Methi Paratha Recipe - Indian Flat Bread with Fenugreek Leaves

Nutritious and packed with flavors these methi parathas are delicious and can be made as a quick breakfast or dinner. My usual choice is to add some mashed potatoes along with methi leaves, but this time i went ahead with only fresh methi leaves. I see to include fresh methi leaves in our menu either in the from of parathas or methi puris, both are our favorite.

These parathas are a combination of greens and some indian spices and is so easy to make as they are not stuffed and directly added to the flour. So with no delay onto the recipe.

Methi Paratha / Methi Thepla Recipe - Ingredients:
Prepatation time: 20 mins | Cooking time: 10 mins | Recipe cuisine: Indian | Category: Main-course.

Atta / Wheat flour - 2 cups
Methi leaves - 1 bunch tightly packed
Garlic - 2 cloves finely chopped
Green chili  - 1 finely chopped
Jeera / Cumin seeds - 1 tsp
Salt as needed
Warm water  as needed
Oil/ Butter as required

Method:
1. Rinse the methi leaves , drain completely , chop finely along with garlic and green chili.

 

2. In a  bowl take wheat flour, add methi leaves, green chili, garlic, jeera and salt.

 

3. Add warm water little by little and knead to a soft and stiff dough. Keep aside for 15 - 20 mins.  Divide the dough into medium size equal balls.

 

4. Roll the dough into medium size rotis. Heat a tawa and place the rotis, apply little butter or oil and cook the parathas till they are browned on both sides.

 


Serve hot with pickle and raita.

My Notes:

• You can add red chili powder and turmeric instead of green chili to get curry flavor and color. 
• As i have mentioned you can also add mashed potatoes along with leave
• Roll the dough slightly thicker so that they will puff up.