Methi Paratha was the outcome one weekend when I really wanted my cooking duties to end with a simple, single dish. I checked out many recipes online and a couple of cookbooks I have. I realised there are two ways to make methi paratha:
1. Make a spiced stuffing like you do for aloo paratha or gobi paratha and make methi parathas the same way.
2. Chop up the leaves and add them to the dough while making the dough and make parathas as normal.
I decided to go midway between the two options. Check out all methi recipes on Edible Garden.
Methi Paratha Recipe
Makes: ~20 parathas
Ingredients:
4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1″ piece ginger, grated
1/2 tsp powdered jeera / cumin seeds
1 tsp oil
Salt to taste
For the dough
5 cups atta / wheat flour
Water as needed
Ghee or butter
How to Make Methi Paratha:
1. Heat the oil and add the jeera. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don’t cook it for more than 7 mins. Let this mixture cool.
2. Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.
3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.
Serve methi paratha warm with mango pickle and plain curds.
Methi is my favorite leaf too… LOVE the flavor.
We add this methi into everything conceivable! 🙂 Parathas (mixing in the dough), sabzi, sometimes raita too… 🙂
I sometimes use Kasuri Methi instead of fresh methi… gives a nice flavor and a different taste too.
ooh using kasuri methi to make methi paratha is a great idea. do you rehydrate it before adding it to the dough?
oh! i picked up a bunch of Methi at the market last week… i’m not much of a methi-eater and have been looking for ways to use them up, and this looks perfect, I think I’m going to have to cave in anyway.
Hi Nagalakshmi,
I had never made methi parathas till today! I always felt that parathas were tough to make.. But what a recipe!!!
Thank u so much! My husband hates methi but this paratha impressed him so much that he complimented me as an amazing cook….! it means a lot to me!
3 cheers to u n ur recipe!!!
can add some ajwain seeds..gives it the authentic north indian flavour
yes, that's a great idea! adding ajwain to paratha 🙂
wow i reallly liked this website
🙂
Hi, if methi leaves are unable, try dry methi leaves found in Indian groceries. Just soak in hot water until soft. Adding a bit of jaggery gives a bit of that thepla (Gujarati/Rajasthani)flavors…
Mo
It is very good and clear. Thank you
I made this today for the first time and it was awesome.. Thanks!!
Selvi.
Thanks for the feedback!! 🙂
Hi Nags,
I tried your recipe and the parathas really came out well, esp when it was my first time ever… Thanks girl!
I have clarified that step. Thanks for pointing out LOUD AND CLEAR 😉
Heat the oil and add the jeera. After about 5 seconds, add the rest of the ingredients in the list up to atta. THIS POINT IS A LITTLE CONFUSING. THE INGREDIENTS GOING TO ATTA TWICE. PLEASE CORRECT OR COMMENT CLEARLY.
nice looking paratha ….hard to find Methi any other suggestions ???? thankss
Hey Nags! What a coincidence I made methi thepla yest, was not satisfied with the pic so didnt post it and here you are with ur yummy parathas. Guess this is the one u kept for ur ikea table post.
Awesome methi parathas. Beautiful click.
beautiful picture and aam ka achar n dahi is the best accomapniment .
i made the sweet corn curry you had posted some time back in a different way n shall post it soon ….it was a great idea !!
Yummy looking parathas. Mmmmmmm….
Nice twist to the methi paratha. Always love them. 🙂
Love these Nags – these are perfect even when they are cold – love to have these while traveling. Looks gorgeous!
One of the favorite ways to have methi. I will add ginger next time I make them. Sounds good.
One of the favorite ways to have methi. I will add ginger next time I make them. Sounds good.
I have been growing methi in my small garden and it is time to harvest them. Made methi dal last week. Will try your recipe this weekend! Love the texture of your parathas.
Love these Nags – these are perfect even when they are cold – love to have these while traveling. Looks gorgeous!
Childhood favorite! I love it with curd. We make it method 2.
Hi Nags,
I made Methis Thelpas yesterday.. the only thing different was that I had to add curd instead of water while kneading the dough..
(I am from singapore but currently residing in Dubai and never knew about methis till I came here 😉
Cynthia, you can. But the flavour won't be as good. Spinach is bland in itself so I would spice it up further before adding it on. You could try it, definitely 🙂
I can substitute with spinach leaves right?
Nice twist to the methi paratha. Always love them. 🙂
Hey i too made methi theplas yesterday,its very similar only that i add sambhar powder instead green chillies,and i make it so thin … Paratha also a great idea! I still have half bunch!
Yummy looking parathas. Mmmmmmm….
I love methis in anything, my all time favourite parathas..looks delicious!!
We never get all these indian vegg, parathas look so so good and i am sure they taste as good as that pic.
i think i can have parathas stuffed is almost anyway! love methi!
beautiful picture and aam ka achar n dahi is the best accomapniment .
i made the sweet corn curry you had posted some time back in a different way n shall post it soon ….it was a great idea !!
Awesome methi parathas. Beautiful click.
Sharmilee, bingo!
Shreya, that's an idea I recently saw in some blog, adding ground peas. Will surely try soon 🙂 Take care!
Hey Nags! What a coincidence I made methi thepla yest, was not satisfied with the pic so didnt post it and here you are with ur yummy parathas. Guess this is the one u kept for ur ikea table post.
Hi Nags, lovely click:-) Didn't know it's not easy to find methi leaves in the market there. I usually add a pinch of garam masala n sometimes coriander powder as well. Of late, since I have been asked to reduce intake of rice, I have been having more of parathas (less oil, have been using sesame oil while making them), especially methi and palak for the iron content. I even started making peas paratha, it is really nice if you like mutter. Just grind them to a paste and add the spices and knead the dough. Try it if you haven't~Shreya
i guess u can try this with grated vegetables as well.. like carrots, radish, potatoes. i feel spinach would be too bland. try it! 🙂
nice looking paratha ….hard to find Methi any other suggestions ???? thankss
Healthy and delicious paratha….
I was not so fond of Methi leaves but off late have acquired a taste for it.Should try this recipe!!