Methi Paratha – Goodness and distinctive flavor of fresh methi leaves in every bite and the subtle aroma of freshly ground ginger, garlic, green chillies make these parathas delicious and healthy.
Methi Paratha is a healthy and tasty paratha with the goodness and distinctive flavor of fresh methi leaves. These leaves which are slightly bitter in taste and rich in minerals offer many health benefits. I loved the subtle flavor of the freshly ground ginger, garlic and green chillies in this paratha. Methi leaves can also be used to prepare kootu, sabzi, sambar and many other dishes. Dried methi leaves known as kasoori methi is a widely used flavoring ingredient in Indian cuisine.
Methi parathas taste delicious with any spicy vegetable curry or just a simple raita! Serve them hot with a blob of butter on top for extra richness.
It has been found that fenugreek is so far the only plant containing an unusual amino acid, known as 4 hydro isoleucine (4 HO-ILE), an element which could help enhance insulin secretion under hyperglycemic conditions, thus increasing insulin sensitivity. (Source : The Hindu – Aug 01, 2014.)
Methi Paratha Recipe:
Cuisine : North Indian
Category : Breakfast / Dinner
Makes : 12-14
Preparation Time : 15 min + 30 min resting time for dough
Cooking Time : 20 min
1 cup : 240 ml
- 3 cups Whole Wheat Flour
- 1 & 1/2 cups Chopped Methi Leaves (Fenugreek Leaves)
- 1 tbsp Ginger Garlic Green Chilli Paste
- 1 tbsp Oil
- 3/4 tsp Cumin Seeds
- Salt as required
- Oil/Ghee for cooking
1. Pluck the leaves from the bunch of methi. Clean them well till the dirt/mud particles are washed off completely and drain the water. Chop them finely.
2. Take the whole wheat flour, chopped methi leaves, ginger garlic green chilli paste, cumin seeds, oil, salt in a bowl.
3. Mix them well before adding water.
4. Add water little by little and knead to make a smooth dough (I used about 3/4 cup water to knead the dough). Cover and let the dough rest for 30 minutes.
5. Gently knead the dough again for a minute. Make small balls and roll out into parathas.
6. Meanwhile heat a tawa. Put each paratha on the hot tawa and cook both sides till brown spots appear. You can apply oil/ghee while cooking.
7. Serve the flavorful methi paratha with a blob of butter on top along with any spicy vegetable curry and raitha.