Methi seeds and leaves are generally available and broadly used in the Indian kitchens because of its amazing health benefits. Fresh methi leaves are being used in various different Methi Recipes in any Indian household, it is being used in different cuisines across the country. In this recipe, I am sharing with you 3 easy to make Methi recipes of methi leaves.
Stuffed Methi Paratha (Fenugreek leaves stuffed paratha) is a variety of paratha where the methi leaves are mixed with roasted gram flour (besan) & other spices and stuffed in a paratha. The medium spicy methi paratha recipe is delectable in taste and can be enjoyed with mint chutney or curd. Watch the methi paratha recipe video and try to follow the simple & easy instructions to try it on your own.
Methi Thepla Recipe is another variety where the methi leaves are mixed in the wheat flour dough and thepla are being made out of them while adding some spices to enrich the taste. This is also known as Methi Thepla Gujarati recipe. The video includes the step-by-step instructions to make Methi Thepla recipe (Methi Thepla Banane ki recipe or Thepla banana ki vidhi).
Another one is where 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. The aloo methi without onion garlic is a mouth-watering recipe and easy to make as well. This is commonly known as “aloo methi sabji”.
Due to its strong medicinal properties and uses in Ayurvedic medicine, it has gained popularity worldwide. The nutrients found in this herb include iron, manganese, copper, magnesium, phosphorus and vitamin B6. Fenugreek also contains a number of powerful phytonutrients.
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. When sold as a vegetable, the young plants are harvested with their roots still attached and sold in small bundles in the markets and bazaars.
In Turkish cuisine, fenugreek seeds are used for making a paste known as çemen. Cumin, black pepper, and other spices are added into it, especially to make pastırma.
The video covers easy instructions to follow and try your hands on to make Fenugreek Leaves Paratha (bharwa paratha), methi thepla recipe and aloo methi ki sabji.
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Benefit of methi leaves and methi seeds
- Low Calorie
- Strong Antioxidant
- Bone Health
- Control Diabetes
- Prevent Anaemia
- Good for Heart and Blood Lipids
- Cures Mouth Ulcers
- Good for digestive system
- Remove bad Cholesterol
- Reduce Blemishes from skin
- For Long and Lustrous Hair
- Methi leaves help in weight loss
Stuffed Methi Paratha Recipe
- Oil- 2 tablespoons
- Gram flour (besan)- ½ cup
- Asafoetida (hing)- ¼ tsp
- Ajwain (Carom seeds) – ½ tsp
- Cumin seeds (Jeera) – 1 tsp
- Red Chilli powder-1tsp
- Cumin powder (Jeera) 1 tsp
- Amchur (Dry Mango Powder) – 1tsp
- Garam masala powder- ½ tsp
- Salt, to taste
- Methi Leaves (Fenugreek Leaves) – 1- ½ cup (finely chopped)
- Onion – 1 medium sized (finely chopped)
- Green Chili – 2 pieces (finely chopped)
For the dough
- 2 cups Whole Wheat Flour
- Water, to bind the dough
- Salt, to taste
- Ghee, to cook the parathas
Lets make Stuffing for paratha
- To begin making the Besan Methi Paratha Recipe, we will first make the filling for the paratha.
- Heat a pan with oil on medium heat, add in the cumin seeds, ajwain and asafoetida and allow it to sizzle.
- To this add the besan and allowing it to roast on medium-high heat stirring continuously.
- Once the besan has turned into a light brown colour, add in the dry spices – red chilli powder, coriander powder, cumin powder, amchur powder, garam masala and salt to taste.
- Mix well, and add the chopped methi leaves into the pan.
- Mix well and allow the methi leaves to wilt and combine well with the besan mix.
- Turn off the flame, transfer the besan methi stuffing mixture to a bowl and allow it to cool down to room temperature.
Lets make the dough for Stuffed Methi Paratha
- In a mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough.
- Cover the dough and set aside.
- Getting ahead to make the Besan Methi Paratha.
- Heat the roti tawa over medium heat. To make the parathas, divide your paratha dough into 6-8 even sized balls. Begin by rolling one out into a circle of approximately 2 inch diameter.
- Add a spoonful of the Besan Methi in the center of the disc. Bring the edges of the circle to the centre, pinch and seal gently. Lightly flatten the dough again with your palm.
- Lightly dust it with flour if required and gently roll it out into a circle ensuring that the stuffing stays sealed.
- Place the Stuffed Besan Methi Paratha on to a hot tawa and cook on both the sides until brown spots appear and the paratha is fully cooked.
- Smear a teaspoon of ghee or oil over the stuffed Besan Methi Paratha and cook from both the sides till golden brown.
- Once the Stuffed Besan Methi Paratha is crisp and golden brown, transfer to a platter and cook the remaining stuffed Besan Methi Paratha similarly.
- Serve Besan Methi Paratha along curd, green chutney or any pickle.
Methi Thepla Recipe
- Wheat flour- 2 cup
- 1 bunch freshly and finely chopped methi leaves
- red chilli powder- 1/2 tsp
- turmeric powder-1/2 tsp
- salt – to taste
- garam masala powder- ½ tsp
- green chillies-1/2 tsp
- carom seeds (ajwain) -1/2 tsp
- Water to make dough
Lets Make Methi Thepla Recipe
- Take a mixing bowl, into it, add wheat flour into it.
- Add salt, red chilli powder, turmeric powder, salt, garam masala powder and carom seeds (ajwain).
- Now Add methi leaves into it.
- Add green chillies into it and oil.
- Mix everything well.
- Gradually add water and knead into a smooth dough.
- Rest aside for 15-20 minutes.
- Divide the dough into small/medium size portions.
- Take a small/medium portion of the dough.
- Take a rolling board and dust some flour on it.
- Roll the dough like a circular chapati.
- Heat the tawa and place the paratha on it.
- Cook the down side of the methi paratha on medium flame for few seconds.
- Flip the paratha and appiy oil/ghee all over the roti.
- Flip it again and apply oil/ghee on the other side.
- Press the roti well on all sides with a spatula.
- Do same for the other side and cook well.
- Serve it hot with any green chutney, dahi or any pickle.
- Continue making parathas with the rest of the dough portions and serve hot!!!
Aloo Methi Recipe
- Potatoes- 1½ cup
- Methi leaves 1 full bunch
- Oil- ½ Tbsp
- Cumin seeds (Jeera)- ¼ Tsp
- Hing- 1 pinch
- Red chilli powder- ½ Tsp
- Turmeric- ¼ Tsp
- Dhania powder- ½ Tsp
Lets make Aloo Methi Recipe
- Cut Dice shape potatoes.
- Pick, clean, wash the methi leaves.
- Take a pan add oil, heat oil and add cumin seeds.
- Let the seeds get crackle, add hing.
- Now add potatoes let it cook.
- Check with a fork if the potatoes have turned soft.
- Add finely chop the methi and let it cook.
- Sprinkle red chilli powder, turmeric powder and dhania powder and salt.
- Mix everything well
- Cook for 3-4 minutes till potato are cooked.
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