Updated date:

Oats Methi (Fenugreek) Paratha Recipe

Rajan loves cooking dishes from his native Indian cuisine. He likes to share his favourite recipes with his online readers.

Oats methi (fenugreek) paratha

Oats methi (fenugreek) paratha

Oats and methi (fenugreek leaves) are both high-fibre foods. In this recipe, the two ingredients are combined to create a deliciously nutritious paratha, the pan-fried Indian flatbread. Parathas are typically served as a breakfast food.

To make this paratha even healthier than it already is, we use rock salt instead of table salt and cold-pressed groundnut oil instead of refined oil. These two substitutions allow us to avoid chemicals and preservatives.

Do try this paratha and share your feedback.

Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

2 parathas

Ingredients

For the dough:

  • 1 cup oats, ground to make a slightly coarse flour
  • 1/3 cup besan (gram flour)
  • 1 cup methi (fenugreek leaves), including tender stems, washed well
  • 1 tsp ginger-garlic paste
  • 1 green chilli, finely chopped
  • 1 tsp sendha namak (rock salt)
  • 1/2 tsp coriander powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp red chilli powder
  • 1/4 tsp garam masala

Other ingredients:

  • water to make the dough, as needed
  • oats flour for dusting, as needed
  • cold-pressed oil for making the paratha (1 tsp per paratha), we have used groundnut oil but you can use any of your choice

Instructions

  1. In a paraat (large, high-rimmed dish), add the flours, salt and the spices. Mix well. Add water little by little to make a soft dough. Knead the dough for 3-4 minutes until it is smooth. Cover and let it rest for 10 minutes.
  2. Knead the dough again for a few seconds and divide into 2 equal portions.
  3. Place a tawa (skillet) over medium-high heat.
  4. While the tawa heats up take one portion of the dough, roll it into a ball, dip it in oat flour to coat both sides, and roll it out into a slightly thick paratha.
  5. When the tawa is hot, reduce the heat to medium and brush 1/2 a tsp oil onto the tawa. Place the paratha on it and let it cook for 15-20 seconds.
  6. Flip the paratha and let the other side too cook for about 20 seconds.
  7. Flip the paratha a third time and spread a little oil over it. Flip it again and brush the other side with oil as well.
  8. Cook the paratha, flipping it repeatedly, until it is covered with golden spots on both sides. Transfer it to a plate and prepare the other parathas similarly.
  9. Serve the hot parathas with plain dahi (yoghurt) and pickle.

Oats Methi (Fenugreek) Paratha Recipe

© 2021 Rajan Singh Jolly