Stuffed methi paratha is one the best indulgence during winters when methi is in abundance. Stuffed methi paratha is a slightly bitter in taste, shallow fried Indian bread. Its quite like by the Punjabi community in India. Methi ke bharwa paratha are perfect and easy to carry for long journeys and picnic baskets. They are best relished with pickle, butter, dahi or a hot cup of tea (chai).
Stuffed Methi Paratha | Stuffed Fenugreek Leaves Parantha
Here is a great recipe for stuffed methi paratha. This Methi bharwa paratha is a all time favorite in indian homes. Consuming Methi (Fenugreek) leaves is good for gut health and stomach. It is full of vitamins, calcium and antioxidants.
- Methi Leaves (Fenugreek Leaves)
- Whole Wheat Atta
- 2 cups Whole wheat Flour (Atta)
- Oil for frying
- Salt to taste
- 1 cup washed, finely, chopped Methi Leaves
- 1 tsp Jeera (Cumin Seeds)
- 1 tsp Garam Masala
- 1 – 2 Green Chilies
- 2 tblsp fresh Coriander Leaves chopped
- 1 tsp red chilli powder
How to make methi ke bharwa paratha:
- To make the filling, in a mixing bowl add all of the ingredients for the filling and mix well. Cover the bowl and set aside.
- For the dough, in a shallow dish sieve the atta. Make a little dip in the centre of the flour with your fingers and pour about a cup of water in the dip. Gradually start mixing the flour and knead it to make soft dough. You may have to add a little more water. When the dough is ready cover it with a moist cloth and keep aside for about 30 minutes.
- Now take a small of the dough and place it lightly on the floured surface and flatten with a rolling pin into a round disc approximately 4 to 5” in diameter.
- Place a big tablespoon of the filling in the centre, gather the ends together and make a big ball of the dough ensuring that the top is evenly sealed and no filing is coming out.
- Now flour this disc again and roll it out into disc of approximately 6″ – 7″. Keep sprinkling some flour whenever there is a tear.
- Repeat the process and make another disc. Using a tablespoon, place about 11/2 tbs. of the filling on the middle of one disc and gently spread it on top of the dough. Next gently lift it up the second disc and cover the disc with stuffing and pinch the dough all around and with a rolling pin gently flatten the stuffed paratha.
- Place the stuffed paratha on a heated tawa and cook it partially on both sides by turning over once. As soon as listers start to appear on the surface of the paratha, apply a little oil on the paratha and panfry it, repeat the same process on the other side by turning over the paratha.
- Cook over medium heat until crisp and golden brown. Repeat the process until all the parathas are cooked.
- Your stuffed methi ke paratha are ready. Serve them piping hot with a blob of butter on the top and plain yoghurt and pickles on the side.
Side dish for Stuffed Methi Paratha :
- Pickle: Serve with Khatta Meetha Nimbu Ka Aachar and Green Chilli Pickle
- Curd: Serve it with Dahi, Boondi Raita, Mix Veg Raita
- Chai: Serve with hot masala chai
- Vegetables: Yellow Moong Dal, Rajma Rasmisa,
Reheating Tips :
- Heat it on low flame with a spinkle of water first so make it a bit soft and then apply oil for making it crispy.
- Heat it for 45 sec – 60 sec in microwave.