methi paratha

Methi Paratha recipe (Fenugreek Paratha Recipe): A Culinary Delight

Methi paratha is a healthy, tasty, and flaky paratha stuffed with fresh fenugreek leaves and other spices. A food enthusiast falls in love with methi paratha because of its pungent flavor and aroma as well as its mild bitterness. Many other Indian dishes frequently use fresh fenugreek leaves as well.
Methi paratha is made by mixing whole wheat flour with chopped fenugreek leaves, spices, and other components. The paratha also has a thickness of 1/4 of a paratha. It resembles chapati a lot.
One of the most popular breakfast options in India is the fresh methi paratha. To create the softest methi paratha at home, use my tips and tricks.
Green vegetables are quite nutritious. Include them in your diet in any way you can. Winter has arrived, and it is enjoyable to have several hot paranthas every morning. So let us try methi paratha recipe today
  • total Cook Time-30 mins 
  • Prep Time-05 mins
  • Cook Time-25 mins
  • Recipe Servings-4

    Ingredients of Methi Paratha

    • 2 cups wheat flour
    • 1/2 cup gram flour
    • 1 cup methi leaves / fenugreek leaves (finely chopped)
    • ½ tsp turmeric / haldi
    • 1/2 teaspoon ajwain carom seeds
    • ½ tsp kashmiri red chili powder 
    • ¼ tsp cumin powder 
    • salt to taste
    • 2 tsp oil
    • 1 tsp ginger paste
    • 1/2 cup ghee (for frying)
    • 1 tsp green chillies, finely chopped
    • 1 tbsp coriander leaves, chopped
    • 1/4 tsp asafoetida
    • ¼ Cup fresh curd or yogurt

    Instructions for Methi paratha Recipe

    1. Clean the fresh fenugreek leaves by separating the stem and the leaves. Discard the stem and collect leaves in a bowl.
    2. To remove mud and dirt, wash fenugreek leaves with water two to three times. To completely drain the water, transfer them to a colander.
    3. Finely chop the fresh fenugreek leaves. Transfer to a bowl and keep aside.

    1. firstly, in a large mixing bowl take wheat flour, gram flour, and chopped methi leaves.
    2. also, add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
    3. additionally, add spices and salt to taste and add 2 tsp of oil and combine well.
    4. Rub them together and mix them nicely. The mixture should look like bread crumbs.

    1. To create a dough that is smooth, malleable, and soft like chapati, add 1/When methi paratha is only mixed with curd and not water, it stays fresh for a longer period of time.4 cup of water at a time. The dough needs 5 minutes of kneading.

    1. Fresh fenugreek leaves contain some moisture as well. So be careful when adding water when binding the dough or it will become sticky and messy.
    2. With a fresh kitchen towel, wrap the dough. Set it aside for 10 minutes to rest.
    3. On a medium temperature, preheat a tawa or cast iron griddle to make the methi paratha.
    4. now pinch a medium-sized ball of dough, roll, and flatten it.

    1. roll to 5 inches using a rolling pin

    1. Place the paratha on the hot griddle, and cook from both sides.
      1. Apply a teaspoon of ghee to one side of the paratha, then flip it over and repeat the process with the other side.

    1. Cook while alternately flipping till the paratha becomes crisp on both sides.
    2. Make the remaining dough balls into parathas by repeating the process. Methi paratha should be served with pickles, yogurt, and a cup of chai.


    1. When methi paratha is only mixed with curd and not water, it stays fresh for a longer period of time.
    2. To give it more flavour, you can also add finely chopped onions and green chilies.
    3. Remember to use the methi leaves only for the paratha, don’t use the stalk.
    4. Additionally, you can change the spice level to suit your tastes.
    5. When making the dough, be careful not to add too much water or the entire 1/3 cup water at once because this will make the dough sticky and difficult to manage.


    Q1: Can I use dried fenugreek leaves instead of fresh?

    A: While fresh fenugreek leaves are recommended for the best flavor, you can use dried fenugreek leaves (kasuri methi) as a substitute. However, adjust the quantity accordingly as dried leaves have a more concentrated flavor.

    Q2: What spices are essential for the Methi Paratha filling?

    A: The key spices for the Methi Paratha filling include cumin powder, coriander powder, red chili powder, and salt. These spices contribute to the rich and well-balanced flavor profile of the dish.

    Q3: How do I prevent the Methi Paratha from sticking to the rolling pin?

    A: To prevent sticking, dust the rolling pin and work surface with whole wheat flour while rolling out the paratha. This ensures a smooth and hassle-free rolling process.

    Q4: Can I make Methi Paratha without using ghee or butter?

    A: Yes, you can make Methi Paratha without ghee or butter. However, adding a small amount of either during cooking enhances the flavor and imparts a delightful richness to the dish.

    Q5: Are there any health benefits associated with Methi Paratha?

    A: Yes, Methi Paratha offers several health benefits. Fresh fenugreek leaves are rich in antioxidants and are known to aid digestion. The inclusion of whole wheat flour adds fiber to the diet, promoting digestive health.

    Q6: Can I prepare Methi Paratha in advance?

    A8: Absolutely! You can prepare the Methi Paratha dough and filling in advance and refrigerate them separately. When ready to serve, simply assemble and cook the parathas for a fresh and delicious meal.


    Calories 212kcal
    Fat 1g
    Carbohydrates 36g
    Protein 7g
    Vitamin A
    Vitamin C
    Calcium 180Amg
    methi paratha


    In every bite of our Methi Paratha, you experience a harmonious blend of tradition and innovation. The recipe, meticulously crafted by our culinary experts, is a testament to our commitment to delivering excellence on your plate.

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