Methi Paratha
Soft, flavorful, and packed with nutrition, Methi Paratha is an Indian flatbread infused with the goodness of fresh fenugreek leaves (methi). This wholesome recipe combines whole wheat flour with aromatic spices like carom seeds, turmeric, and red chili powder, along with a hint of grated ginger and green chili for a subtle kick. The result is a pliable dough that transforms into golden, fragrant parathas, cooked to perfection with a touch of butter or ghee for a rich finish. Perfect for breakfast, lunch, or dinner, these savory parathas pair beautifully with curd, pickle, or chutney, making them a versatile and satisfying meal option. Easy to prepare and bursting with earthy, herbaceous flavors, Methi Paratha is a must-try dish that brings comfort and nutrition to your table.
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Recipe Information
Ingredients
- 2 cups Whole wheat flour
- 1 cup Fresh fenugreek leaves (methi)
- 1 teaspoon Ginger (grated)
- 1 Green chili (finely chopped)
- 0.5 teaspoon Carom seeds (ajwain)
- 0.5 teaspoon Red chili powder
- 0.25 teaspoon Turmeric powder
- 1 teaspoon Salt
- 2 tablespoons Oil
- 0.75 cup Water
- 2 tablespoons Butter or ghee (to cook)
Instructions
Wash the fresh fenugreek leaves thoroughly, drain, and chop them finely.
In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, grated ginger, chopped green chili, carom seeds, red chili powder, turmeric powder, and salt.
Add oil to the mixture and mix well until the oil is evenly incorporated.
Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. The dough should not be sticky or too dry.
Cover the dough with a damp cloth and let it rest for 15 minutes.
After resting, divide the dough into equal-sized balls (about the size of a golf ball).
Dust your rolling surface and rolling pin with a little flour. Roll each ball into a round disc, about 6 inches in diameter, ensuring it is evenly thick.
Heat a skillet or tawa on medium heat. Once hot, place the rolled paratha on the skillet.
Cook the paratha for 30-40 seconds or until bubbles start to appear. Flip the paratha and apply a small amount of butter or ghee on the cooked side.
Flip again and apply butter or ghee on the other side. Cook for another 30 seconds or until golden brown spots appear on both sides.
Remove the paratha from the skillet and serve hot. Repeat the process for the remaining dough balls.
Nutrition Facts
Calories |
1408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 43.4 g | 155% | |
| Total Sugars | 2.2 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1115 mg | 86% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 3024 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
