HomeDIABETIC FRIENDLY RECIPES Fenugreek leaves/methi Paratha| menthya soppina Paratha
17 August, 2023

Fenugreek leaves/methi Paratha| menthya soppina Paratha

Posted in : DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on by : Divya Suresh Tags: , , , , , , ,

One of the versatile, healthiest, flavourful green leafy vegetables, the fenugreek leaves are widely used across the globe in multiple cuisines in the form of a spice as well

Well I learnt this particular method of making paratha here in Gurgaon from a friend, Meetu Sahajwallah couple of years back. I’m being told that this recipe is absolutely native to Gurgaon (Haryana), Punjab, Delhi etc.

If you have read or noticed on my blog, Earlier also I have shared onion capsicum Paratha recipe, which is again made in typical Haryanvi style. You can check the recipe in the link

Apart from some of these regional specials, You can also check other recipes which uses fenugreek leaves/methi as the main ingredient – fenugreek leaves Utthappa/dosay , fenugreek leaves/methi Paratha , fenugreek leaves/methi Poori , fenugreek leaves/methi chutney , fenugreek leaves ground nut uppittu/Upma , fenugreek leaves/methi saaru(rasam) , fenugreek leaves/methi savoury dumplings/nuchhinunde , fenugreek leaves/methi lemon rice , fenugreek leaves rice flour rotti/methi akki rotti , fenugreek leaves/ methi Phulka , fenugreek leaves/methi bajra jowar wheat flours Poori , fenugreek leaves/methi Kadhi , fenugreek leaves/methi wheat jowar methi curd Poori , fenugreek leaves/methi Paratha & methi Paneer – a two in one recipe , fenugreek leaves/methi & guava subji

Ingredients : measuring cup used – 250 ml

For the outer layer :
  • Whole wheat flour – 2 cups
  • Hot water – 1/4 cup
  • Flax seeds powder – 1 tbsp
  • Oats flour (I put oats flour ground at home) – 2 tbsp
  • Salt – 1/2 tsp
  • Water – to knead the dough
For stuffing :
  • Finely chopped methi/fenugreek leaves – 2 cups
  • Onion, very finely chopped – 1 cup
  • Ginger – 1 tbsp
  • Black pepper powder – 1/8 tsp
  • Green chili – 1/2 tbsp
  • Carom seeds/ajwain – 1/2 tsp
  • Sesame seeds – 1/2 tbsp
  • Cumin seeds – 1/2 tbsp
  • Salt – 1/2 tsp (adjust)
  • Flour – for dusting
PROCEDURE :
  • Take whole wheat flour in a wide bow/Paratha make some space in the centre, Put flax seeds powder there and pour hot water on that and mix with a spoon
  • Now put all the other ingredients like salt, Oats flour and mix everything well, knead into a soft stiff dough by gradually adding sufficient water, cover and set aside. Then divide into equal portions.
  • Now in another bowl/Parath, gather together all the ingredients listed below the heading ‘for stuffing’ and mix well and divide into equal portions
  • Take a portion of the dough and flatten a little by dusting with flour, place a portion of the stuffing, cover the dough from all the sides, press with your palm, now roll into circular shape by dusting with flour
  • Roast on both the sides on a heated tawa by smearing little oil and serve with any kind of accompaniment of your choice
  • And serve with any kind of accompaniment of your choice. Today I have paired the paratha along with a piece of jaggery and home made lemon Pickle

Go ahead and make this dish/Paratha and do not forget to let me know how you liked it. However you can also find my recipes here as well –

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The most special platter consisting of dishes made using fenugreek leaves/methi, here on this blog being – The fenugreek leaves Platter