| Methi Parantha Recipe – Healthy breakfast recipe made with nourishment of methi leaves aka fenugreek leaves. |  |
Very healthy and nutritious fenugreek parantha is a variety of Indian bread. Same recipe can be repeated for making palak(spinach) parantha except that fenugreek needs to be replaced with spinach.
With a topping of butter on hot fenugreek parantha makes a very good breakfast dish. It can be served as a substitute for plain parantha. Methi parantha goes well with chai or curd or some pickle.
Methi paratha can be stacked in a casserole and served warm. This pranatha does not become rubbery even after cooling down.
This recipe comes from my mother-in-law kitty. In winters I tried this recipe, so thought of sharing it with you. It is very easy to make. We can also make stuffed paranthas with methi or we can even use leftover aloo methi sabzi to make stuffed aloo methi parantha, but I like this version of making it.
Methi Parantha Recipe Card:
- Fresh methi leaves - 1cup, tightly packed
- Ginger - 1 tsp, grated
- Green Chili - 1 or 2
- Whole wheat flour - 2 cups
- Salt - ½ tsp
- Ghee or Oil - 1 tsp + 1 tbsp for roasting parantha.
- Pluck fresh methi leaves and rinse well. Drain them properly.
- Add a tsp of grated ginger and 2 chillis.
- Blend methi leaves along with ginger and chillis to a smooth paste.
- In a mixing bowl, add flour, salt, 1 tsp oil and methi paste. Mix well.
- Knead it to make a soft dough. Add water if the dough is too tight else add flour if the dough is sticky. Keep it covered for 15 minutes to let it set.
- Make small sized dough balls of methi dough.
- Roll the balls to make roti.
- Apply ghee or oil over it's surface.
- Now start making pleats of ½ cm from one end.
- Roll the pleated dough into a dough ball.
- Dust with dry flour.
- Using a rolling pin, roll the dough ball to make full sized roti.
- Heat tava or a pan, place methi ka parantha over it.
- Using oil, cook till it turns brown from both the sides.
- Serve hot methi ka parantha with raita or pickle.
Fenugreek Parantha Recipe – How to make Methi Paratha Recipe:
Step by step guide of Methi ka Parantha Recipe:
1. Pluck fresh methi leaves and rinse well. Drain them properly.
2. Add a tsp of grated ginger and 2 chillis.
3. Blend methi leaves along with ginger and chillis to a smooth paste.
4. In a mixing bowl, add flour, salt, 1 tsp oil and methi paste. Mix well.
5. Knead it to make a soft dough. Add water if the dough is too tight else add flour if the dough is sticky. Keep it covered for 15 minutes to let it set. 
6. Make small sized dough balls of methi dough.
7. Roll the balls to make roti. Apply ghee or oil over it’s surface.
8. Now start making pleates of 1/2 cm. 
9. Roll the pleated dough into a dough ball.
10. Dust with dry flour. Using a rolling pin, roll the dough ball to make full sized roti.
11. Heat tava or a pan, place methi ka parantha over it.
12. Once the lower portion of parantha is partially cooked, Flip it.
13. Likewise, using oil cook till it turns brown from both the sides.
14. Serve hot lachhedar methi ka parantha with raita or pickle.
