METHI PARATHA
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Methi parathas are healthy and delicious Indian flatbreads made by kneading whole-wheat flour with fresh fenugreek leaves and spices. The dough is then rolled out and cooked to perfection.
Indians swear by their parathas, and there is at least a score of parathas that I make in my kitchen. Right from the traditional plain paratha to aloo paratha, methi paratha, mooli paratha, gobi paratha, paneer paratha, onion paratha, or egg paratha; we love our parathas. We love them, even more, when they are stuffed with veggies or even eggs.
Methi Paratha is one such variety of paratha where whole-wheat flour is kneaded with freshly chopped fenugreek leaves and typical Indian spices to form a soft dough. The dough is then rolled out to circles (sometimes even triangles or squares) and then pan-fried until crispy and flaky on the outside.
For my readers who are not aware of parathas, here is a little introduction to parathas.
WHAT IS PARATHA?
Parathas are flatbread native to the Indian subcontinent. The word paratha is a combination of the words Parat (layers) and Atta (dough), which means layers of cooked dough. They are the most popular unleavened flatbread made by rolling out the whole-wheat dough into various shapes and cooked in a griddle. Parathas are not just made with plain whole-wheat flour sometimes they are also stuffed with other vegetables or eggs (egg paratha) and minced meat (keema paratha).
The technique for preparing parathas is very similar to the method used for making puff-pastries. The dough is brushed with oil or ghee, rolled out, and then folded back only to be rolled out again. This technique of repeated folding and rolling results in the layered, flaky texture of parathas.
A paratha can be eaten simply with a smear of butter spread on top or with chutney, pickles, ketchup, raita, or with meat or vegetable curries.
WHAT IS METHI PARATHA?
Methi means fenugreek, so parathas made with fenugreek are called Methi Parathas. Also known as Theplas in Gujarat, they are packed with aromatic flavors and nutrition. In the northern part of India, methi parathas are usually made during the winter months when fenugreek leaves are in season.
Ideal for breakfast, methi parathas are accompanied by pickles, raitas, white butter, or malai (fresh cream). Having said that, these parathas also work well for lunch or dinner. When served for lunch or dinner, they are accompanied by sabzi (vegetable curry).
ABOUT THE RECIPE
Methi Paratha is a healthy, tasty, and flaky paratha loaded with the goodness of fenugreek leaves and other spices. They are served either for breakfast or other meals of the day alongside vegetarian or non-vegetarian curries.
There are two ways in which Methi Paratha can be made. The first method is more common, it involves kneading the dough of wheat-flour, fenugreek leaves, and other spices to form a soft dough. The dough can then be rolled and shallow fried on the pan to a crispy and flaky texture.
The second method involves making a separate filling of fenugreek leaves and spices. This filling is then stuffed into plain wheat-flour dough balls. The balls are then rolled out and cooked as usual. These parathas will be thicker.
I prefer the first method mainly because it is less work and also because I don't like too thick parathas.
HEALTH BENEFITS OF FENUGREEK
Fenugreek or methi leaves are low-calorie greens that give you the feeling of fullness. Hence they are great for a weight-loss diet. They are a rich source of antioxidants and Vitamin C that helps to improve the body's immunity.
Fenugreek is great for diabetics because it prohibits the release of glucose post meals. The fibers in fenugreek improve metabolism and promote digestive health.
It is also known to promote heart health and liver function. being a rich source of iron, it prevents anemia. It also stimulates the production of breast milk in lactating mothers.
INGREDIENTS
Fenugreek leaves – I usually buy bundles of fenugreek leaves from a nearby Indian store. The leaves are usually quite muddy. I chop off the roots and soak the leaves in warm salty water to wash away the dirt and pesticides if any. After washing the leaves several times under running water, I pat them dry and then chop them up.
Whole Wheat Flour – You may use whole wheat flour or a mixture of wheat flour and all-purpose flour. For making Methi Theplas, add some gram flour too.
Other Ingredients – Other items required to knead and flavor the dough are carom seeds, cumin seeds, turmeric, red chili powder, ginger, chopped green chilies (optional), oil, and salt.
Ghee – Ghee is used to fry Parathas and make them crisp. You may also use any vegetable oil or even olive oil instead of Ghee.
HOW TO MAKE IT?
Make the dough - Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, turmeric, red chili powder, ginger, chopped green chilies (if using), and some oil in a bowl. Add water and knead into a soft dough. Let it rest for 10-15 minutes.
Roll the parathas - Divide the dough into equal parts. Take one part and roll into a small circle (about 3 inches). Apply ghee on the surface and fold again to make a dough ball. Roll it out again into a bigger circle. Use some flour to dust the surface so that the paratha does not stick.
Cook the parathas - Heat a griddle. Once hot, put the paratha on the hot griddle and cook until brown spots appear. Flip and cook until brown spots appear on the other side as well. Apply ghee on both sides and cook until crispy.
Serve - Serve hot parathas with pickle, chutney, raita, or curries.
VARIATIONS
Parathas are so versatile that you can easily experiment with them. For example, if you are stuffing the paratha with the methi leaves, you may add some crumbled paneer, mashed potatoes, chopped radish, or any other chopped vegetable of your choice.
Add some chopped garlic, onion to the dough for a different flavor.
Add some gram flour (besan) to the dough for making Methi Theplas.
FREQUENTLY ASKED QUESTIONS
Is Methi Paratha Vegan?
Methi paratha is made with whole wheat flour, fenugreek leaves, and spices. For a vegan version, simply replace the ghee with your favorite vegetable oil. The rest of the recipe will remain unchanged.
Which flour works best for making Methi Parathas?
Whole wheat flour works best for making methi parathas. Some people also use a combination of whole-wheat flour and all-purpose flour.
How should I clean fenugreek leaves?
The fenugreek leaves are usually quite muddy. Firstly, chop off the roots and then separate the stems. Soak the stems in warm salty water to wash away the dirt and pesticides if any. After washing the leaves several times under running water, pat them dry and then chop them up.
How can I reheat methi parathas?
You can reheat parathas in a microwave or a stovetop. For microwave, place the paratha on a paper towel and heat for 10 seconds. For stovetop, heat a griddle and lightly press each side of the paratha until soft again.
Can I make the dough in advance?
Yes, make the dough and refrigerate in an airtight container and use within 1-2 days. To make paratha out of the dough, thaw on the countertop to reach room temperature. You can then proceed as usual.
Is this recipe kid-friendly?
Methi Parathas are a great way of incorporating some greens into the daily diet of kids. My fussy-eater toddler enjoys them with ketchup! To make it easier for kids, cut the parathas into triangles (similar to pizza slices) and serve with their favorite sauce or chutney. Methi parathas are also very healthy and great for packing in your kid's lunchbox.
Can I use dried methi leaves (kasuri methi) instead of fresh leaves?
Yes, you can use dried leaves but you have to keep in mind that the results will not be identical. Also, for dried leaves you have to reduce the quantity as it has a very strong flavor. If you are using dried leaves, use 1/3 of the quantity of fresh leaves.
SERVING SUGGESTIONS
Methi Parathas taste great on their own with a smear of butter or fresh cream. You may also serve them with pickles, chutneys, plain yogurt, or raita.
You can also serve them alongside spicy vegetarian and non-vegetarian curries.
Looking for some Raita recipes? Check out my Cucumber Raita and Anar Raita.
STORING SUGGESTIONS
Methi parathas stay fresh for about 2 days without refrigeration. They can be stored in the fridge for about 4 to 5 days in an airtight container. Reheat in microwave or griddle as desired.
Make Methi Parathas in bulk and line them with parchment papers so that they do not stick to each other. Now place them in ziplock freezer bags and freeze. They stay well for 2-3 months.
METHI PARATHA
Yield: 8
Prep time: 30 MinCook time: 20 Mininactive time: 10 MinTotal time: 1 Hour
Methi parathas are healthy and delicious Indian flatbreads made by kneading whole-wheat flour with fresh fenugreek leaves and spices. The dough is then rolled out and cooked to perfection.
Ingredients
- 2 cups whole wheat flour
- 1.5 cups chopped fenugreek
- 1 inch ginger finely chopped
- 1 green chili chopped (optional)
- 1 tsp cumin seeds
- 1 tsp carrom seeds
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp salt
- 2 tsp oil
- water as required
- oil or ghee as required for shallow frying
Instructions
- Mix flour, chopped fenugreek leaves, salt, carom seeds, cumin seeds, turmeric, red chili powder, ginger, chopped green chilies (if using), and some oil in a bowl. Add water and knead into a soft dough. Let it rest for 10-15 minutes.
- Divide the dough into equal parts. Take one part and roll into a small circle (about 3 inches). Apply ghee on the surface and fold again to make a dough ball. Roll it out again into a bigger circle. Use some flour to dust the surface so that the paratha does not stick.
- Heat a griddle. Once hot, put the paratha on the hot griddle and cook until brown spots appear. Flip and cook until brown spots appear on the other side as well. Apply ghee on both sides and cook until crispy.
- Serve hot parathas with pickle, chutney, raita, or curries.
Notes:
- Add about half a cup of gramflour (besan) for making methi theplas.
- You may add some chopped garlic if you prefer.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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