Table of Contents
About Methi ka Paratha Recipe
Methi Paratha is made by mixing fresh fenugreek leaves and flour. However, it is also made in different styles in many states of India. For example, in Punjab it is more spicy and eaten with butter, whereas in Gujarat, some jaggery or sugar is also added to give it a slightly sweet taste. In Rajasthan it is also made with millet flour.
As soon as the winter season starts arriving, fenugreek leaves start appearing in the market. I also use fenugreek leaves in the green vegetables I prepare daily, which enhances the taste of green vegetables. Therefore, I sow fenugreek seeds in 8 to 10 small pots in my house, which start growing soft fenugreek leaves within one to two weeks. Due to which I get fenugreek as per my need. I bring more fenugreek from the market for use.
How to make Methi ka paratha
1. To make Methi Paratha, first separate one fenugreek leaf from the stem. And wash it thoroughly in 2 to 3 waters, so that the mud and pebbles present in it get cleaned.
2. Take flour in a big vessel and add 1/2 teaspoon salt.
Add 1/2 teaspoon carom seeds.
Add chopped fenugreek leaves.
All mix wel And knead a soft dough with the help of water.
The dough has become completely soft, if the dough seems wet then add dry flour and if it seems hard then add light water.
3. Divide the kneaded dough into small portions in the shape of pedas. (make dough)
4. Now wrap the dough in dry flour 1 to 2 times and roll it into a thick paratha of 3 to 4 inches diameter.
5. Heat the pan on gas and cook the paratha on medium flame till it turns golden brown.
6. And while turning, apply ghee or oil and press down and fry again. Till the paratha becomes puffy from the middle.
7. Serve hot methi paratha with tometo chutney, mango chutney or curd. at your choice.
Spaical Tips
- While kneading the dough, adding water slowly while kneading can make the dough wet.
- If the taste of fenugreek seems too bitter, then boil it in hot water and use it.
- Always cook paratha on low flame. Paratha may burn if cooked on high flame. And the taste of paratha may get spoiled.
FAQ
What goes well with Methi ka Paratha?
Fenugreek paratha can be eaten with curd, mango chutney and tomato chutney.
Is Methi Paratha good for health?
Yes. Iron, magnesium and many types of proteins are found in fenugreek. It is also beneficial for patients suffering from diabetes.
Apart from fenugreek, what else is Paratha made from?
Apart from fenugreek, Aloo Paratha, Mooli Paratha, Gobi Paratha and Matar Paratha are made.
Is Methi Paratha healthy for weight loss?
For weight loss, fenugreek paratha with celery mixed in it is more healthy.
Methi ka Paratha Recipe (Fenugreek Paratha)
Description
Methi Paratha is made by mixing fresh fenugreek leaves and flour.
is a unique dish eaten with hot curd or chutney.
Ingredients
Instructions
-
To make Methi Paratha, first separate one fenugreek leaf from the stem. And wash it thoroughly in 2 to 3 waters, so that the mud and pebbles present in it get cleaned.
-
Take flour in a big vessel and add 1/2 teaspoon salt, 1/2 teaspoon carom seeds and chopped fenugreek leaves.
-
All mix wel And knead a soft dough with the help of water.
-
The dough has become completely soft, if the dough seems wet then add dry flour and if it seems hard then add light water.
-
Divide the kneaded dough into small portions in the shape of pedas. (make dough)
-
Now wrap the dough in dry flour 1 to 2 times and roll it into a thick paratha of 3 to 4 inches diameter.
-
Heat the pan on gas and cook the paratha on medium flame till it turns golden brown.
-
And while turning, apply ghee or oil and press down and fry again. Till the paratha becomes puffy from the middle.
-
Serve hot methi paratha with tometo chutney, mango chutney or curd. at your choice.
Note
While kneading the dough, adding water slowly while kneading can make the dough wet.
If the taste of fenugreek seems too bitter, then boil it in hot water and use it.
Always cook paratha on low flame. Paratha may burn if cooked on high flame. And the taste of paratha may get spoiled.
