METHI PARATHA - Delicious Food For The Paratha Lovers!

Updated: 21-05-2025

METHI PARATHA – Delicious food for the paratha lovers!

Methi is fenugreek in Hindi. Methi is a good source of protein, magnesium, copper manganese.

It helps to keep blood sugar in control, as well as help in getting rid of constipation.

It is usually made for breakfast.

Parathas are usually loved by everyone, especially children, for tiffin as well as a snack.

The method of making methi paratha is similar to any other paratha.

It is prepared by mixing methi with wheat flour.

Nutrition per serving

Fat	carbohydrates	Protein	Calories
8g	25g	7g	131g

Preparation timings: 10 minutes

Serves: 8 to 10

Cooking time: 30 minutes.

Serving size is 55g and is based on a 2000-calorie diet.

Ingredients for Methi Paratha

Whole wheat flour or atta- 2 cups
Fenugreek leaves or methi- 1 cup
Green chillies or 3 finely chopped
Garlics: 6 to 7 finely chopped
Oil-3 tsp
Water for kneading is required
Salt-as required
Oil or ghee-as required for roasting

Method for Methi Paratha

Firstly, methi leaves should be rinsed well with water. Then chop it finely and keep it aside.
Secondly, in a bowl, add wheat flour and salt.
Then add finely chopped methi leaves to this, and then add chopped green chillies, finely chopped garlic, and 2 or 3 tsp of oil.
Add water to this mixture as much as required. Adding curd during kneading the dough enhances nutrition and also removes the bitter taste of methi leaves.
Then start mixing the mixture and knead this.
Then knead this mixture to smooth dough. If water is required, add to this. You can also add wheat flour if the dough feels sticky.
Of this dough mixture, make medium-sized balls.
Dust this medium-sized dough ball with some flour or atta and start rolling it on the rolling board.
Roll it into medium-sized rotis in a round shape. Heat the tawa, and when it gets heated, place the rolled dough on it.
When one of the sides is a little cooked, flip it to the other side. Spread oil or ghee, as your choice, on this side.
Flip it again, and when you see some brown spots on the paratha, apply oil or ghee on this side as well.
Flip a couple of times till the paratha is evenly cooked and has golden colour spots. Finally, press the paratha edges with any spatula so that they get cooked well.
Kids love the different shapes of paratha, and mostly the triangle-layered ones. To make layered paratha, spread oil on the roti and fold it in half.
Spread oil again and again and fold it in half. Fold it again to a triangle shape. Roll this to make a thick-layered paratha. Finally, toast on a hot tawa. Do not overcook them, as they turn hard.
Serve hot methi paratha with any pickle you like or curd or butter also. You can store them in a casserole and serve them warm later.

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