Methi paratha recipe is one of the healthy ways to include methi or fenugreek leaves in our regular diet.I find fresh methi leaves in the vegetable market easily but sometimes it is out of stock so am planning to start my home garden atleast for growing methi. I love parathas very much so it was such a treat for me as methi paratha is packed with flavours with the addition of all the spice powders that I added. Whenever I find fresh methi leaves, I buy them as we all love methi thepla so this time after packing mittus lunchbox,I reserved a handful of methi leaves to try this methi paratha.Methi paratha needs no sidedish at all for me, but if you prefer you can have it with curd and pickle.I had mine with curd and tangy tamarind sauce.
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How to make Methi Paratha
Serve hot! Pin Enjoy it hot or warm with curd or pickle..yum! The parathas stay soft so ideal for travel too.
Expert Tips
Clean methi leaves and rinse it well to get rid of dirt . Spice powders can be your choice,instead of chat masala powder you can even replace it with garam masala or chana masala powder as per your taste preference. You can even cook the parathas with ghee. Like methi thepla this methi paratha also keeps well for atleast 2days and ideal for travel.If you are packing for travel then cook with little extra oil. If you don’t have fresh methi then try this any other greens like palak or you can try with dried kasoori methi too(1 tablespoon),though the taste will differ from fresh methi paratha, it will taste good only.
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