Methi Paratha
Methi Paratha is a savory, pan-fried flatbread from the Indian subcontinent, primarily made by kneading whole wheat flour with fresh fenugreek leaves (methi), spices, and often a little oil or ghee. It's a popular breakfast or meal accompaniment, especially in North Indian households.
🍽️ Nutrition at a glance
This dish is primarily a source of complex carbohydrates from the whole wheat, with a moderate amount of fat from the cooking oil or ghee. It provides a good amount of dietary fiber and key nutrients like iron and calcium from the fenugreek leaves, with a rough calorie count of 250-300 per paratha.
Nutrition breakdown
| Calories | 220 kcal |
| Protein | 5.5 g |
| Carbs | 30 g |
| Fat | 9 g |
| Fiber | 3.5 g |
| Sugar | 2 g |
| Sodium | 350 mg |
| Iron | 3.2 mg |
| Calcium | 85 mg |
| Potassium | 210 mg |
| Magnesium | 45 mg |
| Phosphorus | 95 mg |
| Vitamin A | 180 µg RAE |
| Folate | 40 µg |
| Vitamin C | 8 mg |
Per 1 paratha (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
Culturally, methi paratha is a classic example of incorporating seasonal greens into everyday Indian breads for both flavor and nutrition. Fenugreek leaves are also prized in traditional wellness practices for their potential digestive benefits, making this a functional food as well as a tasty one.
