Methi  ka Parantha


Years ago, my Nana ji (grandfather) who was a diabetic, used to soak methi seeds overnight and chew them empty stomach in the morning . He claimed that these seeds purified blood by flushing all toxins from the body and helped control his diabetes.
Nowadays we see shelves overloaded with fenugreek supplements as it helps cure numerous ailments ranging from diabetes, cholesterol to acne and hair loss. Fenugreek seeds are widely used by nursing mothers to increase inadequate breast milk supply and regulate menses. In our kitchens these seeds are commonly used in pickles, curry powders and seasoning many dishes. The dried leaves called kasoori methi are popular for its appetizing fragrance and are used to flavor a myriad of dishes.

As I was doing my weekly grocery at the local farmers market, big bunches of fresh green methi leaves were being loaded on the shelves and I couldn’t resist adding a few in my basket. My all time favorite methi paranthas are an excellent way to pass all these health benefits to my family. Pair them with curd, pickle or subzi; they taste delicious even when eaten alone. 

Preparation and cooking time: 40 minutes

  • 2 cups wheat flour
  • 1 cup chopped fenugreek/methi leaves
  • 2tsp grated ginger
  •  2 green chillies chopped
  • cooking oil
  • 1 tsp ajwain seeds
  • 1/2 tsp garam masala
  • 1/2 tsp red chilli powder
  •  Salt to taste

  •  Mix together wheat flour, methi, ginger, green chilies, 1 tbsp cooking oil, ajwain, garam masala, red chili powder and salt in a large mixing bowl. Add water and knead to form smooth dough. Cover and keep aside for 30 minutes. 
  •  Divide the dough into golf ball-sized portions and roll between your hands till they are smooth. Lightly flour and roll each ball into a round with a rolling pin. Spread a layer of oil on it and fold the round into a half (like a “D”). Again apply some oil and fold it into a triangle. Lightly dust it with flour and flatten it with a rolling pin.
  •  Heat a griddle/tawa. Lay the parantha on the griddle. Turn it when air bubbles arise on the  parantha. Apply some oil and spread well over its surface. Turn the paranthas on its other side and apply oil on it too. The parantha is done when both sides are crispy and golden brown.