Methi paratha is a popular Indian flatbread made with fresh fenugreek leaves and whole wheat flour. This Indian stuffed flatbread Methi paratha is packed with flavor and nutrition and perfect to serve at breakfast, lunch or dinner time.
Methi paratha recipe: stuffed methi paratha a crispy paratha stuffed with flavourful fresh leaves of methi. You can serve it for breakfast with curd or with dal or sabzi for a delicious winter meal.
There are two ways to make methi paratha, most of the recipes will tell you to knead methi leaves in the flour. Then parathas are made with this dough and cooked as usual with ghee.
- There are several reasons why one should make methi paratha:
- Ingredients Required
- Step by Step Method
- Is methi Paratha diabetic friendly?
- Types of Methi Paratha:
- Tips to make the best Methi Paratha
- What to serve with Methi Paratha:
- Can you make Methi Paratha in advance?
- How to store Methi Paratha:
- Tips for Making Best Methi Paratha
- More Such Recipes
- 📖 Recipe
But when I make methi paratha, I usually prefer to make a stuffed version of the paratha. With stuffed paratha, you can add more methi in the paratha and it packs more flavors and methi is healthy.
Fenugreek leaves or methi leaves are available mostly in winters. My most favorite and used green leaves in winters. Always try to use freshest possible for maximum flavor.
There are several reasons why one should make methi paratha:
- Health Benefits: Fenugreek leaves, or methi, are rich in vitamins and minerals, such as iron, potassium, and vitamins C and K. Methi paratha is a great way to incorporate these nutrients into your diet.
- Flavor: Methi leaves have a distinct, slightly bitter flavor that pairs well with spices like from seeds. The addition of these spices makes the paratha even more flavorful.
- Versatility: Methi paratha can be served for breakfast, lunch, or dinner and can be paired with a variety of side dishes like raita, pickle, or chutney.
- Ease of Preparation: Methi paratha is relatively easy to make and requires simple ingredients that are commonly found in Indian kitchens. It is a great option for busy weekdays or for when you want a quick, wholesome meal.
- Aromatic: Methi paratha has a lovely, fragrant aroma that will fill your kitchen and tantalize your taste buds.
In conclusion, making methi paratha is a great way to enjoy a healthy, flavorful, and versatile meal that is easy to prepare and loved by everyone in the family.
- Whole Wheat flour
- Fresh Fenugreek leaves/ Methi
- Seasoning and spices: Salt, red chilli, green chilli, Carom seeds
- Ghee to cook paratha.
Step by Step Method
In a large bowl take whole wheat flower. Add water in batches to make soft pliable dough.
This is one way of rolling stuffed methi paratha. This is done like you make laccha paratha.
Second method of making stuffed methi Paratha.
- Divide the dough into 8-10 equal parts and roll each part into a ball.
- On a lightly floured surface, flatten each ball and roll it out into a circle about 5-6 inches in diameter.
- Place 3-4 tablespoons of stuffing and fold it like shown in the above picture.
- Make a ball and flatten it.
- Heat a griddle or pan over medium heat. Place the rolled-out paratha on the griddle and cook until the bottom side is lightly browned.
- Flip the paratha and cook until the other side is lightly browned as well.
Is methi Paratha diabetic friendly?
Methi paratha can be considered diabetic-friendly if it is made with whole wheat flour, as whole wheat is a low glycemic index (GI) food that can help regulate blood sugar levels.
The fenugreek leaves in the paratha are also known for their potential health benefits for diabetics, as they can help lower blood sugar levels. However, it is still important for individuals with diabetes to monitor their portion sizes and total carbohydrate intake, as consuming too much of any food, even a healthy one, can affect blood sugar levels.
Additionally, it is recommended to use oil sparingly when cooking the paratha and to avoid using high-fat fillings like cheese or butter, as these can increase the calorie and fat content of the dish.
Overall, methi paratha can be part of a balanced diet for people with diabetes, but it is important to consult with a healthcare provider or a registered dietitian for personalised recommendations.
Types of Methi Paratha:
- Plain Methi Paratha: Made with only fenugreek leaves and spices.
- Aloo Methi Paratha: Made with a filling of boiled potatoes and fenugreek leaves.
- Paneer Methi Paratha: Made with a filling of crumbled paneer and fenugreek leaves.
Tips to make the best Methi Paratha
- Use fresh fenugreek leaves for the best flavour.
- Knead the dough well to make it smooth and pliable.
- Roll the paratha thin for a crispy texture.
- Cook the paratha on high heat for a crispy crust.
What to serve with Methi Paratha:
- Methi paratha can be served with Boondi raita, chilli pickle, or green chutney.
- It can also be served with a side of Aloo gobhi sabzi, mix veg. Aloo sabzi or Dal Makhani or Moong dal for a complete meal.
Can you make Methi Paratha in advance?
- Yes, you can make methi paratha in advance and store it in the refrigerator for later use.
How to store Methi Paratha:
- Methi paratha can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat the paratha in a pan or microwave before serving.
Tips for Making Best Methi Paratha
- 250g is the weight of cleaned and chopped methi. (for this you might have to take 750g of methi with stems)
- Washing and cleaning of any greens you are using is most important. Wash the leaves in open water before chopping and pat dry the fenugreek leaves before making stuffing.
- Get rid of stems and preferably use leaves only for making methi paratha.
- Make sure to completely dry any droplets of water by patting it dry on a kitchen towel.
More Such Recipes
- Methi Pakora Recipe
- Methi Paratha Recipe
- Methi Thepla Recipe
- Methi Malai Paneer
- Methi Baingan Sabzi Recipe
- Air-Fryer Ragi Pakoda
Methi Paratha Recipe | punjabi stuffed Methi Paratha for Breakfast
- 2 cups whole wheat flour atta
- 2 cups Fenugreek leaves chopped cleaned
- ½ tablespoon grated ginger
- Salt to taste
- ½ teaspoon red chilli
- ¼ teaspoon ajwain
- 2 tablespoon ghee
- Take whole wheat flour in a mixing bowl add some salt just to taste and make a soft and pliable dough.
- knead the dough for 2-3 minutes as that helps to release the glutton and hence ease of rolling out paratha and soft dough. Keep it for atlas 10-20 minutes before rolling it for paratha.
- As dough is kept for resting you can make filling/stuffing for paneer paratha.
- Take chopped methi leaves in a mixing bowl, red chilli powder, chopped green chilli, grated ginger, ajwain and mix it well.
- Mix everything well.
- Divide the dough into 6-8 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour and roll with a rolling pin to make a circle of 5-6 inch diameter.
- Place the methi filling in the center of the circle and lift the edges one by one and bring back to the center so as to make a roundish ball once again.
- Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
- Heat up a griddle or tava and smear it with small quantity of ghee and place this paratha over the tava.
- When it is cooked from one side, apply melted ghee on the other side and flip it with a spatula once again.
- Cook the second side till brown spots start to appear. Check another side once again and if it is cooked just take it out of the lava onto a plate, otherwise cook it some more.