Methi Paratha prepared with whole wheat flour, fenugreek leaves, and spices is a North Indian breakfast recipe. This paratha can be had as a breakfast or tea time snack. This recipe was given by one of my friend Mayuri Bhavsar who hails from Gujarat. You can name this recipe as Methi Paratha, Methi ka Paratha, Fenugreek Paratha, Methi Roti or Methi Thepla.
Methi is nothing but fenugreek leaves. We all know fenugreek leaves are rich in minerals such as iron, calcium, potassium. So it is good to include in your daily diet. You can either use fresh fenugreek leaves or dried one. If using fresh fenugreek leaves, thoroughly wash fenugreek leaves using water. Drain water completely. Spread the fenugreek leaves on a kitchen towel and drain remaining water completely. Then finely chop the leaves with tender stem only. Discard the thick stems. Similarly if using dried fenugreek leaves, soak the dried leaves in warm water for 5 to 10 mins. Again, drain water completely. Spread the fenugreek leaves on a kitchen towel and drain remaining water and then use.
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The curd/yogurt is used to soften the paratha, so don’t skip it. You can also add a tbsp of besan/gram flour to make soft paratha. Use warm water to knead the dough. Allow the dough to rest for at least half an hour. More you knead, the dough becomes smoother and paratha would be softer. Roll paratha little thicker than normal roti. If you roll it very thin then it would become crispy after a while. It will not stay soft for a very long time. This paratha can be served with curd and any pickle of your choice. Now let us see how to prepare this Methi Paratha.
Healthy and delicious Methi Paratha is ready to relish.
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