Methi Paratha or Fenugreek leaves Paratha

I have started a new phase of my life in Delhi six months back. Again a new city, new people around with some interesting foods to explore 🙂 Though Delhi is famous for its Mughlai food, I bet one would love the parathas available here, even in small road side stalls. In old Delhi, there is one famous and well known street named “Parathe wala gali” where you can find every possible variety of partahas. Can one imagine Parathas can be stuffed with Rabri and this ‘Rabri Paratha’ is something one can die for !!! Left insanely inspired, I have added a number of parathas in my to do kitty among which today I am sharing a very simple and common one which is ‘Methi Paratha’ or Fenugreek leaves paratha. The recipe is pretty simple and lot easier than other stuffed parathas. Enjoy 🙂

Methi Paratha or Fenugreek Leaves Paratha

Methi Paratha or Fenugreek Leaves Paratha

Ingredients for  5 pieces :

  1. Wheat flour –  1 large cup
  2. Chopped fenugreek leaves – ¾ cup
  3. Finely chopped onion – 1 (small)
  4. Finely chopped green chilli – 1 or 2
  5. Carom seeds or ajwain – ½ teaspoon
  6. Red chilli powder – ¼ teaspoon
  7. Salt to taste
  8. Ghee or oil of frying the parathas + 1 tbspoon for the dough

Procedure :

Mix the flour, salt and 1 tbspoon ghee/oil in a large bowl.

Then add rest of the ingredients to the flour mixture. Add adequate water to make a soft dough. Cover and rest the dough for 10-15 minutes.

Then divide the dough into equal parts and give them flat round shape.

Now roll each flat ball, on a floured work surface, into a circle of 16 -18 cm. diameter or in a size of roti or paratha.

Now place the paratha on hot tawa, bake both sides for few seconds. Grease some oil/ghee on baked sides and fry the paratha evenly. Continue the process till all parathas are fried.

Serve hot with yogurt or raita or pickle.

2 thoughts on “Methi Paratha or Fenugreek leaves Paratha

  1. Pingback: Methi Malai Murgh (Methi Chicken with Cream) | Cooking Delight

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