Methi/ Methy Saag (Green Fenugreek) Paratha

Servings: 3-4

Preparation time: 10 minutes.

Rolling paratha time: 1 minute (each)

Roasting paratha time: 3 minutes (each)

Total time: 14 minutes.

“Methy Paratha” is a traditional Indian flatbread, made using fresh fenugreek leaves (known as “methi Saag” in Hindi) and wheat flour. Popular across North India, especially during the winter season.

This paratha is cherished for its flavour and nutritional richness. Methi leaves are not only aromatic but also packed with iron, fiber, and essential vitamins, making this dish a healthy addition to everyday meals.

For today’s recipe there is a delightful twist to the traditional methi paratha, enhancing both its texture and flavour. I mixed  besan with wheat flour and fresh fenugreek leaves.

Besan brings a slightly crispy bite to the paratha. It also helps in binding the dough better and adds to the nutritional value by contributing protein and fiber.

Adding besan makes the paratha more filling and gives it a richer taste, especially when roasted with ghee on the tawa.

This small addition elevates the humble methi paratha into a more flavourful dish, perfect for a hearty breakfast or a comforting meal.

It can be enjoyed on their own or with accompaniments like Curd (Yogurt), Pickles and Butter; whether served for breakfast, lunch or dinner.

Ingredients:

• Wheat flour (Atta): 2 cup
• Besan (Bengal gram flour): 1/2 cup
• Methy (Green Fenugreek): 1cup leaves(chopped)
• Salt: 1 teaspoon
• Ajwain (carom seed): ½ teaspoon
• Ghee/Homemade Ghee: 100 gm (to be used during roasting paratha)

Preparation:

1. In a wide vessel mixing bowl; put Atta, Besan, salt and ajwain, mix properly, use small quantity of water and knead them, till the dough becomes soft (The dough can be made in food processor also). Cover and Keep aside, at least for 10 minutes.

Method:

1. Divide dough into 8-9 parts, make balls, and Roll the ball in 3-4” diameter circle.
2. Apply ½ teaspoon of ghee, fold one half as shown in the photo, apply ghee and fold once more to make triangle, roll this triangle into wheat flour and further roll it evenly into triangle shape paratha, Now raw paratha is ready.
3. Take a tawa (griddle), when it becomes hot; reduce the flame to medium, Place the rolled paratha on it. Cook for a minute or until it changes the colour, Turn the other side and cook it by pressing gently by spatula.
4. By pressing it will puff up into layers, apply some ghee and turn it, Cook both sides by applying ghee as well as pressing it lightly. Take out the paratha from griddle and serve.
5. Yum…Yummy…

   

   

   

   

   

   

   

   

   

   

   

   

Methi/ Methy Saag (Green Fenugreek) Paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.