The fenugreek leaves impart a unique aroma and have a slightly bitter taste kids will not enjoy when prepared as sabzi. So, we can include them in kids’ diets in hidden forms like methi paratha. These soft parathas are very indulgent and can be enjoyed as a standalone meal or paired with accompaniments such as yogurt, pickle, or chutney. With its wholesome ingredients and satisfying taste, methi paratha holds a cherished place in Indian cuisine, offering a delightful culinary experience with every bite. These parathas are good when you are traveling and they stay fresh for at least 3-4 days at room temperature.
How to make Methi Paratha :
Start by chopping the fresh fenugreek leaves and cilantro; add them to a mixing bowl along with other masalas/spices, salt, jaggery seeds, and oil, and give it a good mix. Incorporate the wheat flour and besan and mix well. Add water as required and form a soft dough, kneading it for some time. Allow the dough to rest for some time before forming small balls and rolling them out into slightly thin dough. Cook them on a tawa from both sides, applying some oil or ghee after cooking.
Serving suggestion for Methi Paratha :
Methi paratha is enjoyed as a standalone meal or paired with accompaniments such as yogurt, pickle, or chutney.
Methi Paratha
Ingredients
- Methi fenugreek leaves, finely chopped
- Cilantro few sprigs finely chopped
- 1 tsp red chili powder
- 1/4 tsp turmeric powder
- 1/4 tsp black pepper powder
- 1 tsp crushed cumin and coriander powder
- 1/2 tsp salt
- 1/2 tsp sugar or jaggery
- 1 tbsp sesame seeds
- 1 tbsp oil
- 2 tbsp besan gram flour
- 2 cups wheat flour
- Water as required
Instructions
- In a mixing bowl, combine chopped methi, cilantro, red chili powder, turmeric powder, black pepper powder, crushed cumin and coriander powder, salt, sugar or jaggery, sesame seeds, and oil.
- Add in wheat flour, besan and mix it well with the methi mix then gradually add water to form a smooth and pliable dough. Knead the dough for a few minutes.
- Cover the dough and let it rest for about 15-20 minutes.
- After resting, divide the dough into equal-sized portions and roll each portion into a ball.
- Roll out each ball into a flat, round disc, using a rolling pin and some dry wheat flour to prevent sticking.
- Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot tawa.
- Cook the paratha on one side until you see bubbles, then flip and cook the other side. Apply a little oil or ghee on both sides during the cooking process to get a golden-brown color.
- Once the paratha is cooked on both sides, remove it from the tawa.
- Serve hot Methi Paratha with yogurt, pickles, or any side dish of your choice.
- Enjoy your nutritious and flavorful Methi Paratha!
