Methi paratha | Methi Ke parathe Recipe | Indian flat bread with fresh fenugreek leaves (Uluva ela)

Methi paratha with step by step photos.

Methi paratha or methi ke parathe is a healthy and nutritious North Indian flat bread. Wheat flour and fenugreek leaves are its main ingredients. It is a tasty and healthy version of regular chapathi. Today, let us learn how to make methi paratha.

How to prepare methi ke parathe at home?

Methi paratha or methi ke paratha is a popular North Indian flat bread. It is a healthy and nutritious paratha as this bread is filled with the goodness of both wheat and fenugreek leaves. We can make this paratha in two ways, by either stuffing the fenugreek leaves masala just like other parathas recipes or by mixing the leaves directly in the flour. The second method is easiest and kids friendly, so we will discuss this method today.

Health benefits of fenugreek leaves?

Fenugreek leaves / uluva ela / Methi is a vegetable with lots of health benefits. It is rich in vitamin C and iron and also contains calcium and phosphorous. If you include chapathi in your menu, you can surely try this dish, also is an ideal lunch box recipe for kids. In addition to this, fenugreek leaves are antioxidants rich, low in calorie, good for bone health and control diabetes.

How to clean the methi leaves or fenugreek leaves?

When we peep into the recipe, the only time consuming step is fenugreek leaf preparation. It includes, soaking in fresh water, removing dust particles, then plucking the tiny stems along with leaves and chopping. All the other processes are just like chapati making and also taste delicious when hot.

Methi ke parathe - tips and tricks

The fenugreek leaves should be cleaned thoroughly before use. First of all, trim off the root and step with a sharp knife, then soak the shoot in fresh water for about 20 to 30 minutes. Wash it thoroughly two to three times in water. Pluck, leaves along with the tiny stem and wash once again if you want (I prefer). Chop into small pieces and use.
Do not add too much water. The dough should be neither harder or softer. After resting time, the dough will be more softer. If you add more water, the dough will be sticky at the end.

Methi paratha or methi ke parathe and its serving options

Methi paratha usually served with raita and pickle. But we always prefer a spicy gravy just like most of malayalies. You can choose any spicy gravy either veg or non-veg of your preference. Let's start preparing another healthy and nutritious dish for our kids.....

Related dishes: Chapati, Palak phulka, Beetroot phulka

Methi paratha | Methi Ke parathe Recipe | How to make Indian flat bread with fenugreek seeds

Delicious Indian flat bread with fenugreek leaves

Preparation time:30 minutes | cooking time: 5 minutes | Total time: 35 minutes

Ingredients

2 cups wheat flour
50 grams fresh fenugreek leaves/ uluva ela /methi ke pathe, chopped
2 green chili, chopped
Salt to taste
Oil as needed
Water as needed

Methi Ke Paratha With Step By Step Photos

Take wheat flour, chopped fenugreek leaves, chopped green chilies and salt in a bowl. (The fenugreek leaves should be cleaned thoroughly before use. First of all, trim off the root with a sharp knife, then soak the shoot in fresh water for about 20 to 30 minutes. Wash it thoroughly two to three times in water. Pluck, leaves along with the tiny stem and wash once again if you want (I prefer). Chop into small pieces and use).
Mix everything well with your hand.
Add water little by little at a time.
Make a soft dough just like chapati dough with continuous kneading. Do not add too much water. The dough should be neither hard or soft. After resting time, the dough will be softer. If you add more water, the dough will be sticky at the end.
Apply some oil over it and cover the bowl with a lid and keep it untouched for 20 to 30 minutes. You can also cover with a wet cloth. Applying oil and covering with a wet cloth, both is to prevent drying the outer surface of the dough.
After 20 minutes knead the dough once again (at this time, the dough will be soft than before) and make small balls out of it.
Flatten with your hands.
Dust some flour all over the ball. This is the only dusting process I do while rolling, if you feel, the dough sticky, you can sprinkle some flour on the rolling board also.
Make small round thin discs out of it with a chapati roller.
Heat a pan and once hot, reduce the flame to medium and place the rolled chapati. Cook till small balls start appearing on the top and the colour will change slightly.
Flip and apply some oil with a brush or a spoon. Meantime, the other side also will be cooked.
Flip again and apply oil, on the other side also. Transfer onto a plate and serve hot with curd and pickle. (or any spicy gravy of your choice.)