Methi paratha is a soft and easy Indian paratha common in North Indian homes. They are also known as ‘Theplas’ in Gujarat, and they are a must-have in every Gujarati family. Methi, commonly known as fenugreek leaves, is a leafy green that is widely available in Indian marketplaces. They are in season throughout the winter and are high in nutrients. Methi paratha is using whole wheat flour, spices, and meethi (fenugreek leaves). These iron-rich, nutritious, and tasty paranthas are a terrific morning option.
These meethi parathas, prepared from wheat flour and seasoned with fresh fenugreek leaves, spices, and salt, are incredibly nutritious and tasty. Homemade meethi parathas are the greatest because of their fresh flavour and excellent soft and flaky texture. They are typically served with curd, pickles, or chutney. Apart from being healthy, meethi leaves are also said to help regulate blood sugar levels and relieve constipation. As a result, it is a good idea to incorporate it in your diet.
INGREDIENTS:
- Wheat Flour – 2 cups
- Salt to taste
- Chilli Powder – ½ tsp
- Asafoetida (Hing) – a pinch (optional)
- Cumin Seeds – ½ tsp
- Ajwain – ½ tsp
- Ginger – 1 inch finely chopped
- Ghee – 2 tbsp
- Methi (Fenugreek) – 1½ cup
- Water as required.
DIRECTIONS:
- Firstly, take 2 cup of wheat flour.
2. Add salt as per taste.
3. Add ½ tsp red chilli powder.
4. Add a pinch of asafoetida (Hing) (OPTIONAL).
5. Further add ½ tsp cumin seeds.
6. Add ½ tsp Ajwain.
7. Add 1 inch finely chopped ginger.
8. Add 2 tbsp ghee and combined well all the ingredients.
9. Add 1½ cup chopped methi (fenugreek) leaves.
10. Additionally, add some water and knead the dough.
11. Methi paratha dough is ready.
12. Pinch a medium sized ball doug, roll and flatten it. Also dust with some wheat flour.
13. Start rolling to a thin circle.
14. Now on a hot tawa place the rolled paratha and cook for a minute.
15. Further, when the base is partly cooked, flip the methi paratha.
16. Once the golden brown spots start appearing on both sides then brush oil or ghee and press slightly.
17. Finally, serve methi paratha with pickle and curd or curry of your choice.
