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You are here: Home / Bread Recipes / Spiced Methi Paratha Recipe | How to Make Methi Paratha

Spiced Methi Paratha Recipe | How to Make Methi Paratha

February 18, 2020 44 Comments

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Methi parathas are fragrant and easy-to-prepare Indian parathas with fresh methi or fenugreek leaves. I love methi leaves for the slight bitterness they add to any dish. Methi dal is the usual favourite for TH and I and my default recipe to make with methi leaves. Each time I go to Little India, I scout around for a bunch. Apart from the extra time it takes to pick and clean them, I’d say cooking with the leaves is quite a delight and very rewarding in the flavour front. In fact, kasuri methi, the dried fenugreek leaves we add to dishes like paneer butter masala and paneer jalfrezi really elevate the flavour of those dishes.

Spiced Methi Paratha Recipe | How to Make Methi Paratha
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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

Spiced Methi Paratha Recipe | How to Make Methi ParathaPin

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.

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By nags Filed Under: Bread Recipes, Methi / Fenugreek Leaves, Paratha Nan Roti, Uncategorized

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Comments

  1. Scarlett O'Hara

    January 21, 2013 at 1:11 pm

    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.

    Reply
    • Nagalakshmi V

      January 22, 2013 at 2:25 am

      ooh using kasuri methi to make methi paratha is a great idea. do you rehydrate it before adding it to the dough?

      Reply
  2. nilanjana majumdar

    January 20, 2013 at 4:08 pm

    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.

    Reply
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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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