Methi paratha recipe: stuffed methi paratha a crispy paratha stuffed with flavourful fresh leaves of methi. You can serve it for breakfast with curd or with dal or sabzi for a delicious winter meal. There are two ways to make methi paratha, most of the recipes will tell you to knead methi leaves in the flour. Then parathas are made with this dough and cooked as usual with ghee. But when I make methi paratha, I usually prefer to make a stuffed version of the paratha. With stuffed paratha, you can add more methi in the paratha and it packs more flavors and methi is healthy. Fenugreek leaves or methi leaves are available mostly in winters. My most favorite and used green leaves in winters. Always try to use freshest possible for maximum flavor.
There are several reasons why one should make methi paratha:
In conclusion, making methi paratha is a great way to enjoy a healthy, flavorful, and versatile meal that is easy to prepare and loved by everyone in the family.
Ingredients Required
Step by Step Method
In a large bowl take whole wheat flower. Add water in batches to make soft pliable dough. This is one way of rolling stuffed methi paratha. This is done like you make laccha paratha. Second method of making stuffed methi Paratha.
Is methi Paratha diabetic friendly?
Methi paratha can be considered diabetic-friendly if it is made with whole wheat flour, as whole wheat is a low glycemic index (GI) food that can help regulate blood sugar levels. The fenugreek leaves in the paratha are also known for their potential health benefits for diabetics, as they can help lower blood sugar levels. However, it is still important for individuals with diabetes to monitor their portion sizes and total carbohydrate intake, as consuming too much of any food, even a healthy one, can affect blood sugar levels. Additionally, it is recommended to use oil sparingly when cooking the paratha and to avoid using high-fat fillings like cheese or butter, as these can increase the calorie and fat content of the dish. Overall, methi paratha can be part of a balanced diet for people with diabetes, but it is important to consult with a healthcare provider or a registered dietitian for personalised recommendations.
Types of Methi Paratha:
Plain Methi Paratha: Made with only fenugreek leaves and spices. Aloo Methi Paratha: Made with a filling of boiled potatoes and fenugreek leaves. Paneer Methi Paratha: Made with a filling of crumbled paneer and fenugreek leaves.
Tips to make the best Methi Paratha
Use fresh fenugreek leaves for the best flavour. Knead the dough well to make it smooth and pliable. Roll the paratha thin for a crispy texture. Cook the paratha on high heat for a crispy crust.
What to serve with Methi Paratha:
Methi paratha can be served with Boondi raita, chilli pickle, or green chutney. It can also be served with a side of Aloo gobhi sabzi, mix veg. Aloo sabzi or Dal Makhani or Moong dal for a complete meal.
Can you make Methi Paratha in advance?
Yes, you can make methi paratha in advance and store it in the refrigerator for later use.
How to store Methi Paratha:
Methi paratha can be stored in an airtight container in the refrigerator for up to 3 days. Reheat the paratha in a pan or microwave before serving.
Tips for Making Best Methi Paratha
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