Methi Paratha

Methi i.e. fenugreek leaves is a green winter vegetable, we use it to make Aloo Methi, Saag and even parathas or rotis. This is an easy and simple recipe for Methi Patatha. To prepare it you’ll need methi, wheat flour and a few spices. Relish these with curd (plain yogurt), butter or tea. 

Also try: Laccha Paratha or Pudina Paratha.

Course: Main Course

Cuisine: Indian

Time: Preparation – 20 mins, Cooking – 10 mins, Total – 30 mins.

Servings: makes 5-6 parathas.


  1. Methi (Fenugreek Leaves) – 2 cups tightly packed (chopped)
  2. Whole Wheat Flour – 1.5 cups
  3. Red Chilli Powder – 1/4 tsp
  4. Water to knead the dough
  5. Oil or Ghee (Clarified Butter) for shallowing frying the parathas
  6. Salt to taste.

PS: 1 Cup = 250 ML.

How to make Methi Paratha:

  1. Take a bowl. Add whole wheat flour, methi, red chilli powder, salt and mix well. Add water in portions to knead the dough and make a soft smooth dough. Keep aside for 15 mins
  2. Divide the dough into 6 equal size balls (or as required). Dust it with wheat flour and make a small round with a rolling-pin
  3. Spread a few drops of ghee or oil in the centre and bring or fold the edges together. Dust it and start rolling to make a normal size paratha, if required dust it again in between rolling
  4. Meanwhile heat a tawa and place the paratha on it. When you start getting the brown spots spread some ghee or oil and fry it from both the sides until crisp and brown (as in the picture)
  5. Your Methi Paratha is ready. Serve hot with butter and curd or simply enjoy it with a cup of tea.


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