This fresh Methi Paratha recipe is a celebration of fresh fenugreek leaves, which flood the farmer’s market in winters. My easy and soft methi ka paratha recipe is a dump, knead, roll, and fry kind of recipe. Simply mix all the ingredients and knead them into a tight dough before rolling and frying the parathas. Piping hot methi saag paranthas with a hot cup of tea are what I want for a comforting lunch in the bone-chilling winters of North India.
The ingredients for this methi ka paratha recipe are quite simple. All we need is some whole wheat flour (atta), some finely chopped methi leaves, chopped onion, grated ginger and a handful of seasonings & spices. Its versatility and simplicity make me repeat it almost every week, whenever I get a fresh batch of methi leaves.
Why will you LOVE this easy Methi ke Parathe recipe?
Amazing way of feeding leafy green vegetables to your kids (and fussy adults!)
Fresh & Seasonal Ingredients. The taste and aroma that fresh fenugreek leaves bring to this paratha recipe are unmatched. Additionally, it provides a comprehensive list of health benefits. Fresh methi leaves are known to reduce blood cholesterol and are an excellent source of dietary fibres
Simple & pantry staple ingredients. If you have a bunch of fresh methi or fenugreek leaves, then you are pretty much set to get this dish going. It is a standalone meal on its own. Serve it with some Mint-Coriander Chutney or Pickles, and there you have it
Comes together in no time. All you need to do is bring together the ingredients of methi paratha in a bowl and knead the dough. Then it is simply a matter of rolling and making parathas out of it
How to prep and cook Methi leaves (fresh Fenugreek Leaves)?
Like most green leafy vegetables, methi leaves also have dirt sticking to their leaves. Before cooking, it is essential to prepare and wash them thoroughly. Discard the dried or rotten leaves and stocks from the bunch. Then remove the thick portion of the stalks, which are often too fibrous.
You might also have to wash them repeatedly to get rid of any dirt sticking to the leaves. Put them over a colander or a sieve to drain the water. Now they are ready to be used. You can either chop them as I did here for Methi Parathas or pressure cook them with a splash of water to preserve them for later use.
Methi Paratha Ingredients
- Methi or Fenugreek Leaves
- Whole Wheat Flour or Atta
- Onion
- Ginger
- Green Chilies
- Powdered Spices like Turmeric, Red Chilli, Dry Mango, Cumin, Coriander, etc.
- Spices like Carrom Seeds, Dry Fenugreek Leaves, etc.
- Ghee for Dough
- Ghee or Oil to fry
Recipe Instructions
Punjabi Methi Parantha recipe is largely very versatile, and you can always add and remove ingredients from this list as per their availability. Here, I am making more of a ‘methi thepla’ sort of paratha where the fresh fenugreek leaves or methi leaves are finely chopped and mixed to the atta along with the rest of the spices and flavours. The dough is kneaded and then made into thin & soft paranthas. Let’s check out the steps for my soft methi parantha recipe.
- Prep your fresh methi leaves by discarding the rotten leaves, roots and hard stalks. Now wash them well a couple of times so that they are in it. Leave them on a sieve to drain some of the water
- Finely chop the onion and green chillies, and grate the ginger. Keep them aside
- Also, finely chop the methi leaves and keep them aside
- Take a big mixing bowl and mix all the ingredients, flour with chopped leaves, onion, chillies, ginger and spices
- Add some ghee and rub it in till there are no lumps
- Now add some water, very little at a time and bring everything together into a stiff dough
- Divide the dough into smaller portions
- Roll each of them into thin discs and fry them in a skillet with some ghee
- Serve with some chutney or pickle
How to make stuffed Methi Paranthas? I have a kind of ingenious recipe for stuffed Methi Paranthas. What I usually do is make a double batch of Aloo Methi the night before I plan on making Methi Paranthas. I reserve half of my dry Aloo Methi and mash it up for the stuffing. Now, I knead a soft dough of whole wheat flour, salt, carrom seeds (ajwain) and some ghee.
Next, all I need to do is stuff a portion of dough with the mashed aloo methi stuffing and roll it into paranthas. Voila! Easiest ever (and delicious) Methi Paratha done in a jiffy.
Serving suggestions
I have found Mint Coriander Chutney a wonderful side to these Methi Paranthas. You can also serve Spicy Yogurt (Masala Dahi) with this and some Pickles of your choice.
More Saag Recipes
- Punjabi Dry Aloo Methi Recipe | Potatoes Sauteed with Fenugreek Leaves
- Spinach Flatbread | Palak Roti Recipe
- Punjabi Palak Paneer Recipe
- Palak Parantha | Spinach Flat Bread Recipe
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Fresh Methi Paratha | मेथी पराठा
Equipment
- Stove Top
- Skillet or Tawa
Ingredients
- ¼ cup Methi or Fenugreek Leaves Packed, Finely Chopped
- 2 cups Whole Wheat Flour or Atta
- 1 Onion Large, Finely Chopped
- 1 inch Ginger Grated
- 2 Green Chilies Finely Chopped (As per taste)
- ½ tsp Turmeric Powder
- ½ tsp Red Chilli Powder
- 1 tsp Dry Mango Powder
- ½ tsp Cumin Powder
- 1 tbsp Coriander Powder
- 1 tsp Carrom Seeds or Ajwain
- ½ tsp Dry Fenugreek Leaves
- 2 tbsp Ghee for Dough
- Ghee or Oil to fry
Instructions
- Take a big mixing bowl and mix all the ingredients, flour with chopped leaves, onion, chilies, ginger and spices¼ cup Methi or Fenugreek Leaves, 2 cups Whole Wheat Flour or Atta, 1 Onion, 1 inch Ginger, 2 Green Chilies, ½ tsp Turmeric Powder, ½ tsp Red Chilli Powder, 1 tsp Dry Mango Powder, ½ tsp Cumin Powder, 1 tbsp Coriander Powder, 1 tsp Carrom Seeds or Ajwain, ½ tsp Dry Fenugreek Leaves
- Add some ghee and rub it in till there are no lumps2 tbsp Ghee for Dough
- Now add some water, very little at a time and bring everything together into a stiff dough
- Divide the dough into smaller portions
- Roll each of them into thin discs and fry them on a skillet with some gheeGhee or Oil to fry
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