by Tarla Dalal
Added to 23 cookbooks
This recipe has been viewed 27927 times
methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with 17 amazing images.
methi paratha recipe is a sumptuous and satiating fare often served with a bowl of curd and pickle. Learn how to make methi paratha for breakfast.
Who can resist the lure of hot, tava-cooked Punjabi methi ka paratha. The wheat flour dough combines methi leaves and carom seeds, both of which are excellent aroma and flavour boosters.While the Gujarati thepla usually have sesame seeds, these North Indian style parathas are perked up with ajwain. These tiny seeds aid in digestion.
To make methi paratha, combine fenugreek leaves, wheat flour, oil, carom seeds, chilli powder and salt in a deep bowl and knead into a soft dough using enough warm water. Divide the dough into 9 equal portions. Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling. Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides. Serve hot.
Methi has a very unique flavour, which is slightly bitter but very pleasing to the palate... it is the kind of flavour that enthuses you to have more! When you are bored of regular parathas, go for this awesome fenugreek leaves paratha. Enjoy it with a delectable subzi like Paneer Pasanda or Chole or a plain bowl of dahi.
Tips for methi paratha. 1. If methi leaves are not easily available, you can buy, clean and dry in the sun till the moisture evaporates and they turn dry. Pack in zip lock bags and store refrigerated. Before use, wash them and make your favourite paratha. 2. Chop the fenugreek leaves finely so rolling becomes easier. 3. While they taste the best when served hot, you can cool them, pack them in an aluminium foil and carry to school or work too. 3. To enjoy a healthier version of this paratha, use less oil while making the dough and while cooking as well.
Enjoy methi paratha recipe | methi ka paratha | fenugreek leaves paratha | Punjabi methi paratha for breakfast | with step by step images.
- To make methi paratha, combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
- Divide the dough into 9 equal portions.
- Roll a portion of the dough into a 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook each circle, using a little oil, till it turns golden brown in colour from both sides.
- Serve the methi parathas hot.
Methi Paratha recipe with step by step photos
Nutrient values (Abbrv) per paratha
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.