Methi paratha recipe | How to make menthe soppina parota | Fenugreek leaves paratha

By Latha on February 13th, 2016

Methi leaves paratha recipe, menthe soppu parota

Methi leaves paratha or Fenugreek leaves paratha explained with step by step pictures. Methi paratha is prepared using Methi leaves, ginger, garlic and red chili powder. Methi parathas are very easy to make compared to stuffed parathas like aloo paratha and carrot stuffed paratha. It is just like preparing chapathis. Finely chopped methi leaves and the spices are mixed with the wheat flour and kneaded into a pliable dough.

Minimum ingredients are used to prepare methi paratha. All taste and flavor is contributed by methi leaves. The usage of Ginger and garlic enhances the taste and flavor of methi paratha. You can serve methi parathas with butter or curd or any other curries.

Methi leaves are very rich in vitamins, proteins and minerals. Some of the major ingredients in methi leaves are calcium, potassium, phosphorus, iron, dietary fiber and vitamin K.

If you are looking for more recipes from fenugreek seeds or fenugreek leaves then do check our menthe huli or fenugreek seeds rasam and menthe palle or fenugreek leaves dal. Methi paratha is a quick and healthy breakfast recipe. So do try and let me know how was it?

Methi paratha recipe

Preparation time: 15 min
Cooking time: 15 min
Serves: 3

Ingredients: (measuring cup used = 120ml)

  1. 3 cups wheat flour (for 10 chapathis)
  2. 1 bunch methi / fenugreek leaves
  3. 1 tsp finely chopped ginger
  4. 1 tsp finely chopped garlic
  5. 1 tsp red chili powder
  6. 1/4 tsp turmeric powder
  7. Salt as per your taste
  8. Water as required
  9. 5-6 tsp cooking oil

Instructions for making methi paratha:

  1. Take the tender part of methi plant and rinse thoroughly. Finely chop methi leaves, ginger and garlic methi leaves for methi paratha
  2. Take wheat flour in a wide bowl, add in chopped methi leaves, ginger, garlic, red chili powder, turmeric powder and salt. Knead it into to stiff pliable dough using water little by little. Add 2 tsp of oil, knead it again and keep it covered for 10 minutes.preparing dough for methi paratha
  3. Now take a big lemon sized dough, dust it and roll it into a circular shaped beetroot for beetroot palya
  4. Heat the non stick tava or griddle and cook the rolled methi paratha on both the sides by applying little oil. Serve it hot with butter or curd or curry of your choice.making methi paratha

Dear reader, We have a brief Kannada description of this recipe. Click here to read this recipe in Kannada.

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