Methi Paratha, or Fenugreek Leaves Flatbread, is a delicious and filling Indian flatbread recipe made with fenugreek leaves, whole wheat flour, and a bunch of spices. This easy methi ka paratha is perfect for cozy meals.
Loaded with the earthy bitterness of fresh fenugreek leaves (methi) and seasoned with aromatic spices, this easy-to-make Indian flatbread is both satisfying and nourishing. Whether you like to enjoy parathas for breakfast, lunch, or as a snack, this Methi Paratha is for you.
Use heirloom vegetables and fruits for intense, heritage-inspired flavors.
Table of contents
About the Recipe
Methi Paratha is a classic Indian flatbread prepared using fresh fenugreek leaves, green chilies, ginger, garlic, and a blend of spices. This easy-to-make flatbread recipe is ideal for cozy breakfasts, lunches, or even as a tea-time snack.
Not only is this hearty and wholesome paratha packed with the delightful earthy flavor of fresh fenugreek and warming spices, but it is also a versatile dish that is as comforting as it is nutritious.
These parathas are soft, flavorful, and superb for any meal of the day. Best enjoyed with a side of yogurt, pickle, or a hot paneer pasanda curry, Methi Parathas are an easy yet wholesome addition to your menu.
Winter is here, and it’s a wonderful time to enjoy seasonal produce. One such gem of winter is fresh methi, or fenugreek leaves, which are available in abundance during this time of year. And this simple yet flavorful recipe is a great way to make use of seasonal produce and add a burst of flavor to your meal.
The thing I love about this aromatic and flavorful paratha is the slight bitterness of the methi leaves. When it combines with aromatic spices like cumin and coriander, it makes a deliciously balanced and flavorful flatbread.
Whether you are serving them for breakfast or packing them in a lunchbox, these methi parathas will surely make your day!
Let’s learn how to make this easy-to-make, hearty, flavorful Indian flatbread recipe!
Why You’ll Love This Recipe
This Methi Paratha
✔ Is loaded with winter greens
✔ Is packed with nutrients
✔ Is wholesome and delicious
✔ Gets done in 30 minutes
✔ Is versatile and easy to make
✔ Can be served as a breakfast, lunch, or dinner
✔ Pairs well with yogurt or chutneys
✔ Is vegetarian
✔ Can also be made vegan
Ingredients
This methi ka paratha recipe uses some basic and easily available ingredients, which are:
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Fresh Methi (Fenugreek) Leaves: The main ingredient of this flatbread recipe, added for fiber, nutrients, color, and robust flavors.
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Whole Wheat Flour: Atta or whole wheat flour is used for making the dough. It gives these parathas their base, soft, and chewy texture.
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Aromatic Paste: Made with green chilies, ginger, and garlic, this paste adds an aromatic taste to this paratha recipe. You can also use a combination of chopped green chilies and ginger garlic paste in this recipe.
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Gram Flour (Besan): Added for richness, it makes the paratha smooth with subtle nutty flavors.
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Spices: Basic spices like cumin seeds, carom seeds (ajwain), coriander powder, turmeric, garam masala powder, red chili powder for warming and aromatic kick, and salt for taste. Salt is also used in soaking the fenugreek leaves.
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Ghee or Oil: Ghee is added to the dough while kneading it, making the paratha smooth, rich, and aromatic. Cooking oil is used for cooking the parathas to make them golden and crispy. You can use only ghee or oil for making this recipe.
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Water: Used for rinsing the methi leaves and making the dough.
Variations
More Greens
You can make a mix of green leafy vegetables or herbs like spinach, kale, fenugreek leaves, mint, or dill for a different tasting paratha.
Spicier Methi Paratha
For a spicier version, add red pepper flakes, more green chilies, or red chili powder. You can also swap red chili powder with smoked paprika for a mild smoky flavor.
Paneer Methi Paratha
If you love paneer paratha, you can fill the methi paratha with paneer paratha filling.
Cheese Methi Paratha
For a cheesy version, stuff the methi paratha with mozzarella or any other melting cheese.
Gluten-Free Option
For a gluten-free diet, substitute the whole wheat flour with a gluten-free flour blend. Also, either omit asafetida or use a gluten-free blend of asafetida.
Vegan Methi Paratha
To make this paratha vegan, replace ghee with cooking oil of your choice.
Serving Suggestions
This paratha is very versatile. You can enjoy it as it is, or serve it with plain yogurt or raita as a cooling and tangy accompaniment. Chilled yogurt pairs beautifully with hot paratha. Or enjoy them with pickles or chutney of your choice.
As a breakfast or tea-time snack, these methi parathas make a great tea-time snack with a hot cup of masala chai or caramel chai.
Storage Suggestions
This methi paratha stays fresh for up to 2 days when stored in an airtight container at room temperature.
For a longer shelf life, you can store them in the refrigerator in an airtight container. This way, they keep well for up to 4-5 days. When you want to serve, simply reheat them on a stovetop pan or in a microwave for 20 seconds.
Freeze: If you want to store them for up to 1 month, then store them in a freezer. To freeze, simply stack the cooled paratha with parchment paper between each one and transfer them to a zip-lock bag and freeze. Whenever you want to eat them, thaw them overnight and then reheat them in a pan or in a microwave.
Tips & Tricks to Make the Best Methi Paratha
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Kneading: To get soft parathas, ensure you knead the dough to a soft and smooth consistency.
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Cooking: Cook the parathas with ghee for richer flavor and crispy, golden perfection, or use oil for a lighter version.
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Resting: After kneading, let the dough rest for 15–20 minutes before rolling the parathas. This resting time makes rolling easier.
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Dry Methi: If you don’t have fresh methi, you can make another version of this paratha by swapping fresh methi with ¼ cup of dried fenugreek leaves or Kasuri methi.
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Stuffing: These parathas can also be stuffed with fillings like paneer or aloo for variety.
Methi Paratha (Step-by-step photo instructions)
Prepare the fenugreek leaves
- Pluck the fenugreek leaves from the stems and discard the stems. Add water to a large bowl and mix in some salt. TIP: This step helps reduce the bitterness of the leaves.
- Discard the water and rinse the leaves thoroughly 3-4 times to remove any dirt. Drain the leaves well, finely chop them, and set aside.
Make the spice paste
- In a blender or mortar-pestle, grind the green chilies, ginger, and garlic into a coarse paste. Set aside.
Make the dough
- In a large mixing bowl, combine the whole wheat flour, gram flour, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, asafetida, prepared spice paste, salt, and 1 tablespoon of ghee. Mix well to combine.
- Add the carom seeds and chopped fenugreek leaves, mixing everything thoroughly. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Cover the dough and let it rest for 15-20 minutes.
Roll out the parathas
- After resting, knead the dough again. Divide it into 9-10 equal portions and roll each into a smooth ball. Flatten each ball slightly between your palms. Dust a dough ball with dry flour and roll it into a 4-inch circle.
- Apply ghee or oil over the surface, sprinkle with a little dry flour, and fold it into a semi-circle. Brush the semi-circle with ghee or oil, sprinkle with flour, and fold again to form a triangle.
- Dust the triangle with dry flour and roll it into a 4-5 inch triangle, about 1/8 inch thick. Parathas are generally rolled slightly thicker than rotis.
Cook the parathas
- Heat a flat skillet or tawa over medium heat. Place a rolled paratha on the hot skillet. Cook for 2-3 minutes or until brown spots appear on the bottom side. Flip it over and drizzle a little oil or ghee on the cooked side. Flip again, applying oil or ghee to the other side. Cook until both sides are golden brown and slightly crisp. Repeat for the remaining dough balls.
Serve
- Your delicious methi parathas are ready! Serve them hot with yogurt, pickle, or your favorite chutney. They also pair beautifully with a cup of masala chai for a tea-time snack.
Recipe Card
Methi Paratha [Recipe]
★★★★★
(Rating: 5 from 4 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 25 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Breads | Indian | 9 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 200 calories | 1 |
INGREDIENTS
Ingredients
- 1 bunch fresh fenugreek leaves (methi)
- 2-3 small green chilies
- 1-inch ginger, peeled and chopped
- 4 garlic cloves, peeled
- 2 cups whole wheat flour
- 1/4 cup gram flour (besan)
- 1 teaspoon cumin seeds
- 2 teaspoons coriander powder
- 1.5 teaspoons red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- 1 teaspoon carom seeds (ajwain)
- A pinch of asafetida (hing)
- Salt, to taste
- 1 tablespoon ghee (for the dough)
- Water (for rinsing and kneading)
- Oil or ghee (for cooking parathas)
INSTRUCTIONS:
Prepare the fenugreek leaves
- Pluck the fenugreek leaves from the stems and discard the stems. Add water to a large bowl and mix in some salt. TIP: This step helps reduce the bitterness of the leaves.
- Discard the water and rinse the leaves thoroughly 3-4 times to remove any dirt. Drain the leaves well, finely chop them, and set aside.
Make the spice paste
- In a blender or mortar-pestle, grind the green chilies, ginger, and garlic into a coarse paste. Set aside.
Make the dough
- In a large mixing bowl, combine the whole wheat flour, gram flour, cumin seeds, coriander powder, red chili powder, turmeric powder, garam masala, asafetida, prepared spice paste, salt, and 1 tablespoon of ghee. Mix well to combine.
- Add the carom seeds and chopped fenugreek leaves, mixing everything thoroughly. Gradually add water, a little at a time, and knead the mixture into a soft, pliable dough. Cover the dough and let it rest for 15-20 minutes.
Roll out the parathas
- After resting, knead the dough again. Divide it into 9-10 equal portions and roll each into a smooth ball. Flatten each ball slightly between your palms. Dust a dough ball with dry flour and roll it into a 4-inch circle.
- Apply ghee or oil over the surface, sprinkle with a little dry flour, and fold it into a semi-circle. Brush the semi-circle with ghee or oil, sprinkle with flour, and fold again to form a triangle.
- Dust the triangle with dry flour and roll it into a 4-5 inch triangle, about 1/8 inch thick. Parathas are generally rolled slightly thicker than rotis.
Cook the parathas
- Heat a flat skillet or tawa over medium heat. Place a rolled paratha on the hot skillet. Cook for 2-3 minutes or until brown spots appear on the bottom side. Flip it over and drizzle a little oil or ghee on the cooked side. Flip again, applying oil or ghee to the other side. Cook until both sides are golden brown and slightly crisp. Repeat for the remaining dough balls.
Serve
- Your delicious methi parathas are ready! Serve them hot with yogurt, pickle, or your favorite chutney. They also pair beautifully with a cup of masala chai for a tea-time snack.
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NOTES:
- For softer parathas, keep them covered in a container or wrap them in a clean kitchen towel until they are ready to serve.
- For easier rolling, use dry flour. This will prevent the dough from sticking to your palms while rolling.
- Make sure to keep the dough balls covered at all times with a cloth to prevent them from drying out.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/methi-paratha/
