Methi Paratha |Healthy Indian Bread |Recipe – AmazingShining

Methi Paratha |Healthy Indian Bread |Recipe

Methi Paratha is a delicious and healthy indian bread. Peoples love to eat this in breakfast time mostly. Today we share the recipe of No-Oil Multi-Grain Methi { Fenugreek Leaves }Paratha. Indian breads are a wide variety of flatbreads. Also crêpes which are an integral part of Indian cuisine. In northern India, a dough of the main ingredient is prepared and flattened by rolling. Most Indian breads, baked on tava, a griddle made from cast iron, steel or aluminum. Thalipeeth is a healthy multigrain bread of maharashtra. It contains many grains and cereals like wheat, rice, bajra, jowar, ragi, horsegram, green gram, black gram, chickpeas and so on.

Methi Paratha Recipe Instruction

Below is the complete recipe of indian healthy bread Methi Paratha.


Below are all required ingredients for Methi Paratha.

Salt as need

1/4 Cup Yogurt

1/4 Wholewheat Flour

1/8 Finely Grated Small Cabbage

2 Tsp Red Chilli Powder

2 Cup Finely Chopped Fenugreek Leaves

1/4 Cup Barley Flour

1/4 Cup Gram Flour



Below are preparations steps of this healthy indian bread Methi Paratha.

First we sift the all flours together then we add the Salt. Now we mix the Cabbage & Fenugreek into the flour mixture. Add the Chilli Powder & Yogurt. Add few sufficient water to make a medium soft dough. Knead well. Cover with a damp cloth. Set aside for 20-25 minutes. Divide the dough into 16-20 equal portions. Shape into balls. Roll out each ball into 5″ indian bread. Heat a non stick pan till moderately hot. Place bread on the pan. Cook very well on both sides till light brown. Methi Paratha Indian healthy bread is ready to eat or serve with any indian pickle and curd.

Methi Paratha Indian Healthy Bread Recipe


Salt is a main ingredient in almost every cooking including Methi Paratha. It is present in vast quantities in seawater; where it is the main mineral constituent. The open ocean has about 35 grams (1.2 oz) of solids per liter of sea water, a salinity of 3.5%. Salt is essential for life in general, and saltiness is one of the basic human tastes. Salt is one of the oldest and most ubiquitous food seasonings, and salting is an important method of food preservation.

It is processed from salt mines, the evaporation of seawater & mineral-rich spring. Sodium is an essential nutrient for human health via its role as an electrolyte and osmotic solute. Such health effects of salt have long been studied. In 1983 tata launch tata namak. Tata salt is one of biggest indian brands. The market for packaged iodized salt in India is estimated to be worth Rs. 21.7 billion. Tata Salt commanding a sales share of Rs 3.74 billion or 17.3% of the market.

In 2015 tata salt was 2nd most trusted brand; here in india. Iodised Salt is table salt. The ingestion of iodine prevents iodine deficiency. Worldwide, iodine deficiency affects about two billion people. It is the leading preventable cause of intellectual and developmental disabilities. Since 8 May 1967 salt for human or animal use must be iodised, according to the Law 17,259. The market for packaged iodized salt in India is estimated to be worth Rs. 21.7 billion.

Methi Partha Ingredient Fenugreek Leaves

Fenugreek Leaves are main ingredient in Methi Paratha. Fenugreek
is an annual plant in the family Fabaceae, with leaves consisting of three small obovate to oblong leaflets. It is cultivated worldwide as a semiarid crop. Its seeds and leaves are common ingredients in dishes from South and Central Asia. Fenugreek is believed to have been brought into cultivation in the Near East.

It is uncertain which wild strain of the genus Trigonella gave rise to domesticated fenugreek, charred fenugreek seeds have been recovered from Tell Halal, Iraq (carbon dated to 4000 BC), and Bronze Age levels of Lachish and desiccated seeds from the tomb of Tutankhamen. Cato the Elder lists fenugreek with clover and vetch as crops grown to feed cattle. Fresh fenugreek leaves are an ingredient in some curries, such as with potatoes in cuisines of the Indian subcontinent to make “aloo methi” (“potato fenugreek”) curry.

Sprouted seeds and fenugreek greens are used in salads. When harvested as greens, fenugreek is known as samudra methi in Maharashtra, especially in and around Mumbai, where it is often grown in sandy tracts near the sea, hence the name samudra, “ocean” in Sanskrit. Samudra methi is also grown in dry river beds in the Gangetic plains.

Chilli Powder

Chilli Powder is also one of main required ingredients in Methi Paratha.
It is the dried, pulverized fruit of one or more varieties of chili pepper, sometimes with the addition of other spices. Varieties of chili peppers used to make chili powder include Aleppo, ancho, cayenne, chipotle, chile de árbol, jalapeño, New Mexico, pasilla, and piri piri chili peppers.

The chilis are most commonly red chili peppers of the species Capsicum annuum. Gebhardt opened Miller’s Saloon in New Braunfels, Texas.
Chili was the town’s favorite dish. However, chili peppers could only be found at certain times of the year. Gebhardt imported some ancho peppers from Mexico and ran the peppers through a small meat grinder three times and created the first commercial chili powder, which became available in 1894.

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Note: Use any flour if you don’t have above required flours in recipe.

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