Methi Paratha Recipe | How to make methi paratha

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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 the 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.

Methi Paratha Recipe | How to make methi paratha


Basic Info:


Preparation time: 20 minutes
Cooking time: 20 minutes

Servings: 4 (makes 12 paratha)

Cuisine: Indian
Category: Indian bread

 


Ingredients:


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


How to make methi paratha (Step by Step Recipe with Photos):


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.

Methi Paratha Recipe | How to make methi paratha


Additional Info:


Taste: medium spicy

Shelf life: Best served fresh. It stays good for a day at room temperature in insulated container.

Serving suggestions: 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 (Printable):


Methi Paratha Recipe | How to make methi paratha
 
Prep time
Cook time
Total time
 
Methi paratha recipe - Whole wheat flat bread made with fenugreek leaves and mashed potatoes.
Author:
Category: Indian Bread
Cuisine: Indian
Yield: 12 paratha
Ingredients
  • Whole wheat flour (Chapati atta) - 1 ¼ cup
  • Oil - 1 tablespoon
  • Cumin seeds - ½ teaspoon
  • Green chili - 1, chopped finely
  • Ginger paste or freshly grated - 1 ½ teaspoons
  • Red chili powder - 1 teaspoon
  • Amchur powder (dried mango powder) - ½ teaspoon
  • Salt - to taste
  • Potato - 2 small or 1 cup boiled, mashed
  • Fenugreek leaves - 3 cups, plucked, measured, washed and chopped
Instructions
  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.
  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, 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.
  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.
  11. Roll evenly into 5-6 inch diameter circle.
  12. Heat the tawa on medium heat. Once hot, place the rolled paratha on it.
  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.
  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.
  17. Then flip it. Again cook by pressing with spatula.
  18. Again cook till bottom side is no more doughy and browned.
  19. Remove it from the tawa. Keep in the insulated container, so paratha stays warm. Repeat the same for rest of the paratha.

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Comments

    • Kanan says

      Yes Anitha, you can use frozen methi leaves. just reduce the quantity of methi leaves. use only 1 to 1 1/2 cups of methi if using frozen. procedure will be same. Hope this helps.

  1. says

    The methi parathas look very flavourful. We sometimes add all kinds of veggies like coriander, onions, green chilis etc. whatever we have handy at home. The methi parathas would be interesting to try out as I have never tasted fresh methi before. Thanks for your compliment on my new layout. I was actually thinking of changing it back to the old one. :) The new one does not have all the widgets the old one had but I’ll see if I can get them up.

    • Kanan says

      I have never tried with dried fenugreek leaves but I think you can make this with dried fenugreek leaves (kasoori methi). Just reduce the amouth of methi by 1 1/2 cups and soak them in a water for 10-15 minutes, squeeze out the water and proceed the same way.