Methi or fenugreek leaves is healthy and rich in Iron and antioxidants.
Traditionally, ghee is used for making methi paratha but oil can also be used. As the name, it is important to add good quantity of chopped methi leaves to give the paratha an intense flavor of the same.
Methi paratha can be enjoyed best with pickle, curd, chutney or simply by adding a pat of butter on top of it.
Once you try this methi paratha recipe, you will be sure to make it a regular addition to your meals. One can enjoy methi paratha hot or warm.
Preparation time - 45 minutes
Serves - 3 to 4
Ingredients -1. Whole wheat flour - 3 cups
2. Finely chopped methi leaves - 2 cups
3. Cumin seeds - 1 tbsp
4. Turmeric powder - 1 tsp
5. Red chilly powder - 2 tbsp or as required
6. Sugar - 3/4 tbsp (Optional)
7. Amchur powder - 1/2 tsp
8. Salt
Procedure -
1. Clean, wash and finely chop fenugreek leaves.
2. In a bowl, add whole wheat flour, turmeric, cumin seeds, chilly powder, sugar, amchur powder and salt. Mix well.
3. Add finely chopped fenugreek leaves and mix.
4. Add required quantity of water and knead till the dough becomes soft. Cover it with a lid for 5 to 10 minutes.
5. Knead the dough again for a minutes and make a medium size balls of the dough. Roll the balls into medium size.
6. Once you roll the paratha, place it on hot pan and apply ghee or oil. Flip the paratha and apply ghee or oil on another side as well. Parathas usually need more oil therefore it is necessary to apply more oil on both sides so that it becomes moist and crispy.
7. Once the parathas are fried properly, serve hot with pickle, raita, curd or just add a dollop of butter and enjoy.
