
I love fresh Methi or Fenugreek leaves. Methi Paratha is an absolute favorite breakfast during winters at my home. I mean come on do we Indian need be told about bow to make ‘parathas’, we’ve been making (or having) one or the other variety of Parathas for breakfast each day. Moreover after i learned the health benefits of methi leaves from my father, my fridge has a dedicated section for it. Basically it helps to control diabetes, cholesterol level, improves heart health and cures constipation and join pain.
Methi paratha can be made easily. Bunches of fresh methi are very sandy and must be washed thoroughly under water before using them. Once cleaned – cut off the roots, separate the leaves and discard the stems. Combine coarsely chop methi leaves, with flours, spices and knead it into a soft pliable dough.
Step by Step Preparation
Ingredients
1) Methi Leaves
2) Aata
3) Besan
4) Ajwain
5) Lal Mirch
6) Salt
7) Butter
How to make it
Mix All Ingredients together. Slowly add water and start working on the dough. Do not pour all the water at once. You may need more or less water depending on how thick or liquidy your curd was. Once the dough starts to bind together add water very slowly. Finish the dough up by adding 1 tablespoon of oil and form it into a smooth round ball.
Dough is ready. Let’s begin rolling our parathas. Make golf size balls out of the kneaded dough. Roll them in dry wheat flour. Lay it flat on a platform. Before we start shaping the ball, heat a tawa or griddle over medium heat. Use a rolling pin to roll the dough out into a larger circle.
Transfer rolled out paratha onto the heated griddle. Cook from one side and flip. Apply butter and using a spatula cook from that side. Flip and apply oil on the uncooked side, spread it over the paratha, press and cook until brown and fully cooked. Transfer it onto a plate and repeat the process with the remaining dough. Serve them hot with coriander chutney and Garlic chutney..
Tips
1) Firstly, to make soft paratha also add 3 tbsp of besan while preparing dough.
2)Methi paratha stays fresh for longer time when kneaded only with curd and not water.
3)Additionally add finely chopped onions and green chili, to make it more flavorful.
4)Finally, methi paratha is very healthy and good for digestion.
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Thanks for sharing this wonderful recipe.. I will it this weekend ?
Aalu Paratha is All time My Favourite, But After Reading this I will Try Methi Paratha Once very Soon. The Way you describe is Really very Nice. Thanks For This Beautiful Recipe Blog.
Wow.! Amazing. I have never tried Methi ka paratha before. But after reading this, I am surely gonna try this. Well explained though 🙂
I am extraordinarily affected beside your writing talents, Thanks for this nice share.
yummy n healthy
Such a yummy recipe, will surely give it a try, thanks for sharing!
Since the winter has arrived, I was craving methi paratha. Thanks for sharing your recipe!
This is must have for us..winters and me tho paradha..yummmm
This is everyday winter breakfast for many Indian households. After all winters get loads of green fresh leafy vegetables.
Thank you for sharing the recipe we make it exactly the same way. And I love having them rolled up with evening tea too.
I love methi. And the paranthas are like a big hit at our house too, with white butter
Thanks for this recipe, for us, this is a bi weekly breakfast , having methi parantha’s.
Methi parathas are everyone’s favourite at our home. I use jowar atta in place of besan sometimes.
That’s a quirky recipe. My love for methi paratha has increased after reading your recipe. Will try this soon.
Methi paratha is a staple during winters but ive not tried kneading with yogurt.. going to try that soon
This looks so mouthwatering, I will definitely try it this weekend itself
I wanted to tried this oh so yummy Parantha since long. Thanks for this easy peasy recipe
This is definitely so healthy and the recipe is so simple. I’ll definitely going to try this weekend.
Thanks for reading and appreciating our post, surely you will like the food