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Mar 21, 2023

Methi Paratha Recipe | Easy Methi Paratha & Mint Aloo Raita Recipe | Methi Roti Recipe

Methi Paratha
Methi Paratha & Aloo Raita Recipe with video. Methi Paratha is a flavorful, healthy and delicious Paratha/Rotis which I learned from my Neighbor Aunt. She makes methi paratha often for their breakfast and I had eaten her parathas so many times in these 8 years. She makes the Best Methi Paratha, Aloo Paratha & Onion Paratha. She cooks everything so good and the paratha, Pakora & Kadi are her Best. I badly miss her cooking, as they moved little far from our place. But even If I visit them today, she makes breakfast/lunch specially for me. Having such people around us is a Blessing and am so grateful. My Friends are like family each of my friends are special and the best in their way. 

Methi Paratha Recipe

Now Coming to the Methi Paratha Recipe, its a simple easy to make Paratha/Rotis for breakfast or Lunch. I followed my neighbor Aunt's recipe which she taught me long back. I used fresh Methi leaves as she always say for Methi Paratha use only Fresh Methi leaves, if possible use home grown methi leaves. During summer, I use Methi from my Patio garden and rest of the time store bought methis also good for making paratha. Just trim the leaves, soak it in enough cold water for few minutes will remove all sand & dust particles. The available Methi leaves from the store here will be covered with more mud, so just rinsing alone will be enough so I soak it for few minutes then rinse thoroughly. If using home grown methi just wash and use it in the recipe. I followed my neighbor Aunt's recipe, Only thing I added extra is turmeric powder which she doesn't add in her dough. I like the turmeric - methi combo and flavor. It adds lovely color and appetizing look to the rotis which I love. So, adding turmeric powder is optional my Aunt doesn't add in her Punjabi Style Methi Paratha. Not only turmeric, also she avoids chilli powder and suggests me to use green chillies. I too like green chillies compared to chilli powder. 

In the recipe video, I shared two easy ways to roll the paratha. You can follow whichever way is comfortable for you. Layering with ghee/butter while rolling the methi paratha gives super soft, flaky and tasty paratha which tastes good even the next day. These Methi Parathas are perfect to pack for travel/picnic. Just carry a pickle or plain yogurt which makes a great picnic combo meal. 

Methi Paratha Recipe
Prep Time : 10 Minutes | Rest Time : 30 Minutes
Cook Time : 20-25 Minutes | Makes  10 Paratha

  1. Whole Wheat Flour/Atta   2 cup
  2. Fresh Methi Leaves, chopped    1 cup
  3. Green Chilli  2 or 3(finely chopped)
  4. Salt    as needed
  5. Ajwain/Omam   1/2 tsp
  6. Turmeric Powder 1/4-1/2 tsp
  7. Hing  1/8 tsp(optional)
  8. Water   as needed
  9. Oil  1 Tbsp + 1 Tsp
For Layering
  1. Ghee or Butter or Oil    4 Tbsp
  2. Wheat Flour  1/2 Tbsp
Green chillies can be replaced by 1/2-1 tsp Red chilli powder.
Adding Turmeric powder is optional.
Adding ghee/butter for each fold/layer gives you flaky and super tasty flavor rich paratha.
I like to cook my paratha little crisp, the ghee inside the layers makes it rich and crispiness from the outer gives a nice taste and we like it that way. 
You can also toast the paratha soft, just like regular plain paratha style.

  • Trim methi leaves from the stem, take it in a bowl add enough water let it sit for few minutes.
  • Then rinse the methi leaves couple of times and drain excess water and chop finely and keep ready.
  • In a mixing bowl, add atta, salt, ajwain seeds, turmeric powder and mix well.
  • Then add green chillies, methi leaves mix well and using water little by little knead it to a soft and smooth dough.
  • Add 1 Tbsp oil and knead the dough for a minute and cover the dough and allow the dough to rest for 20-30 minutes.
  • After that divide the dough into 10 equal medium lemon sized portions.
  • Take one portion, shape it to a ball and using a floured surface roll it to 8-9" disc.
Triangle Shape Method 1
  • Now on the rolled 9" disc, add 1 tsp ghee, sprinkle little chilli powder, little wheat flour and mix and spread it all over the disc.
  • After that make a cut from the center point to one half(please check the video for better understanding) and then fold that half, again smear that layer with ghee and the same way finish the full circle to a triangle shaped folding. Apple ghee on each fold.
  • Now roll the triangle disc to a  7-8" flat triangle shaped paratha.
  • Repeat this method for all remaining dough.
Triangle Shape Method 2
  • To the same dough, take one ball dust with dry wheat flour and roll to 5-6" diameter using rolling pin.
  • After that add a tsp of ghee, sprinkle some flour and spread the ghee-flour all over the rolled roti.
  • Now fold it over in half and again apply ghee to the semi-circle, sprinkle some flour.
  • Fold it over again into a triangle shape.
  • Then sprinkle some flour over the traingle and surface roll it to a thick paratha, retaining the triangle shape.
Cooking Methi Paratha
  • Heat a tawa or griddle in medium high heat and when it is hot and place a rolled methi paratha and cook on both sides until it is done with nice golden brown spots all over it. Use ghee or butter while cooking the paratha.

Mint Aloo Raita/Aloo Raita Recipe

I have already shared this recipe Here. As I have shared the aloo rait recipe in the video sharing it one more time here for easy following. This is very simple and flavor rich raita with boiled potatoes and green chutney combo. This raitha goes well with any Biryani/Pulao and also Paratha/Puris too.

  1. Potato    1/2 cup (boiled n mashed)
  2. Fresh Yogurt/Curd    1 cup
  3. Salt  to taste
  4. Mint leaves     1/4 cup
  5. Cilantro    1/4 cup or little extra
  6. Green chilli    1 or 2  
  7. Cumin seeds    1/2 tsp
  8. Ginger  1/2" piece
  • Boil 1 big or 2 medium potato with little salt, once done peel the skin and chop or mash gently and keep ready.
  • Take plain fresh yogurt in a bowl, add salt and little water and beat well to a smooth & thin mix.
  • In a blender, grind coarsely- mint, cilantro, chilli , ginger, salt and cumin seeds.
  • Add this ground green chutney mix to the beaten curd mix well and add boiled n mashed/chopped potato.
  • Combine everything well...check salt n spices then refrigerate until use.
  • To serve, Sprinkle little chaat masala, chilli powder on top ! Enjoy with Methi Paratha.
Aloo Raita

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