Methi Paratha, a classic North Indian flatbread, originated in the Punjab region. This traditional dish combines whole wheat flour and fresh fenugreek leaves. The word “paratha” comes from the Sanskrit word “parath,” meaning “bread.” Over time, parathas have evolved, integrating various regional ingredients and flavors. In particular, it is cherished for its distinct taste and nutritional benefits, making it a staple in many households.

Methi Paratha belongs to North Indian cuisine, popular in states like Punjab, Haryana, and Uttar Pradesh. Further, this flavorful flatbread brings the vibrant and rich culinary heritage of North India to your table, making it a beloved dish across the region.

Health Benefits of Methi (Fenugreek)

Fenugreek leaves, the star ingredient of this dish, offer numerous health benefits. They aid digestion, control diabetes, and improve heart health. To reduce the leaves’ bitterness, soak them in salted water or blanch them before use. You may also enjoy Methi Paratha at any time of the day—be it breakfast, lunch, or dinner.

Variations of Methi Paratha Recipes

Methi Paratha has several delicious variations, each offering a unique twist. A similar dish from Gujarat, Methi Thepla, includes fenugreek leaves but with slight variations in spices. Methi Roti involves mixing fenugreek leaves into the dough and rolling it out like a chapati. If you want an extra burst of flavor, try Methi Paratha with Garlic, where finely chopped garlic is added to the dough.

Families often prepare it for breakfast, enjoying it with curd, pickles, dal, or different curries. It symbolizes togetherness and the joy of sharing a hearty meal with loved ones. You can check out similar recipes in Northern Nibbles.

Methi Paratha Recipe

Recipe by Sam Aiyar

0.0 from 0 votes

Course: MainCuisine: Northern NibblesDifficulty: Easy

Servings

Parathas

Prep time

minutes

Cooking time

minutes

Calories

300

kcal

Total time

minutes

Methi Paratha is a flavorful and nutritious Indian flatbread made with fenugreek leaves and sautéed onions. This delicious paratha combines the goodness of fresh methi leaves with aromatic spices, making it a perfect addition to any meal.

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Ingredients

2 cups whole wheat flour (atta)
2 cups fresh fenugreek leaves (methi), finely chopped
1 medium -sized onion, finely chopped
1 green chilli
1 inch ginger
1 teaspoon carom seeds (ajwain)
1 teaspoon turmeric powder
1/2 teaspoon red chili powder
1 teaspoon garam masala (optional)
2 tablespoons oil (for sautéing)
2 tablespoons yogurt (dahi)
1 tablespoon oil (for dough)
Salt to taste
Water, as needed for kneading
Ghee or oil, for cooking

Instructions

Sauté the Methi Leaves and Onions: Heat 2 tablespoons of oil in a pan over medium heat. Add carom seeds and let them splutter. Add finely chopped onions and sauté until they turn golden brown. Add finely chopped fenugreek leaves (methi) and sauté until they wilt and any excess moisture evaporates. Add turmeric powder, red chili powder, and garam masala. Mix well. Cook for another 2-3 minutes and then remove from heat. Let it cool.
Prepare the Dough: In a large mixing bowl, add whole wheat flour and salt. Add the sautéed methi and onion mixture to the flour. Add yogurt and mix everything thoroughly.
Knead the Dough: Gradually add water to the mixture and start kneading the dough. Add 1 tablespoon of oil and continue kneading until you get a smooth and soft dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the Dough: Divide the dough into equal-sized balls (about the size of a lemon).
Roll the Parathas: On a floured surface, take a dough ball and flatten it with your palms. Use a rolling pin to roll it into a flat, round paratha (about 6-7 inches in diameter).
Cook the Parathas: Heat a tawa or flat skillet over medium heat. Place the rolled paratha on the hot tawa. Cook for a minute until bubbles start appearing on the surface. Flip the paratha and apply a little ghee or oil. Cook the other side until golden brown spots appear. Flip again and apply ghee or oil on the other side. Cook until both sides are evenly cooked and golden.
Serve: Serve the hot Sautéed Methi Parathas with yogurt, pickle, dal fry, or any curry of your choice.

Notes

Tips: Ensure the onions are well sautéed to bring out their sweetness and add depth to the flavor. Adjust the spices according to your taste preference. You can also add grated paneer to the sautéed methi and onion mixture for added richness.