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.
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.
You can make the parathas with just methi or add crumbled paneer to make methi paneer stuffed paratha. In fact, this is one of my favorite combination beside Aloo methi sabzi.
If you love the combination of methi and paneer you may want to try this Methi Paneer gravy which tastes absolutely delicious.
So if you are looking for nutritious paratha recipe for the breakfast these stuffed Methi Paratha are a great option. If you love stuffed paratha, you may like to check this stuffed paneer paratha recipe, chane ke saag ka paratha, laccha paratha too.
Serve it hot with plain yogurt / boondi raita and may be a pat of butter if you are feeling indulgent.
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 filling.
- 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.
Dal Makhani with White Butter and Methi Paratha