Methi Paratha (Fenugreek Paratha) Recipe
Today, I will share how to make Methi Paratha Recipe, traditionally eaten as a breakfast dish, mainly in North India. It is a variation of the pan-fried Indian flatbread, flavored with fresh fenugreek leaves, carom seeds, and crushed garlic.
Equipment Required
- Griddle/ tawa
- Rolling pin with a board
- Mixing bowl
Ingredients
- Wheat flour / all purpose flour-2 cup
- Carom seeds-1 tbsp
- Oil-2 tbsp
- Crushed garlic-2 tbsp
- Fresh methi leaves-1 cup
- Ghee / oil-3 tbsp
- Salt
How to make Methi Paratha Recipe
Add 2 cups of flour to a mixing bowl, and add carom seeds and 1 tbsp oil; mix them well and knead smooth dough
Now add a little more oil and cover it for 30 minutes
Open the cover and divide 4 equal parts and make them 4 big lemon size balls
Gently press the ball on the rolling board and dust some dry flour over it and roll it out into circles of 6 inches in diameter
With the help of a spoon spread some crushed garlic over it
Now spread 2 tbsp fresh methi/fenugreek leaves over it and with the use of a knife cut along the radius
Now roll it properly and press it, and sprinkle some oil over them
Like earlier now roll it out into circles of 5 inches in diameter, and place it on a hot tawa/griddle
Apply ghee with the help of a kitchen brush, Turn it over to another side and apply ghee
Transfer them to a serving plate and serve hot with raita, curd, or curry
You can go for my other posts on roti/paratha
- Ring Paratha
- Aloo Paratha in Different Styles
- chanar/chenna paratha
- chatur ruti/sattu ki roti
- crispy methi khakhra
- thepla
- Broccoli roti/paratha
- Vegetable roti/Indian flat bread
- Healthy Ragi Paratha
Methi Paratha Recipe
Equipment
- mixing bowl
- Rolling pin and board
- tawa/griddle
Ingredients
- 2 cup Wheatflour / all purpose flour
- 1 tbsp Caromseeds/ajwain
- 2 tbsp oil
- 2 tbsp Crushed garlic
- 1 cup Freshmethi leaves
- 3 tbsp ghee / oil
- salt
Instructions
- Add 2 cups of flour to a mixing bowl, andadd carom seeds and 1 tbsp oil; mix them well and knead smooth dough
- Now add little more oil and cover it for 30minutes
- Open the cover and divide 4 equal parts and makethem 4 big lemon size balls
- Gently press the ball on rolling board and dust some dry flour over it and roll itout into circles of 6 inches in diameter
- With the help of a spoon spread some crushed garlic over it
- Now spread 2 tbsp fresh methi / fenugreek leaves over it, andwith the help of a knife cut along the radius
- Now roll it properly and press it, and sprinkle some oil overthem
- Like earlier now roll it out into circles of 5 inches indiameter, and place it on hot tawa/griddle
- Apply ghee with the help of a kitchen brush, Turn itover to another side and apply ghee
- Transfer them to a serving plate and serve hot with raita, curdor curry