Stuffed Methi Parathas
by Tarla Dalal

Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself.

These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable.

So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds.

You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .

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Stuffed Methi Parathas recipe - How to make Stuffed Methi Parathas

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tsp oil
salt to taste

For The Methi Stuffing
2 cups finely chopped fenugreek (methi) leaves
2 tbsp oil
1 tsp cumin seeds (jeera)
1 tbsp sugar
1/4 tsp turmeric powder (haldi)
2 tbsp besan (bengal gram flour)
1 tsp chaat masala
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

For Serving
curd (dahi)
pickle

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water.

For the methi stuffing

Heat the oil in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the fenugreek leaves and sauté on a medium flame for 2 minutes.
Add the ginger-green chilli paste, turmeric powder, besan, sugar, chaat masala and salt and sauté on a medium flame for 2 minutes ,while stirring continuously.
Transfer the mixture into a plate and allow it cool.

How to proceed

Divide the stuffing into 5 equal portions and keep aside.
Divide the dough into 5 equal portions and keep aside.
Roll out one portion of the dough into a 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place one portion of the methi stuffing in the centre of the circle, bring together all the sides in the centre and seal tightly.
Roll out again into a 150 mm. (6") diameter circle, using a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till golden brown spots appear on both the sides.
Repeat steps 3 to 6 to make 4 more parathas.
Serve hot with fresh curds or pickle.

Nutrient values (Abbrv) per paratha

Energy	219 cal
Protein	4.9 g
Carbohydrates	26.3 g
Fiber	5.1 g
Fat	10.9 g
Cholesterol	0 mg
Sodium	18.1 mg

Click here to view calories for Stuffed Methi Parathas

Denzil Fonceca

on 18 Sep 22 10:25 PM

Tarla Dalal

20 Sep 22 08:50 AM

Thanks for the feedback !!! Keep reviewing recipes and articles you loved.

Foodie #581017

on 15 Feb 18 08:06 AM

Pl also show how to seal the paratha. It always tears when I try to roll Give tips on the same too.

15 Feb 18 09:06 AM

Hi, stuff the paratha as you stuff an aloo paratha, below is the video for it... https://www.youtube.com/watch?v=7jGvl1lXJMg

Sonal Modi

on 19 Dec 16 09:30 PM

These parathas are simply delicious and make excellent use of fenugreek leaves. I am 100% satisfied with these parathas. Only the measure of ginger-green chilli paste has not been given and so I added 1 tsp of it. Thank you so much for this wonderful recipe.

20 Dec 16 12:50 PM

Thanks Sonal for the feedback.

Payal Parikh 86

on 17 Oct 16 05:22 PM

Perfect taste of methi and when served with curds it is a complete meal. All adults and kids will relish it for sure. Great to eat for breakfast or for dinner.