Methi Paratha is a beloved Indian bread that brings together the nutty flavor of wheat flour and the slightly bitter, earthy taste of fresh fenugreek leaves. I learned this recipe from my grandmother, who made these parathas every winter when fresh methi was in season. The blend of spices and herbs creates a wonderful aroma that’ll make your kitchen smell amazing.
About the Recipe
This recipe transforms simple ingredients into something special. The combination of fresh methi (fenugreek) leaves and warming spices creates a bread that’s both healthy and tasty. It’s great for busy mornings or quick dinners. The best part? You don’t need any special skills or equipment – just basic ingredients and a flat pan.
Why You’ll Love This Recipe
These parathas are super versatile – they taste great with yogurt, pickles, or just on their own. They’re filling enough for a meal but light enough for a snack. The recipe is forgiving and flexible – you can adjust the spices to your taste. Plus, they’re packed with nutrients from the fresh herbs and whole wheat flour. Even kids love them.
Cooking Tips
– Wash methi leaves thoroughly and pat dry before chopping
– Knead the dough until smooth but not too soft
– Let the dough rest for 15 minutes before rolling
– Keep the heat medium-low while cooking
– Apply ghee only after both sides are cooked
Serving and Storing Suggestions
Makes 8-10 parathas. Serve hot with plain yogurt, pickle, or butter. They stay fresh for up to 24 hours at room temperature or 3 days in the fridge. Total prep time: 30 minutes. Reheat on a pan or microwave before serving.
Similar Recipes
- Plain Paratha
- Paratha (Potato stuffed flatbread)
- Palak Paratha (Spinach flatbread)
Nutrient Benefits
Methi leaves are rich in iron, fiber, and vitamins A and C. Whole wheat flour provides complex carbs and fiber. Besan (chickpea flour) adds protein. This combination makes for a nutritious meal that’s good for digestion and energy levels.
Methi Paratha
Ingredients
- 2 Cups Wheat Flour
- 1/2 Cup Besan
- 1 tbsp Cumin seeds
- Salt as per taste
- 1/2 tsp Turmeric Powder
- 2 tsp Chilli Powder
- 2 bunch fresh green Methi Leaves
- 1/2 bunch Coriander Leaves
Instructions
- Cut methi leaves and coriander leaves into small pieces.
- Crush the cumin seeds and keep aside
- Take a wide mouthed vessel, put wheat flour, besan, salt (as per taste), turmeric powder, chilli powder, crushed cumin seeds, cut methi leaves, coriander leaves and mix well. Put water in the mixture and make it a dough.
- Break the dough into small size balls enough to roll like chapatis.
- Roll each ball like chapatis and put on the pre-heated pan on the stove. When one side becomes brown, flip on the other side.
- When both sides are done apply ghee on both sides
- Your hot-hot methi parathas are ready. Serve them hot with Yoghurt and any pickles
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Frequently Asked Questions
Can I use dried fenugreek instead of fresh?
Yes, but use only 2-3 tablespoons of dried fenugreek (kasuri methi) instead of fresh leaves. Crush the dried leaves and soak them in water for 10 minutes before adding to the dough.
Can I make the dough ahead of time?
The dough can be made up to 6 hours in advance. Keep it covered in the fridge. Bring to room temperature before rolling.
Why is my paratha getting hard?
This usually happens when the dough is too dry or the heat is too high. Add a little water to the dough and cook on medium heat for softer parathas.
7 comments
okey
Hi I love this recepie but it will be more tastier if we add boiled and mashed potato in it. It is called ALOO METHI PARATHA.
this is excellent.i try first time and my frnds like this.
excellent
i like dis recipe and my family member generally peoples r not like methi’s but its very easy to cook and love to eat.
it is v.good & easy to make
it is an excellent receipe. My kids really loved these methi parathas. thank u for sharing this receipe.