Methi Stuffed Paratha Recipe
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Methi Stuffed Paratha Recipe

Ingredients for Fenugreek leaves Paratha

  • Wheat flour - 2 cup (300 grams)
  • Fenugreek leaves - 250 grams (small bunch)
  • Oil - 3 to 4 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - 1/4 tsp
  • Green chilly - 2 (minced)
  • Red chilly powder - 1/4 tsp
  • Salt - 3/4 tsp or as per taste

How to make Stuffed Methi Paratha

Remove stalk and clean. Wash the leaves twice with water thoroughly and place them in a sieve until dry. Now chop them finely. 

Take flour in any vessel. Add 1/2 tsp salt and 2 tsp oil into it and mix well. Now with help of water knead soft dough. Cover and keep the dough aside for 15 to 20 minutes to set. Dough for making parantha is ready. 

Make Stuffing:

Add 2 tsp oil in a pan. When oil is sufficiently hot add asafoetida, cumin seeds into the pan. After sauteing cumin seeds add minced green chilly, fenugreek, salt and saute for while. Also add red chilly powder. Saute the stuffing for 2 to 3 minutes. Stuffing is now ready. Turn off the flame and take out stuffing in a plate and use once it cools. 

Dough is also ready. Grease your hands with some oil and knead the dough again. Place a tawa on the flame and heat sufficiently. Make one lump from the dough and roll giving it a round shape. Dust the dough ball with some dry flour and roll it out in a round circle with 3 to 4 inch diameter. Place 2 tsp stuffing over the rolled parantha. Now lift the parantha from all sides sealing the stuffing.

Flatten the stuffed dough ball with your finger. Dust the dough ball again with dry flour and roll it out in a parantha with 5 to 6 inch diameter. 

When tawa is sufficiently hot, spread some oil over it. Now place the parantha over the tawa. Flip the sides when its slightly roasted from beneath. When the parantha is roasted from other side as well, spread some oil on the upper side and flip the side. Spread some oil on the other side as well and press gently with a ladle until it gets brown spots on both the sides. Take off the parantha from tawa and place it over a bowl kept above a place or serve it directly. Similarly, roast all paranthas. 

Serve piping hot stuffed parantha with aloo matar sabzi, matar paneer sabzi, curd, chutney, pickle or any other dish you like eating. 

  • For 2 to 3 members
  • Time - 35 minutes