Monday, October 20, 2008

Methi Paratha

Methi or Fenugreek Paratha is another delicious paratha specially consumed in the winter days, taste is good and mouthwatering too served with sabzi/ curd/ chutney, so lets mekr methi paratha.


  1. Methi ki sabzi

  2. Whole Wheat Flour (atta) as per your Consumption

  3. Salt as per taste Oil/Butter for frying


  • Make dough out of whole-wheat flour (atta) as you would do for any parantha/roti 15 minute before and cover it with wet muslin cloth and keep aside.

  • Mash the Methi vegetable slightly with spoon.

  • Add little salt to the vegetable as per your taste. (Keeping in mind that vegetable already consists of salt).

  • Make a ball of dough slightly thicker than chapati and roll it a little.

  • Place the Methi vegetable on it and again make it into a ball.

  • Seal the edges completely so that the stuffing does not come out.

  • Flatten these balls and roll like any other parantha.

  • Pre-heat the griddle (tawa).

  • Turn it and spread little oil or butter and shallow fry over low heat.

  • Turn it again and spread butter/oil on the other side. Cook both sides till golden brown.

  • Serve methi ka paratha with homemade butter.