Methi Paratha Recipe

4.25 from 16 votes

A healthy and flavorful Methi Paratha is a simple vegan bread that comes together in less than an hour and makes for a quick and easy indulgent breakfast!

Prep: 15

Cook: 20

Rest: 20

Total: 55

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 156kcal

Author: Ruchi

Ingredients

1¼ cup Whole Wheat Flour also known as Atta
½ cup Chickpea flour also known as Besan
1 cup Fresh Methi leaves fenugreek leaves
1 small Onion chopped (optional)
¼ cup Water to knead the dough
1 teaspoon Mango Powder also known as amchur powder
1 teaspoon Coriander powder
¼ teaspoon Ajwain seeds also known as carrom seeds
¼ teaspoon Turmeric powder also known as Haldi
½ teaspoon Red chili powder
- - Salt to taste
1 tablespoon Oil to finish up the dough
- - Oil to cook the parathas

US Customary - Metric

Instructions

PREPARING THE DOUGH

Clean and wash methi leaves. Trim the leaves and discard the stems.
Using a sharp knife coarsely chop methi leaves.
Combine whole-wheat flour, chickpea flour, onion, chopped methi leaves, and spices in a large mixing bowl.
Mix until all the dry ingredients are combined. Set it aside for 10 minutes.
PROTIP- Allow the methi and flour mixture to rest for a while. Methi will release its water, and therefore less water will be required to knead the dough.
By now, methi leaves should have released their water content, therefore add the water very slowly. Add just enough water to knead a soft dough. Pour in oil and finish the dough.
Cover the dough with a damp cloth and let it rest for 10-15 minutes.

ROLL AND COOK THE PARATHA

After the resting time, divide the dough into 8 equal-sized balls.
Dust the ball with flour. Flatten the ball. Roll the balls to a 5-6 inch circle, dusting with flour as and when needed.
Heat a skillet/tawa. Transfer the rolled Methi ka paratha to the hot skillet. Apply oil and cook the paratha from both sides.
Cook from one side and flip. Apply oil and using a spatula cook from that side.
Press down with a spatula to ensure proper cooking. Cook until the paratha has dark spots on both sides.
Transfer the cooked paratha onto a plate. Remove from heat and repeat the process with the rest of the dough balls.
Serve them hot with raita or pickle of your choice.

Notes

Word of advice while using methi leaves – Bunches of fresh methi are very sandy and gritty. Therefore, they must be washed thoroughly under tap water before using them in a recipe. Once cleaned – cut off the roots, separate the leaves and discard the stem.
What kind of wheat flour should you use? Use the best one. I have used whole wheat durum flour for these Punjabi Methi Paratha recipe.
What can you use instead of Fenugreek leaves? Baby spinach, kale, or even mustard green works well with this recipe.
Can you make this recipe gluten-free? Absolutely! You can use buckwheat flour or cornmeal to make this paratha.
As mentioned above, use water sparingly to knead the dough. Chopped Methi leaves, too, will release their liquid. Adding all the water at once may result in a sticky dough.
Like softer parathas – Non-vegans can add a tablespoon of yogurt (thick curd) to the dough. If using yogurt, reduce the amount of water in the recipe.
I like to add an extra crunch to my parathas; hence I have added chopped onions to the recipe, but leaving it out would not harm the recipe.
Don’t like the taste of amchur powder? Skip it altogether or swap it with lemon juice.
Make-ahead tip – Make the methi ka parathas ahead of time, refrigerate it in an air-tight container, and use within the next 3-4 days.
Freeze and reheat – You can freeze the cooked parathas for up to 2 months and thaw them as required. When ready to eat, warm gently in the microwave or over the cooktop on a medium-low heat.

Nutrition