Quick Methi paratha without stuffing
Methi Paratha is an Indian soft flatbread made with whole wheat flour, Fenugreek (Methi leaves), and spices. This is a unique and quick paratha recipe as the methi leaves mixture is not literally stuffed into the wheat balls and are mixed into the dough. Later it is rolled flat like chapati and roasted similar to any other paratha.
Fenugreek leaves are very beneficial to our health it can reduce bad cholesterol. Fenugreek leaves are low in calories but high in soluble fibre. Prevent and control diabetes by regulating the absorption of sugar by the body. It helps in weight loss by facilitating digestion and bowel movement. Fenugreek leaves are also considered to be a good remedy for menstrual disorders especially pain and cramps, and also helps to cure hair loss disorder and helps to retain the glow on the skin.
This healthy, tasty & delicious paratha is very popular in North Indian households. They are served either for breakfast or for everyday meals along with simple Curries and even as an office or school lunchbox.
Course: – Main Course
Prep Time: – 10 Minutes
Cooking time: – 20 Minutes
Total Time: – 30 Minutes
Servings: – 5 Peoples
Methi Paratha Recipe Ingredients:
3 cups – Whole Wheat flour (300gms)
3 cups – Methi (Fenugreek leaves)
1 cup – Besan (Gram flour) 100 gms
½ cup – Jowar flours (50 gms)
8-10 nos. – Garlic Cloves
4 nos. – Green Chillis
1 teaspoon – Jeera (Cumin seeds)
½ teaspoon – Turmeric powder
½ teaspoon – Garam masala
2 inch – Ginger piece
½ teaspoon – Amchur powder
1 cup – Coriander leaves
½ teaspoon – Ajwain (Carom seeds)
1 teaspoon – Salt (As per taste)
Butter, Curd, Pickles (For serving with methi paratha)
Method for preparing Methi Paratha with step by step photos:
1 – First, in a large mixing bowl, mix all flour (atta) (Whole wheat, besan, jowar atta) add 1/2 tablespoon hot oil/ ghee to it.
2- Now, make a paste of (ginger, garlic, coriander, green chillies, jeera) in a mixer.
3 – Further add it in mixed atta along with that add 1 tsp salt, ½ tsp turmeric powder, ½ tsp Garam masala, ½ Aamchur powder, ½ tsp Ajwain and last add our main ingredient Methi leaves in it.
4 – Mix it all together gently and add water to knead the dough.
4 – Cover the dough with a moist cotton cloth and rest for 20 to 30 minutes.
5 – After that make medium size dough ball.
6 – Spread a little bit of wheat flour on the rolling board.
7 – Roll and flatten that dough ball on the rolling board and roll it like a chapati until it becomes 5 to 6 inches in diameter using a rolling pin, but make sure your paratha thickness is more than chapati thickness.
8 – Now put tawa on medium flame and grease the tawa with oil/ ghee before putting methi paratha on it otherwise methi paratha will stick to tawa.
9 – Cook the methi paratha for a minute on medium flame.
10 – Furthermore, when the base of methi paratha is partly cooked, flip the methi paratha.
11 – Also brush oil/ ghee on both sides of methi paratha and press slightly.
12 – Finally, your methi paratha is ready, Serve it with Curd, Achar (pickle), and Butter.
Try it once
Stay happy, stay healthy!!
Thank you 
Methi Paratha Recipe
Ingredients
- 3 cups Whole Wheat flour (300gms)
- 3 cups Methi (Fenugreek leaves)
- 1 cup Besan (Gram flour) 100 gms
- ½ cup Jowar flours (50 gms)
- 2 teaspoon Garlic Cloves
- 2 Inch piece Ginger
- 4 nos. Green Chillis
- 1 cup Coriander leaves
- 1 teaspoon Jeera (Cumin seeds)
- 1 teaspoon Turmeric powder
- ½ teaspoon Garam masala
- ½ teaspoon Amchur powder
- ½ teaspoon Ajwain (Carom seeds)
- 1 teaspoon Salt As per taste
- 1 cup Water As per requirement
- Butter, Curd, Pickles For serving with methi paratha
Instructions
- First, in a large mixing bowl, mix all attas (Whole wheat, besan, jowar atta) add ½ tablespoon hot oil/ ghee to it.
- Now, make a paste of (ginger, garlic, coriander, green chillies, jeera) in a mixer.
- Further add it in mixed atta along with that add 1 tsp salt, 1 tsp turmeric powder, 1 tsp Garam masala, ½ Aamchur powder, ½ tsp Ajwain and last add our main ingredient Methi leaves in it.
- Mix it all together gently and add water to it to knead the dough.
- Cover the dough with a moist cotton cloth and rest for 20 to 30 minutes.
- After that make medium size dough ball.
- Spread a little bit of wheat flour on the rolling board.
- Roll and flatten that dough ball on the rolling board and roll it like a chapati until it becomes 5 to 6 inches in diameter using a rolling pin, but make sure your paratha thickness is more than chapati thickness.
- Now put tawa on medium flame and grease the tawa with oil/ ghee before putting methi paratha on it otherwise methi paratha will stick to tawa.
- Cook the methi paratha for a minute on medium flame.
- Furthermore, when the base of methi paratha is partly cooked, flip the methi paratha.
- Also, brush oil/ ghee on both sides of methi paratha and press slightly.
- Finally, your methi paratha is ready, Serve it with Curd, Achar ( pickle), and Butter.
Notes
Stay happy, Stay healthy!!
Thank you
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