Name: Methi Paratha
Prep time: 30 min
Cook time: 30 min
Total time: 60 min

Paratha is a very regular breakfast dish in northern India. The primary ingredient is refined flour. It is often stuffed with different veggies, from where it gets the name. Methi Paratha is one of them where stuffing is a leafy vegetable called Methi leaves (Fenugreek leaves).

Methi / Fenugreek is a Indian spice which has a lot of medicinal value too. It is very beneficial for reducing blood sugar level for diabetics, and it aids in hair growth as well.

Methi is a very good fermenting agent in many of Indian dishes, like Idly & dosa batter. It adds a distinct flavor to the dishes as well.

Methi and it’s leaves has a unique bitter taste to it. Though it is not very strong as bitter guard. After cooking the bitterness reduces. And for this recipe, to balance the bitterness I have added potato with this as a stuffing for paratha.

There are a lot of varieties of stuffed paratha in India. Aloo (Potato) Paratha, Gobi(Cauliflower) Paratha, Mooli(Reddish) paratha are name of some of the most popular ones. Though Methi Paratha is not as popular as others, still the nutrition it packs inside makes it one of the most nutritious food out there.

Methi Paratha is often served with Curd or Pickle. But it goes very well with curries, dals and sweets. Once it is made , people love to put Butter on top of the hot parathas, which increases the taste and flavor of it. Please follow me for the complete recipe.

INGREDIENTS

*1cup_250ml, *1tbsp._Tablespoon(15 ml) , *1tsp._Teaspoon(5 ml)

Stuffing ingredients

Methi (Fenugreek) leaves – 1 cup
Boiled potato – 2 medium
Roasted cumin seeds – 1 tsp
Roasted coriander seeds – 1 tsp
Roasted Fennel seeds – 1 tsp
Salt – 1/2 tsp
Sugar – 1 tsp
Asafetida (Hing) – 1/2 tsp
Turmeric powder – 1/4 tsp
Coriander leaves – 1/4 cup

Ingredients for Paratha Dough

Wheat flour – 1 + 1/2 cup
Water – as per requirement
Salt – 1/4 tsp

To fry the paratha

Oil / ghee

Prep Time 30 mins

Cook Time 30 mins

Total Time 1 hr

Course Breakfast

Cuisine Indian

Servings 2 people

Equipment

Non Stick Tawa
Rolling board and dough roller

Notes

1. Making the dough is the most important part of making paratha. As we are putting stuffing inside so the dough needs to be smoother, which can be easily stretchable.

2. I have used whole wheat flour to make the dough. You can replace it with refine flour. In that case you have to add 1 tsp of sugar and 1 tbsp of vegetable oil / ghee before adding water to the flour.

3. We need boiled potato for this recipe. But excess moisture can spoil the quality of the stuffing. So, it better to boil the potato with skin. Once boiled remove the potatoes from water and leave aside for couple of minutes before peeling it off.

4. You can boil the potato in microwave as well. In that case don’t peel the potato at first. Make some deep holes on potato and then microwave them for exact 3 minutes.

5. We need the methi leaves dry as well. So make sure to rinse out all excess drops of water from it. You can use tissue paper or kitchen towel for this.

6. The spice seeds (Cumin, coriander, fennel) should be dry roasted before using. For this either microwave them for 30 seconds, or dry roast in a pan on low flame for 1 minute.

7. You can go for both deep fry or shallow fry the paratha as per your preference. Both oil and ghee can be used for frying purpose.

8. After stuffing the dough, give them a round shape and then brush some oil on it. Its helps to retain the moisture and sticks less to the rolling board.

9. You can use a butter paper or a plastic rapper over your rolling board which prevents your paratha to stick to the surface of the board, and it comes out easily.

Keyword Paratha

How to make Methi Paratha

Step 1: First we need to boil the potatoes. Here I have used microwave oven to boil them. Once boiled, let it cool down a bit and the peel off the skin.

Step 2: Meanwhile, take a bowl and add the flour in it. Then add little bit of salt and water to make a loose and soft dough. Now cover it well and leave it aside for sometime.

Step 3: Crush the roasted spices to fine powder. You can use blender for it.

Step 4: Take a mixing bowl, add the boiled potato, then finely chopped methi and coriander leaves, roasted spices, salt, sugar and asafetida in it. Mix them very well and make sure it does not have any lumbs.

Step 5: Now, our stuffing is done. We are making 5 parathas with this, so divide them out in 5 parts.

Step 6: Similarly, divide the wheat dough equally in 5 pieces and make balls out of them. Create a little pocket inside the dough ball and put the methi potato stuffing inside it. Close it well, so that the stuffing does not comes out during flattening of the dough.

Step 7: Now, do the same for remaining doughs. Them brush them with little oil.

Step 8: Its time to flattening the dough balls in shape of paratha using rolling board and rolling pins.

Tips: Use a Plastic wrapper/butter pepper on your rolling board before making the parathas. It will prevent to stick the paratha on the board and will come out easily.

Step 9: Take a pre heated pan, add little bit oil or ghee and fry the paratha on low flame till you get brownish color on both sides. Flip them occasionally to get both the side evenly cooked. Follow the same for rest of the parathas.

Step 10: Now our Methi Paratha is ready. Serve them hot with some butter and ghee on top with pickle or curd.

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Frequently Asked Questions

Is methi paratha good for health?

Methi or fenugreek is counted as spice category. It has lots of health benefits. Apart from diabetic patient, it is also good for hair growth. Along with methi or fenugreek, methi leaves is also carries the same health benefits. So yes Methi paratha is good for health.

What is the difference between Thepla and methi paratha?

Thepla is Gujarati word and it means paratha. Thepla is made by the same way we make paratha. Thepla has also varieties like, Onion thepla, Paneer thepla, methi thepla and many more.

Does methi paratha have protein?

Yes, 100gms of methi leaves has around 5gms of protein and not only that. It has also Iron and vitamins. All in all methi leaves is very good for our health. So you can go for methi paratha.

Does fenugreek burn belly fat?

Drink 1 glass of soaked methi (seed) water regularly in empty stomach. To do so, soak 1 tsp of methi seeds in 1 glass of water for over night. In morning strain the methi seeds and drink it. It will burn you belly fat, when you will do it regularly.

Methi Paratha