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Stuffed Methi Parathas
Tarla Dalal
• 15 October, 2016
Table of Content
About Stuffed Methi Parathas
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Ingredients
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Methods
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For the dough
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For the methi stuffing
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How to make Stuffed Methi Parathas
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Nutrient values
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Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself.
These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable.
So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds.
You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
25 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
40 Mins
Makes
5 parathas
Ingredients
For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste
For The Methi Stuffing
2 cups finely chopped fenugreek leaves (methi) leaves
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp sugar
1/4 tsp turmeric powder (haldi)
2 tbsp besan (Bengal gram flour)
1 tsp chaat masala
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For Serving
curd (dahi) (dahi)
Method
For the dough
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.
For the methi stuffing
- Heat the oil in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
- Add the ginger-green chilli paste, turmeric powder, besan, sugar, chaat masala and salt and sauté on a medium flame for 2 minutes ,while stirring continuously.
- Transfer the mixture into a plate and allow it cool.
How to proceed
- Divide the stuffing into 5 equal portions and keep aside.
- Divide the dough into 5 equal portions and keep aside.
- Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place one portion of the methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
- Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
- Repeat steps 3 to 6 to make 4 more parathas.
- Serve hot with fresh curds or pickle.
Stuffed Methi Parathas recipe with step by step photos
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To make the dough, in a deep bowl, take 1 cup whole wheat flour (gehun ka atta).
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Add 1 tsp oil. Oil can be substituted with ghee or butter. The fat helps in making soft parathas.
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Add salt to taste.
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Gradually add water. The quantity of water will depend upon the quality of flour. We have used approx. 5 tbsp of water.
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Mix well.
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knead into a soft dough. Always while making stuffed paratha knead the dough little soft so it is easy to roll the parathas.
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Divide the dough into 5 equal portions and keep aside.
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To make the methi stuffing, Heat the oil in a broad non-stick pan and add the cumin seeds.
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When the seeds crackle, add the fenugreek leaves and mix well.
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Sauté on a medium flame for 2 minutes.
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Add the 2 tsp ginger-green chilli paste.
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Add 1/4 tsp turmeric powder (haldi), 1 tsp chaat masala, and salt to taste.
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Add 2 tbsp besan (Bengal gram flour) and 1 tbsp sugar, sauté on a medium flame for 2 minutes ,while stirring continuously.
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Transfer the mixture into a plate and allow it cool. Divide the stuffing into 5 equal portions and keep aside.
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To make the Stuffed Methi Parathas, take a portion of the dough and flatten them between the palms. Deep it in whole wheat flour nicely and remove the excess flour.
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Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
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Place one portion of the methi stuffing in the centre of the circle.
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Bring together all the sides in the centre and seal tightly.
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Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
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Heat a non-stick tava (griddle) and cook the paratha. When lightly cooked, flip the paratha.
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Smear oil over it. Let the paratha cook.
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Cook till golden brown spots appear on both the sides.
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Remove it on a plate. Repeat steps 3 to 6 to make 4 more parathas.
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Serve Stuffed Methi Parathas hot with fresh curd (dahi) (dahi) or pickle.
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Stuffed Methi Parathas.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per paratha
| Energy | 219 cal |
| Protein | 4.9 g |
| Carbohydrates | 26.3 g |
| Fiber | 5.1 g |
| Fat | 10.9 g |
| Cholesterol | 0 mg |
| Sodium | 18.1 mg |
Click here to view Calories for Stuffed Methi Parathas
The Nutrient info is complete
Payal Parikh 86
Sept. 7, 2016, 10:51 a.m.
Perfect taste of methi and when served with curds it is a complete meal. All adults and kids will relish it for sure. Great to eat for breakfast or for dinner.
Priyanka Mehra
May 26, 2016, 8:40 p.m.
Recipe bht achhi hai?I tried it today?parathe bht tasty bane the?thank you??????
Foodie #581017
May 27, 2015, 8:37 a.m.
Pl also show how to seal the paratha. It always tears when I try to roll Give tips on the same too.
Denzil Fonceca
Aug. 8, 2014, 10:58 a.m.
Sonal Modi
March 10, 2013, 10:44 p.m.
These parathas are simply delicious and make excellent use of fenugreek leaves. I am 100% satisfied with these parathas. Only the measure of ginger-green chilli paste has not been given and so I added 1 tsp of it. Thank you so much for this wonderful recipe.
Tarla Dalal
March 10, 2013, 10:44 p.m.
Thanks Sonal for the feedback.
