Methi Paratha Recipe

रेसिपी को हिन्दी में पढ़े

Methi paratha recipe – healthy breakfast paratha recipe made with whole wheat flour, fenugreek leaves, boiled mashed potatoes and spiced with some spices.

Methi Paratha Recipe | How to make methi paratha

The first time I saw this recipe on Sanjeev Kapoor’s cooking show. From then I am making it regularly in my kitchen. This is very easy to make healthy paratha. This methi paratha recipe is different from the usual paratha recipe.

Boiled and mashed potato is added while making the dough. Yes, this is not stuffed paratha. This potato makes the paratha so soft. Thus, it will not get chewy even after it cools down.

By now you might know that my family loves fenugreek leaves in any recipe. Thus you will find many many recipes made with methi leaves. Here are my most favorite are methi thepla, methi rice, methi malai paneer and bajra methi vada.

Methi Paratha Recipe | How to make methi paratha

As we love methi leaves, I have added good amount of leaves in this methi paratha. But you can reduce the quantity as per your liking.

The addition of amchur powder in the paratha compliments very well with other flavors. The paratha itself is really flavorful and delicious that you can have it as such with cup of tea or plain yogurt.

Check out More paratha recipes
Spring onion paratha  //  Aloo palak paratha  //  Laccha paratha  //  Ajwain paratha


How to make methi paratha recipe (Step by Step Photos):


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1) Pluck the methi leaves and measure about 3 cups. Take large vessel filled with water. Soak fenugreek leaves in the water for 10-15 minutes. So all the dirt will settle down at the bottom and leaves will float on top. Now using your hand take the leaves part gently without disturbing the water and dirt at the bottom. Lightly squeeze out the water. Then chop the methi leaves.

2) In a bowl, take whole wheat flour. Add oil, cumin seeds, green chili, ginger paste, red chili powder, amchur powder and salt.
Methi Paratha Recipe | How to make methi paratha

3) Mix well, so everything is incorporated well.

4) Now add chopped methi leaves and boiled, mashed potato.
Methi Paratha Recipe | How to make methi paratha

5) Now start mixing it with your hand. It will look crumbly, but when you pinch together it will become a dough like.

6) Keep kneading till you get the smooth dough. Dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the potato and water particles from the methi leaves are enough to make the dough.
Methi Paratha Recipe | How to make methi paratha

7) Cover and let it sit for 5-10 minutes. No more that 10 minutes, otherwise methi starts leave its water and dough will be loose and sticky. After 10 minutes resting time, knead the dough once again and make it smooth.

8) Divide the dough into 12 equal portions. Make smooth ball and then flatten it between your palm to make like a disc.
Methi Paratha Recipe | How to make methi paratha

9) For rolling the paratha, dip one disc into the dry flour from both sides.

10) Now start rolling using the rolling pin and board.
Methi Paratha Recipe | How to make methi paratha

11) Roll evenly into 5-6 inch diameter circle.

12) Heat the tawa on medium heat. Once hot, place the rolled paratha on it.
Methi Paratha Recipe | How to make methi paratha

13) Wait for few seconds, you will notice few tiny bubbles on the surface. That time flip the paratha.

14) Cook other side for few seconds. Then apply oil on it.
Methi Paratha Recipe | How to make methi paratha

15) Flip it, so oil side is down. Cook it by pressing it very lightly and gently using spatula. Cook till bottom side is browned.

16) Apply some oil on top part.
Methi Paratha Recipe | How to make methi paratha

17) Then flip it. Again cook by pressing with spatula.

18) Again cook till bottom side is no more doughy and browned.
Methi Paratha Recipe | How to make methi paratha

Remove it from the tawa. Keep in the insulated container, so paratha stays warm. Repeat the same for rest of the paratha.

Serving suggestion: Serve methi paratha as a breakfast. You can have it with cup of morning tea. Or serve with plain yogurt or any raita or pickle.

Methi Paratha Recipe | How to make methi paratha

Methi Paratha Recipe | How to make methi paratha
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Methi paratha recipe (How to make methi paratha)

US measuring cups are used (1 cup = 240 ml)
Course Main Course
Cuisine Indian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Yield 12 paratha
Calories 198 kcal
Author Kanan

Ingredients (1 cup = 240 ml)

  • 1 ¼ cup Whole wheat flour (Chapati atta)
  • 1 tablespoon Oil
  • ½ teaspoon Cumin seeds
  • 1 Green chili chopped finely
  • 1 ½ teaspoons Ginger paste or freshly grated or crushed
  • 1 teaspoon Red chili powder
  • ½ teaspoon Amchur powder (dried mango powder)
  • Salt to taste
  • 2 small or 1 cup Potatoes boiled, mashed
  • 3 cups Fenugreek leaves (Methi leaves) plucked, measured, washed and chopped

Instructions

Preparation:

  1. Boil the potato in the pressure cooker till soft or use leftover boiled, mashed potato.
  2. Pluck the methi leaves and measure about 3 cups.
  3. Take large vessel filled with water. Soak fenugreek leaves in the water for 10-15 minutes. So all the dirt will settle down at the bottom and leaves will float on top.
  4. Now using your hand take the leaves part gently without disturbing the water and dirt at the bottom.
  5. Lightly squeeze out the water. Then chop the methi leaves.

Making dough:

  1. In a bowl, take whole wheat flour. Add oil, cumin seeds, green chili, ginger paste, red chili
  2. powder, amchur powder and salt.
  3. Mix well, so everything is incorporated well.
  4. Now add chopped methi leaves and boiled, mashed potato.
  5. Now start mixing it with your hand. It will look crumbly, but when you pinch together it will become a dough like.
  6. Keep kneading till you get the smooth dough. Dough should be tight and firm (not soft). DO NOT ADD ANY EXTRA WATER. Moisture from the potato and water particles from the methi leaves are enough to make the dough.
  7. Cover and let it sit for 5-10 minutes. No more that 10 minutes,
  8. After 10 minutes resting time, knead the dough once again and make it smooth.
  9. Divide the dough into 12 equal portions. Make smooth ball and then flatten it between your palm to make like a disc.

Making methi paratha recipe:

  1. For rolling the paratha, dip one disc into the dry flour from both sides.
  2. Now start rolling using the rolling pin and board. Roll evenly into 5-6 inch diameter circle.
  3. Heat the tawa on medium heat. Once hot, place the rolled paratha on it.
  4. fry the paratha till both sides have golden brown spots and it is cooked.
  5. Remove it from the tawa. Keep in the insulated container, so paratha stays warm.
  6. Repeat the same for rest of the paratha.

Notes

*Nutrition information is a rough estimate for 1 serving (~2 paratha)

Nutrition Facts
Methi paratha recipe (How to make methi paratha)
Amount Per Serving
Calories 198 Calories from Fat 87
% Daily Value*
Total Fat 9.7g 15%
Saturated Fat 1.2g 6%
Sodium 106mg 4%
Potassium 98mg 3%
Total Carbohydrates 23.9g 8%
Dietary Fiber 1.4g 6%
Protein 3.8g 8%
Vitamin A 3%
Vitamin C 5%
Calcium 2%
Iron 20%
* Percent Daily Values are based on a 2000 calorie diet.

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