Methi Paratha Recipe || Step-by-Step Guide

Whether you're an experienced chef or just beginning your culinary journey, the Methi Paratha Recipe is a must-have in your repertoire. On this flavourful adventure as we unlock the secrets behind creating this beloved Indian delicacy that can effortlessly elevate your breakfast, lunch, or dinner. 

From the aroma that wafts through the kitchen to the satisfying crunch with every bite, Methi Paratha is a culinary treasure that deserves a place on your dining table. So, let's roll up our sleeves and embark on a culinary journey through the heart of India with this delectable Methi Paratha recipe.

Ingredients For Methi Paratha Recipe

For the Dough:

  • 2 cups whole wheat flour (atta)
  • 1/2 teaspoon salt
  • Water for kneading

For the Filling:

  • 1 bunch fresh fenugreek leaves (about 2 cups when chopped)
  • 1 small onion, finely chopped (optional)
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon red chili powder (adjust to your spice preference)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garam masala
  • Salt to taste
  • 1 tablespoon oil or ghee for cooking

These ingredients are for making approximately 6-8 methi parathas, depending on the size you prefer. Enjoy your methi parathas!

For Rolling and Cooking:

  • Ghee, butter, or oil for cooking
  • Extra flour for dusting while rolling
Methi Paratha Recipe


Steps for Methi Paratha Recipe

Step 1- Methi Filling Preparation

Prepare the Fenugreek Leaves:
  • Wash the fenugreek leaves thoroughly to remove any dirt or impurities.
  • Pat them dry using a clean kitchen towel or paper towels.
  • Finely chop the fenugreek leaves. You can use a knife or a food processor to do this. Make sure they are finely chopped, as this will help distribute the flavour evenly in the filling.

Heat Oil or Ghee:
  • Place a pan or skillet over medium heat and add the oil or ghee.
  • Allow the oil or ghee to heat up.

Temper with Cumin Seeds:
  • Once the oil or ghee is hot, add the cumin seeds to it.
  • Allow the cumin seeds to splutter and release their aroma. This should take about 30 seconds.

Sauté Onions (Optional):
  • If you're using onions in your filling, add the finely chopped onions to the pan.
  • Sauté the onions until they become translucent and slightly golden brown. This should take about 2-3 minutes.

Add Green Chilies and Fenugreek Leaves:
  • Add the finely chopped green chilies to the pan and sauté for about a minute to infuse their flavor.
  • Next, add the finely chopped fenugreek leaves to the pan.
Methi Paratha Recipe

Season with Spices:
  • Sprinkle the turmeric powder, red chili powder, garam masala, and salt over the fenugreek leaves.
  • Mix everything well to evenly coat the fenugreek leaves with the spices.

Cook the Filling:
  • Sauté the fenugreek leaves and spices for about 3-4 minutes or until the leaves wilt and any excess moisture evaporates.
  • The filling should be dry and aromatic when it's ready. Ensure that it's well-cooked to avoid any bitterness from the fenugreek leaves.

Cool the Filling:
  • Remove the pan from the heat and let the filling cool down to room temperature. This step is essential before stuffing the parathas.
Once the filling has cooled, you can use it to stuff your methi parathas following the steps mentioned in the methi paratha recipe. Enjoy your delicious and flavorful methi parathas!

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Step 2- Dough Preparation

  • Measure the Flour: Start by measuring out 2 cups of whole wheat flour (atta) and placing it in a mixing bowl.

  • Add a Pinch of Salt: Sprinkle a pinch of salt over the flour. Salt is added for flavor, so use it according to your taste preference.

  • Knead the Dough: Gradually add water to the flour while kneading it. Start with about 1/2 cup of water, and add more as needed. Use your fingers to mix the water into the flour, and continue kneading until a dough begins to form.

Dough For Methi Paratha Recipe

  • Knead Well: Knead the dough thoroughly for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, you can sprinkle a bit more flour to make it manageable. If it's too dry, add a little more water.

  • Rest the Dough: Once the dough is well-kneaded and smooth, cover it with a damp cloth or plastic wrap to prevent it from drying out. Let it rest for about 15-20 minutes. This resting period helps the dough relax and become easier to work with.

  • Dough is Ready: After resting, your dough is ready for making Methi parathas. It should be soft and pliable, making it easier to roll out and stuff with the Methi filling.

Now that you have prepared the dough, you can proceed with assembling the Methi parathas as mentioned in the previous responses, including rolling out the dough, adding the Methi filling, and cooking the parathas to perfection. Enjoy your homemade Methi Parathas!

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Step 3- Final Preparations

  • Divide the Dough: Take the prepared paratha dough and divide it into equal-sized portions. Roll each portion into a smooth ball about the size of a lemon.

  • Roll Out the Dough: Take one dough ball and flatten it slightly with your hands. Dip it in dry flour to prevent sticking. Using a rolling pin, roll out the dough into a small circle (roti) of about 4-5 inches in diameter. Be gentle while rolling to maintain an even thickness.

  • Add the Methi Filling: Place a portion of the prepared Methi filling (from the previous instructions) in the center of the rolled-out dough circle. Ensure that you don't overfill it, as it can make it challenging to seal the paratha.

  • Seal the Paratha: Carefully fold the edges of the dough over the Methi filling to cover it completely. You should have a stuffed ball of dough.

  • Flatten and Roll Again: Gently flatten the stuffed dough ball with your hands. Dip it in dry flour and roll it out into a larger circle, about 7-8 inches in diameter. Be gentle to avoid tearing the dough and spilling the Methi filling.

  • Heat the Griddle (Tava): Heat a griddle (tava) or a non-stick pan over medium-high heat. Once hot, place the rolled-out Methi paratha on it.

  • Cook the Paratha: Cook for about a minute or two until you start to see bubbles forming on the surface. At this point, flip the paratha using a spatula.

  • Add Ghee, Butter, or Oil: Spread a little ghee, butter, or oil on the cooked side of the paratha. You can also add more to the other side. This adds flavor and helps the paratha become crispy and golden brown.

  • Cook Until Golden Brown: Continue cooking, flipping occasionally, until both sides of the Methi paratha are golden brown and crispy. Press down gently with a spatula to ensure even cooking and melting of the Methi.

  • Remove and Serve: Once done, remove the Methi paratha from the griddle and place it on a plate. Repeat the process with the remaining dough and Methi filling to make more parathas.
Methi Paratha Recipe

  • Serve Hot: Serve your Methi Parathas hot with yogurt, pickle, or your favorate chutney. Garnish with chopped fresh cilantro if desired.

Enjoy your homemade Methi Parathas, filled with delicious, melted Methi!

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How to make Methi Paratha at home?

All the steps to prepare Methi Paratha have been outlined above in chronological order. You can refer to the instructions provided earlier in this article for a detailed guide on how to make this delicious dish.

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How to make Methi Paratha Video?

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