Simple Methi paratha made with whole wheat flour with chopped Methi (fenugreek) leaves and spices. Learn the recipe with stepwise pictures and video.
Making soft paratha is no big deal with a few simple tips. You may be aware of the popular Autolysis method, in which the dough is first mixed with water(no leaving dry flour) and left for atleast minutes without kneading. If you have a few minutes of your time before making rotis/parathas this resting time definitely helps in achieving soft rotis. Usually while making Indian bread we do give resting time after kneading as I did today. It’s purely optional which method you prefer.
Serving suggestions:
Serve this methi paratta with simply curd and pickle. Of course, it goes super good with any yum creamy side dish.
Try these side dishes for a delicious wholesome meal with Methi paratha:
How to make Methi paratta
For similar easy paratha recipes:
Watch the video uploaded in the recipe card and please subscribe to my youtube channel:
Methi paratha recipe | How to make Methi paratta
Ingredients
- Ingredients:
- 2 cups wheat flour
- 1 cup methi leaves chopped
- 1 green chilli
- 4 garlic cloves
- ¼ tsp salt
- ½ tsp cumin powder
- ½ tsp chilli powder
- Water to knead
- Oil
Instructions
- Preparation:
- Clean Methi leaves with lots of water two to three times to remove the soil and dirt completely.
- Fine chop the clean Methi leaves and keep aside.
- Also, finely chop the green chillies and garlic cloves.
- Recipe:
- In a mixing bowl, take wheat flour.
- Add chopped Methi leaves, green chillies and garlic.
- Put some turmeric powder, required salt, cumin powder and chilli powder.
- Mix everything together well and properly using fingers.
- Add water gradually and start kneading.
- Knead into a firm and smooth dough.
- Add some oil to grease and let the dough rest for ten minutes.
- Make equal sized(approx. tennis ball size)dough balls.
- Dust the workspace and press the dough gently.
- Do not worry about the side cracks if any and just go ahead with rolling as thin as possible.
- Try to less dry flour to roll and stop with the thickness which is comfortable to you.
- In the meantime, heat a roti tawa/flat pan and cook the paratha.
- Cook the bottom side for few minutes until brown spots appear.
- Flip and cook the other side. Now apply/drizzle oil on both the sides to get a roasted effect.
- Instead, you can add oil at the first itself.
- Roast both the sides well and remove from tawa.
Video
Notes
1) Firstly, we don't need any elaborate side dish for this tasty methi paratha as it has all the needed spices on its own. Just a simple pickle and curd will be enough.
2) Also tastes great with any north Indian style gravy like Paneer butter masala or Palak Paneer.
3) If you are concerned about the green chillies because of small kids, just skip chillies and use only chilli powder.
Nutrition
Preparation:
- Clean methi leaves with lots of water two to three times to remove the soil and dirt completely.
- Fine chop the clean methi leaves and keep them aside.
- Also, finely chop the green chillies and garlic cloves.
Recipe:
- In a mixing bowl, take wheat flour. Add chopped methi leaves, green chillies and garlic.
- Put required salt.
- Also some cumin powder and chilli powder to taste.
- Mix everything together well and properly with your fingers.
- Add water gradually and start kneading. As I mentioned in the writeup, you can leave the water mixed with dough for resting(autolysis) at this stage also.
- Knead into a firm and smooth dough.
- Add some oil to grease and let the dough rest for ten minutes.
- Make equal sized(approx. tennis ball size)dough balls.
- Dust the workspace and press the dough gently.
- Do not worry about the side cracks if any and just go ahead with rolling as thin as possible.
- Try to add less dry flour to roll and stop with the thickness which is comfortable for you.
- In the meantime, heat a roti tawa/flat pan and cook the paratha.
- Cook the bottom side for few minutes until brown spots appear.
- Flip and cook the other side. Now apply/drizzle oil on both sides to get a roasted effect.
- Instead, you can add oil at the first on tawa itself and both the methods suit well for making parathas.
- Roast both sides well and remove from tawa.
Tips:
1) Firstly, we don’t need any elaborate side dish for this tasty methi paratha as it has all the needed spices on its own. Just a simple pickle and curd will be enough.
2) Also tastes great with any north Indian style gravies like Paneer butter masala or Palak Paneer.
3) If you are concerned about the green chillies because of small kids, just skip chillies and use only chilli powder.
