The fresh methi paratha is one of the most popular Indian breakfasts. Follow my tips and tricks to make the softest methi paratha at home. Be sure to watch the video!
What is Methi Paratha?
Methi Paratha is a popular Indian flatbread made with whole wheat flour, spices, salt, ghee, and fresh fenugreek leaves. Methi is the Hindi name for fenugreek.
In India, fresh fenugreek aka methi leaves is available only during the winter season (October – February). Hence, making this paratha a winter season favorite Indian breakfast.
The sharp taste and aroma, the slight bitterness, is what makes a food lover fall in love with methi paratha. The fresh fenugreek leaves are commonly used in many other Indian dishes as well.
Reasons To LOVE Methi Paratha
- wholesome and fulfilling
- meal prep-friendly recipe
- great way to eat fresh fenugreek leaves
- perfect for lunchboxes and packed meals
Difference between Methi Thepla and Paratha
The dough is the key differentiating factor between a thepla and paratha. The chopped fenugreek leaves, spices, and other ingredients are added to the whole wheat flour to make methi thepla. Also, the thepla is ¼ thickness of a paratha. It is very similar to chapati.
But in my methi paratha recipe, the dough is prepared exactly like a thepla. The only difference is the thickness.
Flour: I use whole wheat flour combined with a tablespoon or so of gram flour (besan).
Fenugreek: Fresh methi leaves are the key ingredient. In the off-season, you can use dried fenugreek leaves (kasuri methi).
Curd: It helps to soften the dough. You can use plain yogurt or vegan curd.
Ghee: I add it to the dough plus use it to cook paratha.
Seasoning: Ginger Paste, Salt, Carom Seeds, Red Chili Powder, Turmeric Powder, Cumin Powder
How To Make
Methi Paratha is one of the easiest Indian breakfast recipes.
1) Clean fresh fenugreek leaves. Discard the stem and collect the leaves.
2) Nicely, wash the green fenugreek leaves 2 – 3 times in water to get rid of dirt. Let them sit in a colander to drain excess water.
3) Finely chop the methi leaves.
4) Combine chopped fenugreek leaves, flour, spices, and seasoning. Make paratha dough. This is a meal prep-friendly dough that remains fresh in the fridge for 2 – 3 days.
5) Next, all you have to do is roll out and cook methi paratha.
Watch Paratha Video
I love methi paratha with masala curd, Indian pickle preferably mix vegetable pickle, chundo, or aam ka achaar, homemade white butter, and a hot cup of tea on the side.
You can serve methi paratha with boondi raita, masala potato fry, aloo ki sabzi, or any other side dish of your choice.
It is a wholesome, fulfilling, vegetarian dish for school and office lunch boxes, or to carry around while traveling. A methi paratha remains fresh and soft even after cooking for at least 24 hours.
More Paratha Recipes
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Methi Paratha Recipe
- 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
- 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.
- 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.
Berlin Dias says
Tried your recipe of the aloo methi parathas…with the exact measurements. In the many times that I have made parathas I always ended up messy hands, messy rolling pin or the aloo breaking from parathas..I’m so glad I gave your recipe a try and without any hassles no mess and hardly any time consumed I was able to make 5 perfect parathas exactly shown on your picture above..
I’m now looking forward to try more of your recipes.
Thank you for sharing..
Hina Gujral says
Hello Berlin, I am so touched by your honest feedback. Thank you so much. Happy to share more recipes which you might like. Love, Hina