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.
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.