make a smooth chapati like dough.
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3. Grease the dough with some oil and keep aside to set for 15 minutes.
Rolling the chapati / paratha
4. Make small equal size balls from the dough.
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5. Dust a dough ball with flour from all sides and roll evenly to make a round shaped paratha.
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Roasting the chapati / paratha
6. Heat a tawa or non stick pan on medium flame heat. When it become hot, place the paratha on it to roast. When small bubbles start to appear, flip it and cook the other side as well
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7. Apply ghee or oil on both sides and cook till both sides become light brown.
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8. Similarly roast all the paratha and serve with chutney and salad.
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How to store Methi leaves
Generally we buy methi leaves in a bunch and end using only a part of it. And wrap up them in a new paper or absorbent and keep in refrigerator. This way we can store them for 2 - 3 days only.
But you can store them for up to 15 days by using another popular method.
First separate the leaves from the stem and wash nicely to remove any dirt. Pat them dry. After that you can directly fry them in hot oil for 1 minute. Or saute them in medium flame on a pan till moisture of the leaves absorbed. Remove and cool down completely.
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After that store in a air tight container and keep in freezer.
Tips
Methi leaves are little bitter in taste so you can blanched the for few minutes to reduce the bitterness.
I often use to fry methi leaves and store them. And whenever like to make a methi paratha just apply those fried methi leaves on the dough and make a paratha.
Fried methi leaves doesn't taste any bitterness. And it is the best method to make a methi paratha quickly.
You can use boiled mashed potato while making the dough to make the paratha soft and more nutritious. Take two paratha for a complete meal.
Stuffed Methi paratha is another good option for you to try if you like more methi leaves in your paratha. For that you need to make a fillings of methi leaves with some spices.
Heat oil in a pan and fry 1 teaspoon chopped garlic with 1/2 teaspoon cumin seeds. Then add the chopped methi leaves and saute for 2 minutes or till the leaves moisture evaporated. Add red chilli powder, chopped green chili and salt. When the mixture become dry remove in a plate and cool down completely.
After that stuffed them in a dough and roll to make a paratha.
Similarly you can make besan methi paratha also by adding besan( gram flour) with all the other ingredients as mentioned below.
Punjabi Methi paratha
If we talk about paratha then one place that come first is Punjab. It has a rich heritage of foods in Indian cuisine.
Punjabi foods are rich in ghee, cream , butter and white makkhan. So to make Punjabi methi paratha we need carom seeds, lal mirch powder, jeera powder, green chili, coriander powder. Mix all these ingredients with atta to make the dough.
Amchur powder is another ingredients that is used in methi paratha in Punjab.
Roll the parathas and roast them on Tawa with ghee.
Serve these Punjabi methi paratha topping with white makkhan, Dal makhani or chole. In Punjab lachaha Methi paratha is very popular and made by roasting them in a clay tandoor.
Roll the parathas and roast them on Tawa with ghee.
Serve these Punjabi methi paratha topping with white makkhan, Dal makhani or chole. In Punjab lachaha Methi paratha is very popular and made by roasting them in a clay tandoor.
Aloo methi paratha
You can add mashed or grated boiled potatoes while making the dough along with all other ingredients to make a soft palpable dough. Make small round shaped balls and roll them to make paratha.
Triangular Methi paratha
After rolling the dough ball into round shaped apply oil or ghee over it.
Fold it to half and apply ghee or oil again.
Fold it again to make a triangle.
Now roll it triangle wise slightly to make triangular shaped paratha.
After rolling the dough ball into round shaped apply oil or ghee over it.
Fold it to half and apply ghee or oil again.
Fold it again to make a triangle.
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Lachha Methi Paratha
After rolling the dough ball into round shaped, apply ghee on it.Now start creating pleats by folding with the help of fingers.
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Stretch the pleats dough as much as possible. Begin to roll the pleats dough like a swiss roll. And secure the end by pressing gently.
Now dust it with flour and roll to a thin circle like paratha.Roast them on tawa till light crisp brown with ghee or oil.
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If you love the recipe of Methi Paratha then I am sure you would love the recipe of
- aloo paratha recipe
- Wheat parotta
- Missi roti recipe as well.
Methi paratha recipe
Methi paratha is a traditional paratha recipe from Indian cuisine made for breakfast and lunch box. Methi leaves gives an aromatic rich flavour to this flat bread. This Methi ka paratha can be served with pickle, chutney, curd and dal.
Prep time cook time serving
15 min 10 min 2
Author :- Mobasir hassan
Ingredients
- 1 cup whole wheat flour ( Atta)
- 1/2 cup chopped Methi(fenugreek leaves)
- 1/3 teaspoon red chilli powder
- 1/2 teaspoon carom seeds(optional)
- 1/3 teaspoon cumin powder (jeera)
- 1/4 teaspoon coriander powder(dhaniya)
- 2 green chili finely chopped
- 1/4 teaspoon salt or as per taste
- 1/2 teaspoon oil kneading
- Ghee or butter for frying
- Take the wheat flour in a mixing bowl and mix with finely chopped methi leaves, cumin powder, coriander powder, chopped chilli and salt.Al
- Add little water and begin to knead to make a soft roti like dough. Add water little by little as required.M1
- Mix 1/2 teaspoon oil and knead again for a minute for smooth finishing.Cover and rest for 10 minutes.
- Divide the dough mixture into equal small parts and make round shaped balls.
Making the Methi paratha
- Flour the rolling area and dust a dough ball with flour from both sides.
- Roll the dough into a round shaped paratha keeping slightly thick than chapati. You can give it a triangular shaped or make lachaha paratha.
- Make 4 - 5 parathas with the dough ball. Keep them aside.
- Heat a non stick pan or tawa in medium high flame and place a paratha on it.
- Tiny bubble will start on the Paratha then flip it and slightly press with a spatula to evenly cooked from all sides.
- Apply some butter or ghee over the paratha and flip to other side. Similarly press evenly and apply ghee to the paratha and cooked till light brown and done evenly.
- Similarly repeat with the remaining dough balls and keep them one over others to keep soft.
- Serve them with curd, pickles and salad or plain Dal.
Video
Video for Methi paratha recipe
Nutritional value (estimated only)
Serving size :- one paratha
Serving size :- one paratha
- Calories :- 131 kcal
- Carbohydrate :- 25 g
- Protein :- 7 g | Fat :- 8 g
- Methi paratha can be served with chutney, pickle, curd and Dal.
- Chole or chana masala and Dal makhani are also goes well with Methi paratha.
- You can mix carom seeds in the dough to make the paratha as well.
- Mixing red chilli powder is optional but it gives a nice colour and balance the flavour of the Methi leaves.
You can also check some of the popular recipes that can be made at home quite easily.
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• Mackerel fish tawa fry recipe
