Methi paratha recipe and methi roti – These methi paratha and roti are made at home when ever I have fresh fenugreek or methi leaves. For the kids lunch box, I make methi paratha. For me and the hubby I make the methi roti since making parathas take sometime. Fenugreek / methi leaves apart from being nutritious help to keep blood sugars in control and get rid of constipation. Making methi paratha is one of the easy ways to include methi in our diet.
This methi paratha recipe can be used to make roti or layered paratha or even just simple paratha, anything you choose. Kids love the triangle layered paratha hence I make for them that way. For more Paratha recipes you can check this Methi aloo paratha, Spinach or Palak paratha and Vegetable paratha.
If I have no time to leave the dough for soaking, then I use few tbsps. of curd to cut down the soaking time. Adding curd also enhances the nutrition and taste. Those who like to cut down the fats from yogurt can make without curd. They still turn out soft and good, but need to be soaked for at least 20 minutes. Adding curd also takes away the bitter taste of leaves, keeping them very soft.
I usually pluck the methi leaves the same day I buy them and store them in a glass box lined with kitchen tissues. This helps them to remain super fresh if they are not moist and not in contact with water.
Just before preparing the dough for the methi paratha, I soak them for a while in a large pot of water with some salt & vinegar sprinkled over. This way any pesticide residue will be washed up in the water.
I rinse the methi leaves well in fresh water few more times. Drain them to a colander.
Easy methi paratha recipe
Methi paratha recipe | Methi roti | How to make methi paratha recipe
Methi paratha is one of the healthiest flat breads from Indian cuisine often made for breakfast or a meal. Fenugreek leaves are known as methi in Indian language. These flavor the parathas in a unique way. Methi paratha are served with pickle, dal or raita.
Ingredients (240 ml cup used)
- 1 cup whole wheat flour or atta
- ½ cup fenugreek leaves or methi leaves tightly measured methi leaves
- salt as needed
- ¼ tsp garam masala or ajwain (carom seeds)
- 1/8 tsp chilli powder or 1 green chili chopped
- 1 tsp oil for kneading
- 2 tbsp oil or ghee for greasing layers
- water as needed
- 2 tbsp yogurt or dahi / curd
- 1 tsp grated garlic or lehsun
How to make the recipe
Preparation for methi paratha
In a bowl mix atta, salt, finely chopped methi leaves, curd, garam masala, chili powder or green chilies and garlic.
Begin to knead, adding water little by little to make a soft pliable dough.
Pour the oil and knead again for a min or 2. Let this soak for at least 20 mins. Keep it covered.
Divide the dough to 6 to 7 parts. Roll them to smooth balls. Set aside.
Making methi paratha
Flour the rolling area, place a ball of dough on the flour and dust it with flour evenly on both the sides.
Roll the ball to round shape disc of not very thin or thick. If you like to make methi roti. skip the next steps and toast the roti.
If making layered paratha, grease the inner half of the roti, fold it to half.
Grease the next inner half and fold. You get a triangle parantha.
Dust some flour and roll them to not very thin or very thick parathas.
Similarly make all the parathas.
Frying methi paratha
Heat a tawa till hot on a medium high flame. Dust off the excess flour from the paratha. Place it on the tawa.
When it begins to puff, take a kitchen towel or a wooden spoon and press randomly to help in puffing further.
Drizzle some oil or ghee.
Flip it to the other side, repeat to press and cook till they are slightly browned and done thoroughly. Stack them one over the other to keep them soft.
Clean up the flour on the tawa with a kitchen towel before you proceed with the next one. Once you are done with all the parantha, roll the entire stack of rotis and cover to keep them soft.
Serve methi paratha with dahi, dal or pickle.
Preparation for methi paratha recipe
1. Add wheat flour/ atta, grated garlic, chili powder or green chili and ajwain powder or garam masala powder if you like. Add finely chopped leaves, this helps to bring out the flavors in fenugreek leaves. You can add curd as well if you like.
2. Knead the dough with just enough warm water. Add little oil.
3. Knead to a pliable dough. Set aside for about 30 minutes. If you have used yogurt you can rest for 20 minutes. Keep the dough covered.
Rolling methi paratha
4. Make equal sized balls.
5. Flour the rolling area. Sprinkle flour over the balls.
6. Roll it to a even sized paratha, slightly thicker than roti. Finish making all the parathas. Place them aside on a dry place.
Frying methi roti
7. Heat a tawa, when hot, place the paratha and allow to cook. When you see the bubbles, flip it to the other side and cook.
8. Smear ghee over the paratha.
Layered triangle methi paratha
1. To make roti, roll the balls to roti and toast them right after this and skip the other steps.
3. For making layered paratha, smear oil or melted ghee on the roti.
4. Fold it to half. Smear oil or melted ghee again.
5. Next fold it again to make a triangle.
6. Roll it slightly to make a thick layered methi paratha.
Toasting methi paratha
7. Toast them on a hot tawa on a high flame. Press the paratha with the wooden spoon or with a kitchen tissue to puff it well. Toast it on both the sides until lightly brown spots appear. Do not over cook they turn hard. Drizzle some ghee or oil. Stack the parathas one over the other to keep them soft. Also keep them covered until you serve.
8. Sprinkle some ghee or oil. Serve with any curry or dal.