Punjabi Methi Paratha Recipe|Methi Ki Roti
What is Methi Paratha made of ?
Methi Paratha is a type of Indian flatbread made from whole wheat flour and stuffed with fresh methi (fenugreek) leaves. The leaves are mixed with spices and sometimes besan (gram flour) to enhance the flavor. This healthy paratha is cooked on a hot griddle with ghee or oil until it turns golden brown and slightly crispy.
This authentic Punjabi methi paratha recipe combines the unique taste of fenugreek leaves with a blend of spices, creating a delicious and nutritious meal. It's a great way to incorporate greens into your diet and can be served with various side dishes like yogurt, pickles, or curries.
Punjabi Methi Paratha Recipe Variations
There are several variations of this popular flatbread to suit different tastes and preferences. Besides the traditional methi ka paratha, you can make aloo methi paratha by adding mashed potatoes to the filling, or paneer methi paratha by incorporating crumbled paneer. Another popular version is methi thepla, a Gujarati take on the paratha, which includes yogurt and a mix of spices in the dough for a softer and tangier flatbread.
For a healthier twist, try making methi roti with besan (gram flour). Adding besan not only enhances the flavor but also increases the protein and fiber content, making it more nutritious. Simply mix whole wheat flour with besan in equal parts and follow the usual recipe. This healthy version of Punjabi methi paratha is perfect for those looking to add more nutrients to their diet without compromising on taste.
How to freeze stuffed Parathas?
Frozen parathas are a convenient option for busy days. You can easily freeze various types of stuffed parathas, such as aloo paratha, mooli paratha, gobi paratha, paneer paratha, and even chicken or keema parathas.
Prepare parathas in batches and freeze them for up to a month by following the instructions below.
- Roll out the stuffed parathas as you normally would.Cook them on a hot griddle or tawa until they are about halfway done. This means cooking until you see few light brown spots on both sides but the paratha is still pliable and not fully cooked through.
- Remove the parathas from the griddle and place them on a wire rack to cool. This prevents them from becoming soggy.
- Once the parathas are completely cool, place a piece of parchment paper or wax paper between each paratha to prevent them from sticking together.
- Stack the parathas with the parchment paper in between and place them in a freezer-safe bag or airtight container. Ensure as much air as possible is removed from the bags to prevent freezer burn.
- Label the bags or containers with the date and contents. Place them flat in the freezer to freeze completely. Once frozen, you can store them upright to save space.
- There's no need to thaw the parathas.Place the frozen paratha directly on a hot skillet or tawa and cook it just as you would a freshly rolled paratha.
Leftover Parathas
Leftover parathas can be easily stored and enjoyed later. Keep them in an airtight container in the refrigerator for up to 2-3 days. To reheat, place them on a hot griddle or in a microwave until warmed through.
FAQs
What to eat with methi paratha?
It will pair well with yogurt, pickles, chutney, or any curry of your choice.
Is methi paratha good for health?
Yes,because there are many health benefits of methi / fenugreek, methi paratha is rich in essential vitamins and minerals like iron, magnesium, and vitamin B6, supporting overall health and vitality. It aids digestion, helps control blood sugar, supports weight management, and is particularly beneficial for individuals with or at risk of diabetes.
How to store methi paratha frozen?
Stack the half cooked parathas with parchment paper in between and store them in an airtight container or zip-lock bag in the freezer. Thaw and reheat before serving.
Is methi paratha a good option for lunch box?
Yes, It is an excellent option for tiffin as it is nutritious, easy to pack, and stays fresh for hours.
What is the difference between methi paratha and methi thepla?
Methi paratha typically features fenugreek leaves along with various herbs and spices. In contrast, methi thepla incorporates gram flour, yogurt, and an array of spices. The gram flour imparts a nutty flavor, while the yogurt contributes a rich, tangy taste.
Methi Paratha is a nutritious and flavorful Indian flatbread made with fresh fenugreek leaves. Known for its distinct, slightly bitter taste and warm, earthy flavors, this paratha is a popular choice for breakfast or lunch. Whether you're looking for a quick meal or a tasty side dish, this delicious paratha recipe is a versatile and healthy option.
- 2 cups whole wheat flour
- 1 1/4 cup fresh fenugreek leaves, finely chopped (add more or less according to your preference)
- 2 green chilies, finely chopped
- 1 tsp grated ginger (optional)
- 2 tbsp finely chopped onion
- 1/2 tsp red chili powder
- 1/2 tsp garam masala
- 2 tbsp besan (optional, for added flavor)
- 1 tsp Salt (adjust as per taste)
- 1/2 tsp chili flakes
- 1 tsp crushed cumin seeds
- 1/2 tsp turmeric powder
- 1 tbsp oil (for dough)
- water to knead the dough (as per need)
- 1/2 cup oil / ghee or clarified butter (for cooking paratha)
- Prepare the Methi:
- Gently pull the methi leaves off the stems using your fingers.
- Soak the leaves in a bowl of cold water, swish to remove dirt, and lift them out.
- spread the leaves on a towel or use a colander to drain the water completely.
- Chop them nicely.
- Prepare the dough:
In a large bowl, combine flour, besan (chickpea flour), methi leaves, chopped onion, green chilies, grated ginger, and all spices and oil.
Mix well and gradually add water to knead into a soft pliable dough.
- Rest the dough:
Cover the dough and let it rest for 15-20 minutes.
- Make dough balls:
Divide the dough into eight 8-9 equal parts.Roll each part into ball.
- Roll out the dough balls:
Sprinkle flour over the rolling surface and the dough ball. Flatten the dough ball with your hand, then gently roll it out into a circle approximately 6-7 cm in diameter.
- Cook the paratha:
- Heat a griddle or pan over medium heat.
- Place the paratha gently on griddle.
- When bubbles start to arise on the surface, flip it and brush with a light amount of olive oil and ghee mixture.
- Gently press with a spatula until it starts to puff then flip and repeat the same process on the other side.
- Cook the paratha for 1-2 minutes per side, or until golden brown and cooked through.
- Serve:
Serve hot with butter on top with your favorite chutney, pickle, mint raita, or plain yogurt. It pairs wonderfully with cold lassi or hot tea, making it a great option for breakfast, lunch, or even as a snack.
- Amount Per Serving
- Calories 161kcal
- Calories from Fat 54kcal
- % Daily Value *
- Cholesterol 10mg4%
- Sodium 78mg4%
- Potassium 122mg4%
- Total Carbohydrate 24g8%
- Dietary Fiber 4g16%
- Sugars 1g
- Protein 5g10%
- Vitamin C 1 mg
- Calcium 136 mg
- Iron 2 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If the methi leaves are too bitter, blanch them briefly in hot water before using.
- Adding a little besan (gram flour) enhances the flavor and adds a unique texture to the paratha.
- You can also make Aloo Methi Paratha by adding boiled and mashed potatoes to the filling, and Gobi Methi Paratha by adding grated cauliflower to the filling.
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