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
- 250 g whole wheat flour / atta
- leaves Fresh methi250g chopped cleaned
- chilies 1 or 2 green finely chopped
- ½ tablespoon grated ginger
- Salt to taste
- teaspoon red chilli ½powder
- ¼ teaspoon ajwain
- 2 Tbsps 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.
- Some people add many spices like garam masala powder etc but I like to keep the stuffed paratha simple and less complicated so this works fine.
- Mix everything well.
- Divide the dough into 4-5 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.