Methi matar parantha | How to make Methi matar parantha

By pallavi Nayyar  |  5th Feb 2018  |  
5 from 1 review Rate It!
  • Methi matar parantha, How to make Methi matar parantha
Methi matar paranthaby pallavi Nayyar
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About Methi matar parantha Recipe

It is a authentic Panjabi parantha receipe. You can eat in the breakfast or carry in Tiffin.

Methi matar parantha, a succulent delicacy which is famous all over the world. Methi matar parantha is one dish which makes its accompaniments tastier. With the overflow of flavours, Methi matar parantha has always been everyone's favourite. This recipe by pallavi Nayyar is the perfect one to try at home for your family. It's a get together at home and you realise that you want to make a Methi matar parantha, just the perfect situation when you realise that you need to know how to make the perfect Methi matar parantha. So, at that time you can try out this delicious recipe by pallavi Nayyar. The recipe of Methi matar paranthais very simple and can be made in restaurant style using a few ingredients. The time taken while preparing Methi matar parantha is 10 minute. This recipe of Methi matar parantha is perfect to serve 4. Methi matar parantha is just the appropriate option to prepare when you have a get together or night party at home. And do remember that be it kids or grownups, everyone just absolutely love it. So do try it next time!

Methi matar parantha

Ingredients to make Methi matar parantha

  • fenugreek leaves 1 cup chopped
  • Green peas 1 cup roasted in pan till soft
  • onion 1/2 chopped
  • cumin seeds 1 teaspoon
  • green chillies 2 chopped
  • salt to taste
  • Whole wheat flour dough for making parantha
  • oil for frying paranthas

How to make Methi matar parantha

  1. Mash peas roughly and mix all ingredients except oil.
  2. Now make a ball of dough and Flatten it and fill 2 tablespoon filling in it. Seal it carefully. Make a parantha and put on hot tawa.
  3. Cook from both sides and apply oil. Your methi matar parantha is ready to serve.
  4. Serve it with curd or pickle.

My Tip:

Always cook paranthas on low flame.

Reviews for Methi matar parantha (1)

Shikha Roya year ago

Would love to try this.
pallavi Nayyar
a year ago
Thanks for rating

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