Methi Paratha, a popular Indian flatbread, is a perfect blend of health and taste. Made with fresh fenugreek leaves (methi) and whole wheat flour, this dish is a staple in many Indian households. Whether enjoyed as a breakfast option, packed in lunch boxes, or served as a quick dinner, methi paratha is a versatile dish that caters to all age groups.
If you want more options to use fresh methi leaves, try my Methi Thepla and Methi Malai Paneer.
I make this methi ke parathe every week during winter. Inaaya loves these parathas and happily enjoys them with dahi on the side. I like to make these triangle-shaped parathas, as the layers of parathas separate, and they taste delicious.
Whether looking for a nutritious meal or a comforting snack, methi paratha ticks all the boxes. So, roll up your sleeves, gather your ingredients, and bring the flavors of India to your kitchen!
Jump to:
What is Methi Paratha?
Methi paratha is not just another flatbread; it’s a wholesome dish packed with flavors and nutrients. Fenugreek leaves are known for their slightly bitter yet aromatic taste, which pairs beautifully with spices and whole wheat flour.
These Methi ke Parathe are easy to make, with a few pantry staple ingredients. We will be using ghee to make this paratha. But, if you are vegan, you can use avocado oil. I also like to add white sesame seeds to the parathas, for additional nutrients. This is a great way to add methi to your and your kids' diet as well.
Why You'll Love This Recipe
Nutritional Powerhouse: Fenugreek leaves are rich in iron, calcium, and fiber. They’re also a good source of vitamins A, C, and K.
Digestive Aid: The combination of fenugreek and whole wheat flour aids digestion and keeps you feeling full for longer.
Easy to Customize: You can add various spices and herbs to suit your taste preferences.
Versatile Pairings: Methi paratha can be served with yogurt, pickles, chutneys, or even a dollop of butter for a comforting meal.
More Recipes Using Methi
Nutritional Benefits of Methi
Methi paratha is a balanced meal that provides carbohydrates, proteins, and essential vitamins. Here’s a quick nutritional breakdown:
Calories: Approximately 120-150 per paratha
Rich in Fiber: Aids digestion and helps in weight management
Iron Boost: Supports healthy blood circulation
Low Glycemic Index: Suitable for people with diabetes
Ingredients for Methi Paratha
Fresh Methi - Winters come with a bounty of fresh green leafy vegetables, and this methi (fenugreek) leaves are one of them. Use fresh green methi leaves to make this paratha recipe. You can also use frozen methi to make the parathas.
Whole Wheat Flour - As most Indian flatbreads, this paratha recipe also uses whole wheat flour. You can also add some chickpea flour (besan) to this recipe. We will also use some whole wheat flour as dusting to roll the parathas.
Seeds - I like to add cumin seeds and white sesame seeds to the dough, but you can also add ajwain (carrom seeds).
Spices - Use good-quality turmeric, and garam masala for this recipe.
Green Chili - I prefer adding green chilies instead of red chili powder in this recipe. I am using only one green chili since my daughter cannot tolerate spicy food. You can add 2 green chilies to this recipe.
Garlic - Use freshly grated garlic in this recipe as it tastes delicious.
Salt - Add salt to balance the flavors of this methi paratha recipe.
Ghee - We will be adding ghee as moin in this recipe, and even to cook the parathas. If you want to make these parathas vegan, use avocado oil instead.
Water - Add water to bind the dough together.
Step-By-Step Methi Paratha Recipe
This recipe is divided into three parts for easy understanding.
To Make The Dough
In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, white sesame seeds, turmeric powder, garam masala, and salt.
Add freshly grated garlic and finely chopped green chilies
Add a tablespoon of oil or ghee and mix well.
Gradually add water and knead the mixture into a soft, pliable dough. You will need about ¾ cups to 1 cup of water to knead the dough.
Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll The Parathas
Divide the dough into equal-sized balls.
Dust a rolling surface with a little flour and roll out each ball into a thin, round disc (about 4 inches in diameter).
Fold the rolled dough ball in half to form a semi-circle.
Apply a light layer of ghee or oil and sprinkle whole wheat flour. Fold it again to form a triangle.
Dust with a little flour and roll it out gently into a larger triangle (about 6-8 inches on each side).
Cook the Parathas
Heat a tawa or skillet over medium heat.
Place a rolled-out paratha on the hot tawa. Cook for 30-40 seconds until you see bubbles or light brown spots.
Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side.
Press lightly with a spatula and cook until both sides are golden brown and crisp.
Expert Tips To Make These Methi Parathas
- Use Fresh Methi Leaves: Fresh fenugreek leaves enhance the flavor and texture. If unavailable, dried fenugreek leaves (Kasuri methi) can be used as a substitute.
- Adjust Spices: Customize the spice levels to suit your taste preferences. Add finely chopped onions to add a nice crunch and sweetness to the parathas.
- Make Ahead: You can prepare the dough in advance and store it in the refrigerator for up to 2 days.
- Freeze for Later: Cooked parathas can be frozen and reheated for a quick meal. Layer the parathas on a baking sheet and place them in the freezer for two hours. Once frozen, place them in freezer safe ziplock. Use them in 3 months.
Serving Suggestions
Methi parathas are incredibly versatile and can be served with:
- A cooling accompaniment that balances the spices, like boondi raita or plain dahi.
- Adds a tangy kick to the meal, by serving it with pickles.
- Pair with dry or gravy-based vegetable dishes for a hearty meal like my rassedar aloo.
- Perfect for a cozy breakfast or evening snack, serve the parathas with a hot cup of masala chai.
More Recipes You Might Like From The Blog
Methi Paratha
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Cups Whole Wheat Flour + more flour for dusting to roll the parathas.
- 1 Cup Fresh Methi Finely Chopped
- 1 Teaspoon Cumin Seeds
- 1 Teaspoons White Sesame Seeds
- ½ Teaspoon Turmeric
- ¼ Teaspoon Garam Masala
- 1 Teaspoon Salt
- 3 Cloves Garlic Grated
- 1-2 Thai Green Chilies Finely Chopped
- 1 Tablespoons Ghee + More ghee to cook the parathas.
Instructions
Make The Dough
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, cumin seeds, white sesame seeds, turmeric powder, garam masala, and salt.
- Add freshly grated garlic and finely chopped green chilies
- Add a tablespoon of oil or ghee and mix well.
- Gradually add water and knead the mixture into a soft, pliable dough. You will need about ¾ cups to 1 cup of water to knead the dough.
- Cover the dough with a damp cloth and let it rest for 20 minutes.
Roll The Parathas
- Divide the dough into equal-sized balls.
- Dust a rolling surface with a little flour and roll out each ball into a thin, round disc (about 4 inches in diameter).
- Fold the rolled dough ball in half to form a semi-circle.
- Apply a light layer of ghee or oil and sprinkle whole wheat flour. Fold it again to form a triangle.
- Dust with a little flour and roll it out gently into a larger triangle (about 6-8 inches on each side).
Cook The Parathas
- Heat a tawa or skillet over medium heat.
- Place a rolled-out paratha on the hot tawa. Cook for 30-40 seconds until you see bubbles or light brown spots.
- Flip the paratha and apply ghee or oil on the cooked side. Flip again and apply ghee on the other side.
- Press lightly with a spatula and cook until both sides are golden brown and crisp.
Notes
- Fresh fenugreek leaves enhance the flavor and texture. If unavailable, dried fenugreek leaves (Kasuri methi) can be used as a substitute.
- Customize the spice levels to suit your taste preferences. Add finely chopped onions to add a nice crunch and sweetness to the parathas.
- You can prepare the dough in advance and store it in the refrigerator for up to 2 days.
- Cooked parathas can be frozen and reheated for a quick meal. Layer the parathas in a baking sheet and place them in the freezer for two hours. Once frozen, place them in freezer safe ziplock. Use them in 3 months.
Your Thoughts