Methi Paratha Recipe

side shot of methi paratha stacked on a plate

4.50 from 4 votes

Methi Paratha is a popular Indian flatbread made with a dough of whole wheat flour, spices, salt, ghee, and fresh fenugreek leaves. Learn how to make the best methi paratha.

Prep Time20

Cook Time20

Total Time40

Course: Breakfast

Cuisine: Indian

Servings:

Calories: 212kcal

Author: Hina Gujral

Equipment

Mixing Bowl
Tawa/Griddle

Ingredients

2 Cup whole wheat flour (gehun ka atta)
1 Cup fresh fenugreek leaves, chopped (methi)
1 tablespoon gram flour (besan)
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon cumin powder (jeera powder)
1 teaspoon carom seeds (ajwain/omam)
1 teaspoon salt or to taste
¼ Cup plain curd or yogurt
1 tablespoon ghee
1 teaspoon ginger paste
⅓ Cup water
¼ Cup refined oil or ghee to cook paratha

Instructions

Clean the fresh fenugreek leaves by separating the stem and the leaves. Discard the stem and collect leaves in a bowl.
Wash fenugreek leaves in water 2 - 3 times to get rid of dirt and mud. Transfer them to a colander to drain all the water.
Finely chop the fresh fenugreek leaves. Transfer to a bowl and keep aside.
To prepare the dough, combine flour, spices, curd, ghee, fenugreek leaves in a deep bowl. Rub them together and mix nicely. The mixture should look like bread crumbs.
Use ¼ cup of water at a time to form a smooth, pliable, soft chapati like dough. Knead the dough for 5 minutes.
Fresh fenugreek leaves also have some amount of moisture. So add water cautiously while binding the dough else it would turn sticky, and messy.
Cover the dough with a clean kitchen towel. Keep it aside for resting for 10 minutes. You can prepare the dough one day in advance and store it in the refrigerator.
To prepare the methi paratha, heat a tawa/cast iron griddle over medium flame.
Divide the dough into 6 equal portions. Shape each portion of dough into a ball.
Dust the kitchen counter with flour. Place one ball of dough. Roll it out into a 100 mm. (4") diameter circle using a rolling pin.
Place the paratha on the hot griddle, cook from both the sides.
Smear a teaspoon of ghee on one side, flip the paratha and apply a teaspoon of ghee on the other side as well.
Cook, flipping alternatively, till the paratha turn crisp from both the sides.
Similarly, prepare the remaining parathas.
Serve Methi Paratha warm with curd and pickle.

Video

Notes

Do not add too much water or the entire ⅓ cup water at a time while making the dough else it will become sticky and difficult to handle.
Curd and ghee make paratha dough soft and moist. However, it is optional to add them. For a vegan paratha, you can skip adding curd and ghee.
You can make this paratha with dried fenugreek leaves (kasuri methi) as well. Use ½ cup dried fenugreek leaves instead of 1 cup.

Nutrition