Methi Paratha Recipe | Methi Ki Roti
Methi Paratha Recipe – Rotis made with sautéed fenugreek leaves. A healthy and tasty Indian bread goes well with just curd.
Tired of eating plain and chapathis and rotis? And at the same time no patience and time to make stuffed paratha’s? Then this Methi Paratha or Methi ki roti is the best alternative. This can be made to clear of the left over small quantities of Fenugreek leaves.
There are two options for making this Methi Paratha Recipe. One is by adding chopped fenugreek leaves as is and the other is by frying the chopped leaves. I like the latter one as frying makes methi leaves softer. Once the frying is done, it is mixed with wheat flour and made into dough and then it is cooked like any other plain chapathi. If you are using raw methi leaves then fry the chapathis a little longer which helps in cooking up of the leaves.
This Methi Paratha Recipe will accept any chutney, Pickle, Raitha as its side dish. Recently when I made it I served with Capsicum Raitha. You can even serve it with plain curd mixed with some salt and chilli powder.
Methi Ki Roti can even be made for lunch box. Just prepare a few, wrap them in aluminium foil and pack along with some pickle. Delicious lunch is ready for office and school.
Let us see how to make this Methi Paratha Recipe/ Methi Ki Roti
- Fresh and chopped Fenugreek/Methi Leaves: ½ bunch
- Wheat Flour: 1.5 cups
- Oil: 1.5 tsp
- Cumin Seeds: 1 spoon
- Chilli Powder: 1 spoon
- Salt: To taste
- Turmeric Powder: A pinch
- Water: To knead the dough
- Clean the fenugreek leaves, wash well and finely chop
- Heat oil in a pan and once hot add in the cumin seeds and turmeric powder
- Add in the chopped methi leaves and fry until the colour changes and turns soft
- Add in salt and chilli powder and fry for another two minutes and switch off
- Allow it cool for some time.
- In a mixing bowl add in wheat flour and the prepared mixture and mix well.
- Add water little by little and knead like a chapathi dough. It should not too stiff nor too soft.
- Cover it and rest it for 30 mins.
- Divide the dough into equal sized balls.
- Take each portion and roll it like chapathi dusting the flour at the bottom
- Heat a tawa and drizzle some oil and place the rolled paratha.
- Fry for 2-3 mins and then flip on the other side. Add some oil if required.
- Similarly fry the rest of the parathas and then serve with any side dish of your choice.