Methi Paratha or Fenugreek Leaves Paratha is an Indian bread where whole wheat flour is kneaded with freshly chopped methi leaves and then rolled and cooked. Here is how to make it.
If you have fresh Methi at home, do try some of my other favorite recipes – Gujarati Methi Thepla, Gajar Methi, Dahi Methi Poori, Methi Aloo, Methi Matar Malai, and Kashmiri Methi Chaman.
About This Recipe
Methi which is also called fenugreek leaves is leafy greens that are easily available in Indian local markets. They are in season during winters and holds a lot of nutrition.
Methi Paratha is a simple and soft Indian flatbread that is very popular in North Indian households. They are also popularly called as ‘Theplas’ in Gujarat, which is a must in all the Gujarati households.
Just like Plain Paratha, Methi Parathas are served either for breakfast or for everyday meals along with simple Curries.
Along with the methi, the dough for the Paratha is further flavored with an array of spices, that makes it even tastier.
There are two ways to make this Methi Paratha. Here, I have mixed the fenugreek leaves along with the whole wheat flour, but if you like stuffed parathas, you can make a separate methi mixture and stuff into the parathas too.
When you make stuffed parathas, you will get little thick parathas as compared to the non stuffed ones.
You can also add a little besan while cooking the methi stuffing, it makes the parathas even more delicious and crisp.
These Methi Paratha are a great way to include methi in your kid’s diet and they are also an amazing lunch box option as your kid can just roll them and enjoy it without much hassle.
Methi Paratha is also a great travel option, as they stay for long at room temperature.
These Methi Paratha are,
- Rich in Iron
- Perfect for breakfast
- Apt to pack in your Lunch Box
- Apt for Travel
Methi – Rich in Iron, you must include it in your everyday meals. These Parathas are also a great way to include in your meals when you don’t like the bitter taste of the same.
Wash, clean and pat dry the methi before chopping it to use in the dough.
Whole Wheat Flour – To make the dough, we will use whole wheat flour, where we will mix other ingredients too to flavor the dough even more.
You can also add in a little Besan, as it adds a nice texture and makes the Theplas crisper.
Other Ingredients – This dough is flavored with everyday ingredients such as carom seeds, cumin seeds, red chili powder, ginger, garlic, and salt.
Carom seeds and cumin seeds add a nice unique flavor in the parathas and also helps in the digestion. You can adjust the amount of red chili powder as per your taste.
Vegetable Oil – Oil is used to pan fry the Parathas, but you can even use ghee to fry your Parathas and make them crisp.
You can use any vegetable oil or even olive oil to make these yummy thin Parathas.
Step By Step Recipe
Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, red chili powder, ginger, garlic, and 2 tablespoon oil in a bowl.
Keep the mixture aside for 10 minutes. Methi will leave water in this time.
Now add some more water an knead to make a soft dough.
Cover the dough and keep aside for 10 minutes.
Divide the dough into 8 equal balls. Roll a ball to make a 4 inch circle.
Apply little oil on the circle and fold again to make a round.
Dust and roll the circle to make a 5-6 inch paratha.
Heat a griddle. Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the lower side. Flip and cook until brown spots appear on the other side as well. Apply little oil on both the sides and cook until the party is browned and crispy.
Keep pressing while cooking. Serve hot.
Health Benefits of Methi
Since my childhood, I have been told that methi is extremely good for our health and I have always enjoyed eating this green leafy vegetable in my meals.
Therefore, I make sure that my family eats this green leafy vegetable as it has a lot of health benefits and is good for our overall health.
Some of the benefits are,
- It is extremely good for your stomach and also helps in digestion. It also helps to treat your menstrual cramps naturally. Soothes muscle pain and reduces fever too.
- It maintains your liver and kidney health. Also good for diabetic people, as it maintains your blood sugar levels and controls blood glucose.
- Methi should be consumed by new mothers as it stimulates their milk production. But always consult your doctors about the quantity before consuming it, as it might have its side effects too.
- It is said that Methi leaves are extremely good for skin related problems. It has anti-inflammatory properties which help soothing skin inflammation or injuries.
Frequently Asked Questions
Cleaning Methi is an easy process!
You just have to separate the leaves from the stems and soak them in a bowl of salt water for about 10 to 15 minutes.
This soaking process is done to remove the bitter taste in the leaves, but if you don’t mind the bitter taste you can use them as it is.
Wash them 3 to 4 times to remove the dirt and pat dry them using a kitchen towel before using it your recipe.
Always chop the methi leaves after washing them thoroughly to preserve the nutrients in them.
There are days when we buy a whole bunch of methi leaves from the market, but end up using only a little of it.
Therefore, store the leftover methi, so that it remains fresh until the next use.
One way is to just wrap up the leaves in a newspaper/absorbent paper/aluminum foil and keep in the refrigerator and it will stay fresh for about 3 to 4 days.
But if you want to keep it good for about 15 days, you can cook the methi leaves in a little oil and store in an airtight container in the freezer.
They can be considered healthy as they are prepared mainly with whole wheat flour and lots of methi leaves. But as they are pan-fried, they take a little seat back when it comes to very healthy.
If you are making these Parathas, I will suggest you cook them in a little desi ghee. You can have them once in a while due to its other nutritious properties.
You can even serve it along with your favorite pickle or chutney. I like to serve it with Coriander Mint Chutney.
As it is very thin and soft unlike other stuffed Parathas, it tastes great along with Aloo Gobhi Ki Sabzi or any other sabzi of your choice.
These Methi Paratha have a good shelve life and therefore they stay good for 2 days even at room temperature. Therefore, they are considered great for your long travels too.
You can also store them in the fridge for about 4 to 5 days in an airtight container. Reheat them on Tawa properly, while serving.
Methi Paratha freezes well! Let them cool down after cooking and then place them in ziplock freezer bags with parchment paper between each Paratha so that they don’t stick to each other.
For stuffed Methi Paratha, add in a little roasted gram flour in the methi mixture, it makes Paratha flaky and crispy.
You can even add boiled Potatoes or grated Paneer in the Methi mixture if you are making Stuffed Parathas to make it more filling.
You can grate any vegetables such as Broccoli, Cauliflower, Beetroot, Carrot, etc and add to the stuffing.
Pro Tips By Neha
You can add in a little yogurt to while making the dough, it will make the Methi Paratha soft. But then the shelve life of these Parathas will decrease to a day or two when refrigerated.
Pluck the methi leaves and store properly in an airtight container so that it comes in handy when you want to make these Parathas.
Roll them thin, they taste great that way. If you want thick parathas, you can stuff the methi in the dough, instead of kneading it with the dough.
Methi or Fenugreek Leaves tend to lose water, so make sure you use less water to make the dough.
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Methi Paratha Recipe
- 2 cups Fresh Fenugreek Leaves
- 2 cups Whole Wheat Flour
- 1 teaspoon Salt
- 1 teaspoon Carom Seeds
- 1 teaspoon Cumin Seeds
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Ginger (Grated)
- 1 teaspoon Garlic (Minced)
- 2 tablespoon Vegetable Oil (Plus for frying)
- Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, red chilli power, ginger, garlic and 2 tablespoon oil in a bowl.
- Keep the mixture aside for 10 minutes.
- Methi will leave water in this time.
- Now add some more water an knead to make a soft dough.
- Divide the dough into 8 equal balls.
- Roll a ball to make a 4 inch circle.
- Apply little oil on the circle and fold to make a round.
- Dust and roll the round to make a 5-6 inch paratha.
- Heat a griddle.
- Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the lower side.
- Flip and cook until brown spot appear on the other side as well.
- Apple little oil on both the sides and cook until the party is browned and crispy.
- Keep pressing while cooking.
- Serve hot.