Hare Krishna Methi Paratha is a nutritious and flavorful flatbread made with fresh fenugreek leaves and spices. This paratha is perfect for a wholesome breakfast or lunch, providing both taste and nourishment.
Hare Krishna Methi Paratha is a nutritious and flavorful flatbread made with fresh fenugreek leaves and spices. Prepared with love and devotion, this methi paratha is a popular choice among devotees, perfect for offering to Krishna.
Serving Suggestions
Hare Krishna Methi Paratha can be enjoyed in various delightful ways:
- With Yogurt and Pickle: Serve with a side of yogurt and your favorite pickle for a complete meal.
- As a Breakfast Dish: Ideal for a nutritious start to the day.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 8 parathas. Serve them hot, straight from the tawa, for the best taste and texture.
PrintMethi Paratha Recipe
Hare Krishna Methi Paratha is a delightful and nourishing dish, inspired by the principles of bhakti yoga. This paratha combines fresh fenugreek leaves and spices to create a delicious flatbread that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 parathas 1x
- Category: Breads
- Method: Pan Fry
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
For the Dough:
- 2 cups whole wheat flour (atta)
- 1/2 teaspoon salt
- 1 cup fresh fenugreek leaves (methi), finely chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1 teaspoon cumin seeds
- Water, as needed
- 1 tablespoon oil or ghee
Instructions
Prepare the Dough:
- Mix Ingredients:
- In a large bowl, combine whole wheat flour, salt, chopped fenugreek leaves, turmeric powder, red chili powder, and cumin seeds. Gradually add water and knead to form a soft, pliable dough. Add a tablespoon of oil or ghee and knead again. Cover and let the dough rest for 20 minutes.
Assemble the Parathas:
- Divide Dough:
- Divide the dough into 8 equal portions and shape them into balls.
- Roll Parathas:
- Roll out each dough ball into a flat paratha.
Cook the Parathas:
- Heat the Tawa:
- Heat a tawa or flat griddle over medium heat.
- Cook Parathas:
- Place the rolled-out paratha on the hot tawa. Cook until golden brown spots appear on both sides, brushing with ghee or oil as needed.
- Serve Hot:
- Serve the methi parathas hot with yogurt, pickle, or your favorite side dish.
Notes
- Variation: Add finely chopped spinach or grated carrots to the dough for added flavor and nutrition.
- Storage: Store any leftover parathas in an airtight container in the refrigerator for up to two days. Reheat before serving.
Nutrition
- Serving Size: 1 paratha
- Calories: 170 kcal
- Sugar: 1g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg