Methi paratha is a delicious and healthy Indian flatbread, made from mildly spiced whole wheat flour combined with fresh fenugreek leaves (methi).

Paratha or stuffed breads are a very common part of Indian cuisine and are traditionally eaten as breakfast, more so in northern India. Methi paratha is a very popular variant during winters.

Rich in nutrients

Fenugreek or methi is well known for its nutritional qualities and is rich in Calcium, Iron, Magnesium and many other minerals. It is considered to be beneficial for skin, hair and balancing the lipid profile. Methi is also a good source of dietary fiber, anti-oxidants and is also beneficial for diabetic patients.

Methi Paratha is a great way to include the goodness of Fenugreek green leaves in children’s diet. It can be packed in tiffin or lunch boxes along with pickle or some dry vegetable. It can be prepared in advance and stored in casserole to eat later.

Side dishes for methi paratha

Methi paratha is generally served with butter, plain yogurt or a cold refreshing raita like:

• Mint raita
• Boondi raita
• Lauki raita

It also goes well with any Indian pickle like mango pickle and carrot pickle or with coriander chutney.

To make Methi Paratha at home follow the detailed step by step recipe with photos posted below.

See more related recipes like:

• Methi Cheela – fenugreek & chickpea flour pancakes
• Moong Methi Masala Poori – deep fried fenugreek, lentil & flour flatbread
• Palak Paratha – spinach paratha
• Makki Mooli Methi Paratha – radish, fenugreek & corn flour paratha
• Broccoli Paneer Paratha – broccoli paneer potato paratha
• Paneer Paratha – grated paneer paratha
• Mooli Paratha – radish paratha
• Gobi Paratha – cauliflower paratha

Suggested recipe collections

• Methi Recipes | 9 Indian Fenugreek Recipes

Methi Paratha Recipe | Methi Ka Paratha

Methi Paratha is a delicious Indian flatbread made from mildly spiced whole wheat flour combined with fenugreek leaves (methi).

4.79 from 60 votes

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Recipe Info

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 8

Category Main Course

Cuisine Indian

Nutrition

Calories: 172kcal | Carbohydrates: 27g | Protein: 7g | Fat: 5g

Equipment

Chakla Belan

Tawa (Griddle)

Ingredients For Methi Paratha Recipe | Methi Ka Paratha

 

1x2x3x

• ▢ 250 gm Methi (Fenugreek Leaves)
• ▢ 2 Cups Whole Wheat Flour (Gehun ka Atta)
• ▢ 1/2 Cup Besan (Gram Flour)
• ▢ 1-2 Green Chillies
• ▢ 1/2 Teaspoon Ajwain (Carom Seeds)
• ▢ 1/2 Teaspoon Saunf (Fennel Seeds)
• ▢ 1/2 Teaspoon Red Chilli Powder
• ▢ 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch)
• ▢ 1/2 Teaspoon Coriander Powder (Dhaniya Powder)
• ▢ 1/2 Teaspoon Garam Masala
• ▢ 1/2 Teaspoon Cumin Powder (Jeera Powder)
• ▢ 1/2 Teaspoon Salt
• ▢ 2 Tablespoons Cooking Oil

Step By Step Instructions for Methi Paratha Recipe | Methi Ka Paratha

 

1. Wash the fenugreek leaves (methi) and remove them from the stems. Chop the leaves coarsely.
   250 gm Methi (Fenugreek Leaves)
   
2. Combine whole wheat flour (gehun ka atta) & chickpea flour (besan).
   2 Cups Whole Wheat Flour (Gehun ka Atta), 1/2 Cup Besan (Gram Flour)
   
3. Add finely chopped green chillies along with ajwain (carom seeds), saunf (fennel seeds), red chilli powder, black pepper powder (kali mirch), coriander powder (dhania powder), garam masala, jeera powder (cumin powder) and salt.
   1-2 Green Chillies, 1/2 Teaspoon Ajwain (Carom Seeds), 1/2 Teaspoon Saunf (Fennel Seeds), 1/2 Teaspoon Red Chilli Powder, 1/4 Teaspoon Black Peppercorn (Sabut Kali Mirch), 1/2 Teaspoon Coriander Powder (Dhaniya Powder), 1/2 Teaspoon Garam Masala, 1/2 Teaspoon Cumin Powder (Jeera Powder), 1/2 Teaspoon Salt
   
4. Then add the chopped fenugreek leaves (methi) to the bowl.
   250 gm Methi (Fenugreek Leaves)
   
5. Mix the flour mixture with the methi leaves.
   
6. Start adding water slowly and knead the mixture to create a medium firm dough.
   
7. Divide the dough into 8 equal sized balls.
   
8. Sprinkle some dry flour on a flat surface and flatten out the ball into a small disc with the help of a rolling pin.
   
9. Brush the flattened dough with some oil.
   
10. Then fold the dough to create a semicircle. Brush the top with a few drops of oil.
    
11. Again fold the dough to create a quarter circle and brush with oil. This folding and brushing with oil helps create the flaky layers in the paratha.
    
12. Flatten out the dough with the help of a rolling pin into a triangular shape.
    
13. Place the paratha on a hot girdle or skillet (tawa) and cook for 15-20 seconds on one side.
    
14. Flip the paratha when one side is slightly cooked. Brush a few drops of oil on the top.
    
15. Keep flipping the paratha this way till both sides are cooked and golden brown in color.
    
16. Methi Paratha is ready. Serve it hot with curd, pickle or chutney.
    

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