Methi Paratha I How to make Methi Paratha Recipe

Methi Paratha (How to make Indian Fenugreek Flatbread): Learn to make these delicious and popular Indian breakfast Methi Paratha. This makes 10 paratha

They can be served with curry/veggies/pickle and can be stored in the fridge for 3 days.

Methi Paratha Flatbread on a white sheet

Hi Everyone, Happy Monday!!!

Before we get started with this Methi Paratha recipe, hope you’ll (in the USA) had a great July 4th Celebrations which was also a long weekend.

So I can imagine a lot of BBQ’s / Backyard party or did you travel with friends and family?

We had a fantastic weekend with cousins (who were visiting us) and seriously, didn’t even know how time just flew?

In these 3 days, we visited some fun places from San Francisco to Monterey and the of-course food was a major part of our entire celebratory weekend (homemade yums to last-minute restaurants grabs…we had them all).

Methi Paratha with Potato curry in a bowl

After all that eating and running around the city, I wanted to make an easy ‘One-Dish’ kind of meal.

But was also craving something Indian, so these Methi Parathas were our unanimous decision.

What You Need to Make Methi Paratha Recipe:

Flour: I’m using a mix of whole wheat flour with all purpose flour

Fresh Methi Leaves: also called as Fenugreek leaves.

Spices: Turmeric, Salt, Red Chili Powder

Oil: To Saute the Paratha/Flatbread 

They are easy to make, healthy and because of the mix of flour, they fill you up for good 4-5 hours.

For those who don’t know, Fenugreek or Methi’ is a leafy vegetable from India (available in many Indian Grocery Stores).

The entire vegetable can be used from its seeds (dry), stem, leaves (fresh/dry) and it’s packed with iron, magnesium, and vitamins. Here’s a picture of Fresh Methi Leaves:

 

fresh fenugreek leaves on a white sheet

It actually looks very similar to watercress leaves but has a slightly different flavor.

In India, it’s 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.

The dough is easy to make, just mix flour with turmeric, salt, water and fresh fenugreek leaves and make a smooth pliable dough.

Whenever I make them, I usually make a couple of extra flatbread be used later as a snack with a hot cuppa tea …. you seriously need to try this combination too, it tastes heavenly.

Methi parantha recipe

Try this Methi Parantha soon and do let me know How you ate them 🙂

That’s it for now, I’ll be back soon with another delicious yum by the end of the week.

 

:: You May Also Like ::

 

Methi-chicken-cover

 


As always, I Looove when you try my recipes and send me pictures & feedback.

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Methi Paratha - How to make Methi Paratha Recipe

Yield: 10

Methi Paratha I How to make Methi Paratha Recipe

Methi Paratha I How to make Methi Paratha Recipe
Methi Paratha I How to make Methi Paratha Recipe: Learn to make these delicious and popular Indian breakfast Methi Paratha. This makes 10 paratha
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 Cup Whole Wheat Flour
  • 1/4 Cup All Purpose Flour - optional
  • 1 Cup Fresh Methi Leaves *
  • 1 Tsp Carom Seeds
  • 1/4 Tsp Turmeric Powder
  • Salt to Taste
  • 2 Tbsp Olive Oil
  • 1/2 Cup Water - for making 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:

  1. In a food processor or kitchen aid dough maker, add flour, fenugreek leaves, turmeric, carom seeds, salt, oil and give it a good mix.
  2. Now, add water and form a smooth dough.
  3. Transfer the dough to a flat surface, knead by hands for a minute and make 10 balls.

Make the Methi Paratha:

Flaten 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 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 till all flatbreads are cooked.

Serve Hot with fav curry or chutney/pickle.

Notes

  • Methi Leaves are called Fenugreek Leaves in English.

Nutrition Information:

Yield:

10

Serving Size:

3

Amount Per Serving:Calories: 341 Total Fat: 16g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 0mg Sodium: 256mg Carbohydrates: 45g Fiber: 7g Sugar: 0g Protein: 9g

10 Replies to "Methi Paratha I How to make Methi Paratha Recipe"

  • jayne July 6, 2016 (10:03 pm)

    Great recipe Molly! I love how making your own flatbreads can really add to a meal and make it special. love the flavours in this one

  • Matt @ Plating Pixels July 6, 2016 (9:55 pm)

    Such a fun, unique recipe! I bet it would go wonderfully with a curry dish.

    • Molly Kumar July 7, 2016 (5:20 pm)

      It goes beautifully with a curry dish, Thanks for visiting Matt!

  • Sara July 6, 2016 (9:34 pm)

    This flatbread looks fantastic! I can’t wait to try your recipe!

  • Lisa @ garlicandzest.com July 6, 2016 (9:29 pm)

    I recently had paratha for the first time and of course, absolutely fell in love! Yours look amazing, I’m definitely going to have to try this!

    • Molly Kumar July 7, 2016 (5:24 pm)

      That’s Awesome Lisa, glad you liked the Paratha’s and look forward to you trying these in the future. Thanks for visiting 🙂

  • Tina Dawson | Love is in my Tummy July 6, 2016 (8:53 pm)

    Yaay Molly! I am about to harvest my next batch of homegrown methi, and I usually make dal with it. Now I have one more thing to try!

    • Molly Kumar July 7, 2016 (5:27 pm)

      That sounds great Tina, Kuddos for growing Methi at home, hope I can do that someday (My gardening skills are absolutely 0 😉

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