Methi Paratha Recipe Sanjeev Kapoor

Usually Paratha like aloo paratha, gobi ka paratha is made with the material stuffed inside the chapati-like dough. But the dough of this methi paratha is itself made by mixing fenugreek leaves, potatoes, and heat flour. The dough should not be too dry and should be smooth enough.

Methi paratha is the best snack that is demanded in an Asian household and has good importance in case of diet and nutrition. Methi itself has prime importance in Indian cuisine and is used in many dishes and recipes. It has an exceptional taste and is aromatic.

INGREDIENTS

  • 2 bunches Fresh fenugreek leaves finely chopped
  • 1 1/4 whole wheat flour
  • 1 tbsp ghee
  • 1/4 tbsp cumin seeds
  • 1-inch grated ginger
  • 1 green chili finely chopped
  • 1/2 tbsp red chili powder
  • Salt to taste
  • 2 medium boiled and peeled potatoes
  • 1/2 tbsp dry mango powder

How to make a delicious methi paratha?

  1. Bring a nonstick pan and heat a tablespoon of oil or ghee in it.
  2. Add the cumin seeds in the heated oil and fry until these seeds are completely browned.
  3. Once they are browned add the grated ginger and green chili.
  4. To proceed further, add the fenugreek leaves to this mixture. Also, add the powdered spices including red chili powder and salt.
  5. Mix the ingredients well together and Cook.
  6. Cook for a long time dries up all the moisture in your material.
  7. Transfer the mixture into a bowl.
  8. Boil the potatoes by pouring a separate skillet with water. Peel them after boiling. Then mash the potatoes.
  9. Mix these boiled potatoes with the rest of the fried material.
  10. To elaborate the spices, add some more salt that is followed by dry mango powder.
  11. In this step, add the wheat flour and then knead the dough. Make sure that it has a smooth and soft texture.
  12. Dividing the dough into small portions, roll the dough balls. Heat the non-stick frying pan or Tawa.
  13. Apply a little dry flour on the dough ball into the dry flour and roll it by rolling a pin in the shape of a roti.
  14. Spread a little ghee in the top to turn it into paratha. Press slightly and flip. Fry from both sides.
  15. Apply some more ghee if needed and then turn off the heat.
  16. Make sure your paratha is golden brown and serve hot combining with curd, yogurt, or simply with tea.

FAQs?

Can we eat methi paratha for weight loss?

Yes, methi paratha plays a prime role in weight loss. It is an ideal breakfast to have especially in winters. It is perfect for weight loss and provides a sufficient diet for a healthy day.

Is methi paratha a junk food?

No, paratha is not considered a junk food because it contains fewer fats as compared to junk food. It is considered a healthy meal if contains healthy stuffing.

Methi Paratha Recipe Sanjeev Kapoor
Print Recipe

Methi Paratha Recipe Sanjeev Kapoor

Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Indian
Servings: 6

Ingredients

  • 2 bunches Fresh fenugreek leaves finely chopped
  • 1 1/4 whole wheat flour
  • 1 tbsp ghee
  • 1/4 tbsp cumin seeds
  • 1- inch grated ginger
  • 1 green chili finely chopped
  • 1/2 tbsp red chili powder
  • Salt to taste
  • 2 medium boiled and peeled potatoes
  • 1/2 tbsp dry mango powder

Instructions

  • Bring a nonstick pan and heat a tablespoon of oil or ghee in it.
  • Add the cumin seeds in the heated oil and fry until these seeds are completely browned.
  • Once they are browned add the grated ginger and green chili.
  • To proceed further, add the fenugreek leaves to this mixture. Also, add the powdered spices including red chili powder and salt.
  • Mix the ingredients well together and Cook.
  • Cook for a long time dries up all the moisture in your material.
  • Transfer the mixture into a bowl.
  • Boil the potatoes by pouring a separate skillet with water. Peel them after boiling. Then mash the potatoes.
  • Mix these boiled potatoes with the rest of the fried material.
  • To elaborate the spices, add some more salt that is followed by dry mango powder.
  • In this step, add the wheat flour and then knead the dough. Make sure that it has a smooth and soft texture.
  • Dividing the dough into small portions, roll the dough balls. Heat the non-stick frying pan or Tawa.
  • Apply a little dry flour on the dough ball into the dry flour and roll it by rolling a pin in the shape of a roti.
  • Spread a little ghee in the top to turn it into paratha. Press slightly and flip. Fry from both sides.
  • Apply some more ghee if needed and then turn off the heat.
  • Make sure your paratha is golden brown and serve hot combining with curd, yogurt, or simply with tea.

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