Methi Paratha - Easy paratha recipes

Methi paratha is a healthy roti variety prepared using fresh fenugreek leaves i.e. methi. Methi has lots of nutritional benefits and can be eaten by even diabetic people. Methi paratha is ideal for travel and lunch boxes as it stays soft.

Methi Paratha Recipe

Makes  :  10 parathas

Ingredients

• Wheat flour  -  2 cups
• Methi leaves  - 1 cup
• Red chilli powder  -  1 tsp
• Cumin seeds   -  1.5 tsp
• Salt  -  as required
• Water  -  as required
• Oil or ghee  -   for kneading and for cooking

Method

• Remove the fenugreek leaves from the stalk. Wash and clean it well to remove dirt particles. I did not chop the leaves as my leaves were small. If preferred you can chop them roughly.
• In a pan, add about 1/2 tbsp oil and once it is heated, add cumin seeds.
• Once cumin seeds splutter, add methi leaves and saute for a minute till it shrinks in volume.
• Add red chilli powder and give a quick stir. Switch off the stove.
• Take the wheat flour in a wide bowl, add the cooked fenugreek leaves mixture, required salt and little ghee/oil to it and mix well together with your hands.
• Add lukewarm water to this little by little and mix well.
• Once it comes together as a mass, keep it aside for 5 to 10 minutes. 
• Knead well once again till it forms a non sticky dough.
• Divide the dough into equal sized balls.
• Roll into thin circles, evenly on all sides. Use little flour if required for dusting.
• Heat the tawa and keep in medium flame.
• Put the roti and wait till bubbles start to appear. Apply little oil or ghee on the top side and cook on the other side.
• Remove from tawa once both sides are cooked.
• Serve with raita or pickle or any other side dish as per your preference. Apply little ghee if required, before serving.

Notes

• In this recipe, I have sauteed the methi leaves before adding to the flour. I found that this tastes better than adding them directly.
• You can also add the methi leaves, cumin seeds and red chilli powder directly to the flour instead of sauteing.