Methi Paratha with Curd (Home-Style)
25 minutes
59 reads
About Methi Paratha with Curd (Home-Style)
Soft whole wheat parathas stuffed with fresh fenugreek leaves and simple spices - served with a small bowl of plain curd.This home-style version uses minimal oil and no butter, keeping the paratha light and flavourful. Methi adds a gentle bitterness that pairs naturally with the cooling curd, making this a complete and satisfying breakfast.
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Recipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Methi Paratha
- 1 cup Whole Wheat Flour Plus extra for dusting
- 1 cup Methi Leaves Fresh, washed and finely chopped
- 1 Green Chilli Finely chopped, adjust to taste
- 1/2 tsp Cumin Seeds
- 1/4 tsp Turmeric Powder
- 1/4 tsp Red Chilli Powder Adjust to taste
- 1/2 tsp Salt Or as required
- 1/2 cup Water Adjust as needed for soft dough
- 1 tsp Oil For cooking the parathas
For Serving
- 1/2 cup Curd Fresh and plain
Instructions
Preparing the Dough
- Sprinkle salt over the chopped methi leaves and let them sit for 5 minutes. Squeeze out the excess moisture with your hands - this removes bitterness and prevents the dough from becoming too wet.
- In a bowl, combine whole wheat flour, squeezed methi leaves, green chilli, cumin seeds, turmeric, red chilli powder and salt. Mix well.
- Add water gradually and knead into a soft smooth dough. The methi releases some moisture so add water carefully. Cover and rest for 10 minutes.
Rolling the Parathas
- Divide the dough into equal portions. Roll each portion into a smooth ball between your palms.
- Dust lightly with flour and roll each ball into a round of medium thickness - slightly thicker than a roti but thinner than a stuffed paratha.
Cooking the Parathas
- Heat a tawa on medium-high heat. Place the rolled paratha on the hot tawa. Cook for 1 to 2 minutes until small bubbles appear on the surface.
- Flip and drizzle a few drops of oil around the edges. Press gently with a spatula and cook for another 1 to 2 minutes until both sides have light golden brown spots.
Serving
- Serve the parathas hot with a small bowl of fresh plain curd on the side. Eat immediately while the parathas are still soft and warm.
Recipe Notes
Good To Know
Methi leaves are rich in iron, fibre and antioxidants. Combined with whole wheat flour, this paratha is far more nutritious than a plain roti and the natural bitterness of methi is well balanced by the cooling curd served alongside.How to Use in the Meal Plan
Have 2 methi parathas with a small bowl of plain curd as your breakfast. Avoid adding butter or ghee to keep it within the plan's oil limits. This is a filling breakfast that will keep hunger away comfortably until lunch.Expert Tips
Salting and squeezing the methi leaves before adding to the dough is the most important step - it removes excess bitterness and moisture. Do not skip this. If fresh methi is not available, use dried kasuri methi at half the quantity.Serving Suggestion
Serve hot straight from the tawa with plain curd. A small wedge of lemon or a few slices of cucumber on the side keeps the meal light and fresh.Storage Instructions
Cooked parathas can be stored wrapped in a cloth for up to 1 day. The dough can be refrigerated for up to 2 days. Cook fresh for best results.Related Posts You May Like
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Recipe Nutrition
Calories: 342kcalCarbohydrates: 54gProtein: 18gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 668mgPotassium: 238mgFiber: 9gSugar: 1gVitamin A: 86IUVitamin C: 3mgCalcium: 571mgIron: 6mg
