April 1, 2012

How to Make Methi Paratha


By Naiya Sheth : Learn how to make methi paraths. We Gujarati people are very fond of different kind of parathas. We  makes doodhi paratha, methi paratha and even mix veg paratha also. Methi paratha is known as methi na thepla and methi na dhebra also. It is very testy and easy to make. As methi -  fresh fenugreek is used it is healthy also. I use half fenugreek and half coriander. My son eats it like sandwich by spreading tomato ketch up and cheese. But normally it is served with ghee, butter, curd or pickle. It can be stored for 2 to 3 days. It can be served as breakfast or single meal dinner also.


Preparation time - 15 minutes
Cooking time - 10 to 15 minutes

Ingredients to make Methi Paratha:

1 cup methi leaves - fresh fenugreek
1 cup coriander leaves
1/4 cup fresh green garlic paste
2 table spoon green chilies finely chopped
1/2 cup curd
1 tea spoon turmeric powder
2 to 3 table spoon oil
1 table spoon soya flour
Salt to taste
2 table spoon sugar
1 tea spoon ginger paste
Wheat flour as needed
Oil for shallow frying
Rice flour for dusting

To serve with:

Ghee
Curd
Butter
Pickle
Green chutney

Method to make Methi Paratha:
  • Mix all ingredients of paratha excluding flours.
  • Mix them properly till sugar dissolves.
  • Add soya flour and then wheat flour as needed to make semi soft dough.
  • Knead it properly, Take some oil on palms if needed.
  • Make equal size balls from it and roll one of them with the help of rice flour.
  • Roast it from both side on griddle - tavi.
  • Apply some oil and fry again till light brown.
  • Repeat the same for remaining.
  • Hot and yummy Methi Parathas are ready to serve, serve it with ghee, butter, pickle, milk or green chutney.
  • It tastes nice after cooling also.

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