Methi Paratha – How to make Methi Paratha Recipe: Extremely delicious, soft and quick paratha recipe using whole wheat flour, fresh methi or kasuri meth, water, and seasoning. Perfect for any meal or packed lunches. This recipe makes 10 Paratha.
Hey Everyone hope you had a great weekend and today I’m talking all things ‘Methi Paratha’ as they are one of my MOST Favorite Paratha or Indian Flatbread and I simply Cannot resist them ever!!
We are going to discuss in details about:
- How to Make them
- What to Serve with them
- How to Store Them.
What is Methi Paratha?
They are soft and delicious Indian Paratha/Flatbreads made using flour, water, oil, seasoning and methi leaves (Fenugreek Leaves).
Methi Leaves is the heart and soul of this recipe and you cannot make this recipe without it But you can definitely make it using Fresh Methi or Dry Kasuri Methi leaves.
They have been an extremely popular Paratha recipe all over India and is often loved by kids for lunch, although I loved it for office lunch too (so did my colleagues) 🙂
They are easy to pack and tastes great as is or with pickle/curry or even a dry Indian veggie.
What You Need to Make Methi Paratha Recipe:
- Flour: I’m using a mix of whole wheat flour with all-purpose flour (optional)
- Fresh Methi Leaves or Dry Kasuri Methi Leaves –depending on the availability
- Spices: Turmeric, Salt, Red Chili Powder, Carrom Seeds (Ajwain)
- Oil: To be Added in Dough and also to Make the Paratha/Flatbread
- Water – to make the dough.
They are easy to make, healthy and because of the mix of flour, they fill you up for good 4-5 hours.
Here’s a picture of Fresh Methi Leaves & Dry Kasuri Methi Leaves (both easily available in Indian stores):
Fresh Methi Leaves
For a lot of you who might be seeing this ingredient for the first time, the fresh leaves resemble ‘watercress leaves’ but has a slightly different flavor.
In India, these leaves (both fresh and dry) are used in many recipes from curry, sauteed vegetables, dry snacks or flatbread.
Our favorite way to have them is to use them in a Methi Paratha and serve it with a quick curry or pickle.
How to Make Methi Paratha:
I’m diving the process into 2 main steps to simplify the recipe further:
Make the Methi Paratha Dough:
- In a food processor or kitchen aid dough maker, add flour, fenugreek leaves, turmeric, carom seeds, salt, oil and give it a good mix.
- Now, add water and form a smooth dough.
- Transfer the dough to a flat surface, knead by hands for a minute and make 10 balls.
How to Make the Methi Paratha:
- Flatten the balls using a rolling pin (size of your palm) and apply 1/4 tsp of oil and wrap them in a triangle shape (or any shape as per choice).
- Sprinkle some flour on the surface + on the rolling pin and flatten the triangular flatbread to the size of your palm.
- Heat a non-stick pan for a minute.
- Place the flatbread on it and cook for 1/2 minute.
- Turn on the other side and apply 1/2 tsp oil on the cooked side.
- Turn the sides again and apply 1/2 tsp oil on the other side.
- Let both the sides evenly cook and transfer to a serving plate.
- Complete the steps above until all parathas are cooked.
- Serve Hot with fav curry or chutney/pickle.
Methi Paratha – How to make Methi Paratha Recipe
Serving & Storing Methi Paratha:
Whenever I make them, I usually make a couple of extra parathas to be used later as an evening snack with a hot cuppa tea …. you seriously need to try this combination too, it tastes heavenly.
Although these parathas are self sufficient and donot need any add-ons but we can still serve them with:
Pickle
Onion-Tomato Salad or Any Light Salad
Curries like Potato curry, paneer curry, etc
Dry Vegetables
Chutney
Raita (Indian Yogurt Dip)
These parathas can stay out overnight in an airtight container. We just need to place the paratha in a kitchen towel or paper towel.
They can be stored in the fridge for 5 days (wrapped in foil/paper towel) and kept in an airtight container or cling wrap.
Tried Our Recipe – AWESOME!!!
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Yield: 10
Methi Paratha - How to make Methi Paratha Recipe
Methi Paratha - How to make Methi Paratha Recipe: Extremely delicious, soft and quick Methi Paratha recipe using whole wheat flour, fresh methi or kasuri methi, water, and seasoning. Perfect for any meal or packed lunches. This recipe makes 10 Paratha.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Ingredients
- 1 Cup Whole Wheat Flour
- 1/4 Cup All-Purpose Flour - optional
- 1/2 Cup Fresh Methi Leaves
- 1 Tsp Carom Seeds (Ajwain)
- 1/4 Tsp Turmeric Powder - optional
- Salt to Taste
- 2 Tbsp Olive Oil - for the dough
- 1/2 Cup Water - for the dough
- 1/4 Cup Flour - for sprinkling while making flatbread
- 4 Tbsp Olive Oil - for making the flatbread
Instructions
Make the Methi Paratha Dough:
- In a food processor or kitchen aid dough maker, add flour, fenugreek leaves, turmeric, carom seeds, salt, oil and give it a good mix.
- Now, add water and form a smooth dough.
- Transfer the dough to a flat surface, knead by hands for a minute and make 10 balls.
How to Make the Methi Paratha:
- Flatten the balls using a rolling pin (size of your palm) and apply 1/4 tsp of oil and wrap them in a triangle shape (or any shape as per choice).
- Sprinkle some flour on the surface + on the rolling pin and flatten the triangular flatbread to the size of your palm.
- Heat a non-stick pan for a minute.
- Place the flatbread on it and cook for 1/2 minute.
- Turn on the other side and apply 1/2 tsp oil on the cooked side.
- Turn the sides again and apply 1/2 tsp oil on the other side.
- Let both the sides evenly cook and transfer to a serving plate.
- Complete the steps above until all parathas are cooked.
- Serve Hot with fav curry or chutney/pickle.
Notes
1/2 Cup Fresh Methi Leaves - You can use 2 Tbsp Dry Kasuri Methi
Nutrition Information:
Yield:
10Serving Size:
3
Amount Per Serving:Calories: 341Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 256mgCarbohydrates: 45gFiber: 7gSugar: 0gProtein: 9g
