North Indian
Methi Paratha (Fenugreek Flatbread)
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Methi Paratha (Fenugreek Flatbread) is North Indian home cooking, eaten at breakfast. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Mix the flour with the chopped methi leaves, turmeric, red chili powder, coriander, carom seeds, salt, and 2 tbsp oil.
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Add water gradually and knead into a soft dough, then rest it 15 minutes.
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Divide into balls and roll each out into a round paratha, dusting with flour as needed.
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Cook on a hot griddle, brushing oil on both sides, until golden brown spots form, about 2 minutes per side.
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Serve the methi parathas hot.
Watch how to cook Methi Paratha (Fenugreek Flatbread)
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A North Indian breakfast is a plate rather than a single dish. These are the courses that normally sit beside Methi Paratha (Fenugreek Flatbread), read from the same composition Dinejot builds a real meal from.
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The sharp little thing
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Methi Paratha (Fenugreek Flatbread) carries gluten. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Lauki Chana Dal (Bottle Gourd and Lentils) |
| Shellfish | No | |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 480 kcal
- Protein
- 11 g
- Carbs
- 66 g
- Fat
- 19 g
- Fiber
- 10 g
- Sugar
- 1 g
- Sodium
- 580 mg
- Saturated fat
- 2 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Methi Paratha (Fenugreek Flatbread) takes about 40 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at breakfast. It is at its best in winter, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.