Methi Paratha

Preparation Time : 15minutes Cooking Time : 15minutes Total Time : 30minutes

Methi paratha is a tasty and nutritious whole wheat flatbread made with fenugreek leaves. These fenugreek flatbreads are a healthy alternative to plain paratha and packed with more flavors and nutrition.

It is a simple and soft Indian flatbread that is very popular in North Indian households.

Fenugreek aka methi leaves is easily found in India. They can also be grown easily in your balcony /patio.

Fenugreek leaves or methi leaves are good source of antioxidant, iron and fiber. It also has vitamin C, vitamin B6, calcium, magnesium, potassium. It is beneficial for diabetic patients and also helps to reduce the symptoms of both menstruation and menopause.

Ingredients :

• Wheat flour – 2 cup
• Methi leaves – 1 cup
• Red chilli powder – 3/4 tsp
• Turmeric powder – 1/4 tsp
• Ajwain – 1 tsp
• Curd – 2 tsp
• Salt to taste
• Oil – 2 tsp and for making paratha

Instructions :

1. Wash methi leaves properly and drain the water completely. Chop the leaves finely (optional).
2. Mix wheat flour, methi leaves, red chilli powder, turmeric powder, ajwain, curd and oil together. Add water little by little and make a soft dough. Rest the dough for 30minutes.

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3. Divide the dough into small balls and roll each ball into a circle.

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4. Heat a tawa and place the rolled paratha dough and allow to cook a bit. When one side is a bit cooked, then flip and grease the paratha with oil/ghee/butter.

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5. Tadda, Methi paratha is ready to be served with curd and pickle of your choice.

Tips :

• Adding curd and oil while preparing the dough will make the Methi Paratha soft.
• Methi leaves may lose water, so it is important to make sure you use less water to make the dough.
• Methi Paratha have good shelve life. They stay good for 2 days at room temperature. They can be stored in the fridge for 4 to 5 days.
• Methi leaves can be replaced with spinach.