Stuffed Methi Paratha

Usually, the methi paratha I have had earlier is chopped methi leaves directly mixed with wheat flour into the roti/paratha dough alongwith spices. My version is one I have learnt from my mom-in-law and DH. It involves preparing a methi masala. This masala is filled/stuffed into the rolled out dough like other parathas. This paratha is so yummy as compared to just mixing the raw leaves in the dough – The effort of making the filling is worth it 🙂 . Try it for yourself …. It can also be made as puris/pooris.

The masala can be prepared and stored for 8-10 days.  This is useful, especially when we get methi only occasionally or want to make only a few at a time. 

paratha-dahi-achar.jpg

Ingredients:
Wheat flour: 2 cups
Oil for making parathas
For the methi masala filling:
Fenugreek (Methi) leaves: One medium sized bunch
Green Chillies: 2
Ginger: 1 cm piece
Anise seeds (Choti Saunf): ½ teaspoon
Cloves (Laung): 2
Red chilly powder: ¼ teaspoon
Coriander (dhania) powder: ¼ teaspoon
Turmeric (haldi) powder: a pinch
Chickpea flour (besan): about 2 teaspoons
Cooking oil: 1 tablespoon 
Salt to taste

Method:

  1. For the dough, knead the wheat flour with the required amount of water – you may use around a cup of water. Make the dough a soft pliable one. You may use warm water for better results. Cover the dough with a tissue and set aside for about 20-30 minutes.
  2. Sort and clean the methi leaves well. Wash thoroughly with water.
  3. methi-chilly-ginger-saunf.jpg

  4. Chop the leaves finely.
  5. Also, chop the green chillies and ginger finely.
  6. Heat a teaspoon of oil in a heavy-bottomed non-stick vessel. When well-heated, fry the chopped green chillies and ginger for a minute.
  7. Next, add the chopped methi leaves and sauté.
  8. Cover and allow the leaves to cook on low-medium heat for about 15-20 minutes till soft. The leaves cook in their water. Check every few minutes and stir.
  9. After about 8-10 minutes, add a little salt and mix well so that the leaves release more of their own water.
  10. Once the leaves are done, add the chickpea flour, spice powders, saunf, and salt to taste. Also, add the remaining 2 teaspoons of oil and mix everything well. Ensure no lumps of the powders are left and mix well with the leaves.
  11. Continue to roast covered with stirring at regular intervals – till the chickpea flour is cooked (about 8-10 minutes). If the mixture sticks to the bottom of the vessel, add a teaspoon of oil more.
  12. Turn off the heat when done and let the masala rest in the vessel and cool down. The flavors set in and the mixture doesn’t stick to the vessel. When well-cooled, crumble the masala like a chutney powder. This filling is ready – it can be stored and made into parathas whenever you want 🙂
  13. meth-filling.jpg
    methi-filling-1.jpg

  14. To make parathas, divide the dough into balls – about the size of a large lemon.
  15. Take a ball and roll out to a 3 inch disc. Place a spoonful of the methi masala stuffing.
  16. making-paratha.jpg

  17. Bring the edges together to completely cover the stuffing. The edges should overlap slightly to seal the stuffing.
  18. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches. Take care that the stuffing does not burst out – the masala has saunf that may tear the dough a little, but that’s okay – just try to roll out the parathas carefully to minimize the tears.
  19. rolled-out-parathas.jpg

  20. Heat a tava (griddle). Roast the methi parathas on medium heat till done on both the sides. Grease the parathas with a little oil while cooking.
  21. paratha-on-tava.jpg

  22. Parathas are ready to be served and enjoyed 🙂 . These parathas taste great with curd and pickle (Here the image has paratha with curd and apple thokku-pickle)… However, you can serve with them any gravy subzi of your choice.
  23. paratha-dahi-achar.jpg

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19 Responses to “Stuffed Methi Paratha”

  1. GOod recipe

    From skribles: Thanks.

  2. Hi
    Am blogging your paratha as a model recipe in the 1001 Paratha cookbook at http://ramkicooks.blogspot.com/

    /Thanks for the recipe

    From skribles: Thanks Ramki.

  3. cant wait to lay my hands on it. Will make it tomorrow itself. Too good.

    From skribles: Thanks Jaya – Do try it out and let me know if you like it 🙂

  4. Hi

    I am waiting for methi leaves to make their appearance in Bahrain. Once I lay my hands on it, will straightaway head to the kitchen to try out this recipe. Tks…

    From skribles: Thanks Jaya – Hope you try and like it! 🙂

  5. Amazing recipe. I first tried it by placing it in between two chappatis but will try this one now. The masala is awesome!

    From skribles: Thanks Shweta

  6. Hey i tried the recipe and it turned out very good. Thanks for the help.

    Regards

    From skribles: Thanks Lata. Good to know that u liked the recipe.

  7. made this tonight. absolutely loved the filling you have outlined. will be posting on my blog soon 🙂

  8. The parathas turned out to be simply superb! Your website has been bookmarked : )

  9. Excellent taste

  10. I added half an onion (chopped) to the oil in the frying pan along with a tsp of ginger-garlic paste and it was just Yummmy..
    thanks for this wonderful recipe. I made this for lunch when my cousin came and we just loved it 🙂

  11. nice one…will try it right now…thanks for the receipe
    🙂

  12. it turned out very nice. luckily i got very freash methi leaves. thanx for the receipe.

  13. its simple and easier. surely i must try today coz i hav all the ingre u said, including da bunch of leaves. thanq for da recp

  14. I tried for the first time. It came out well. Everyone loved it. Thank u….

  15. Hi well explained.Very much different.Will try it

  16. […] accompanied by divine methi paratha and mango lassi to damping the tingling […]

  17. nice recipe with intricate details

  18. HI nice recipe i will be blogging in mine very soon.

  19. Hi , nice reciep i tried yesterday and it came out well. i am blogging it in http://www.durgasdelicacies.wordpress.com

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