methi paratha recipe, how to make methi paratha | fenugreek paratha


methi paratha recipe with step by step photos – methi paratha is a quick breakfast or a side accompaniment to any curry or sabzi.

these fenugreek flat bread are healthy alternative to plain parathas and packed with more flavors and nutrition.

fenugreek aka methi leaves is easily found in india and i often end up making lots of dishes from it. they can also be grown easily in your balcony or herb garden if you have one.

when living in bangalore, we would grow methi and there was never a shortage of methi for us. i would even add the tender sauted leaves to salads and make a variety of dishes from it like aloo methi, methi thepla, methi chole, methi dal, methi matar malai and methi pakoras.

methi parathas can be made easily. if you do not get methi leaves, then substitute spinach (palak). the taste will be different and the parathas won’t have the unique methi flavor, but nevertheless they will be healthy and nutritious.

another remarkable punch in the paratha is that of garlic. the methi and garlic blend so well with each other in these parathas. so you have both the awesome flavors of methi and garlic when you bite into the paratha.

this methi paratha recipe i learnt from one of our cooks. at home we make the parathas in a different way. since i am partial to this one, i thought of sharing the recipe.

these methi parathas can just be had plain with indian chai too. they are so good. they also make a good tiffin box snack and stay soft if packed in a foil. to take the step by step pics i have halved this recipe. the complete recipe will yield 8 to 10 parathas.

lets start step by step methi paratha recipe:

1. rinse 1 cup tightly packed methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat add 2 cup atta/whole wheat flour and salt. then add the chopped methi leaves, 1 or 2 finely chopped green chilies, 1.5 tsp finely chopped garlic and 2 tsp oil.

flour for methi paratha recipe

2. pour ½ cup water.

kneading dough for methi paratha recipe

3. first mix and then start kneading the dough.

dough for methi paratha recipe

4. knead to a smooth dough. add more water if required while kneading. if the dough feels sticky then you can add some more whole wheat flour.

dough for methi paratha recipe

5. make medium sized balls of the dough.

dough for methi paratha recipe

6. dust the dough ball with some flour and then start rolling the methi paratha.

rolling methi paratha

7. roll the dough into medium sized rotis or rounds.

rolling methi paratha

8. place the methi paratha on a hot tawa or griddle.

frying methi paratha

9. when one side is bit cooked or about ¼ cooked, then flip.

frying methi paratha

10. spread oil or ghee on this side.

frying methi paratha

11. flip again and you should see some brown spots on the paratha. apply ghee on this side too.

frying methi paratha

12. flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. press the edges with a spatula so that they get cooked.

frying methi paratha

serve methi paratha hot with pickle or curd or butter. you can also stack them in a roti basket or casserole and serve then warm or at room temperature later.

methi paratha recipe

if you are looking for more paratha recipes then do check vegetable parathaaloo paratha, paneer paratha, chana dal parathapalak paratha, ajwain paratha and pyaaz ka paratha.

methi paratha recipe below:

4.6 from 7 reviews
methi paratha recipe
methi paratha - whole wheat fenugreek flat breads. a healthy breakfast recipe.
RECIPE TYPE: snacks, breakfast
CUISINE: indian
SERVES: 8 to 10 parathas
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
  • 2 cups whole wheat flour/atta
  • 1 cup tightly packed fenugreek leaves/methi
  • 1 or 2 green chilies, finely chopped
  • 7 to 8 small garlic cloves/lahsun, finely chopped or 1.5 tsp finely chopped garlic
  • 2 tsp oil
  • ½ cup water for kneading as required
  • salt as required
  • oil or ghee as required for roasting
  1. rinse the methi leaves well. drain them completely. chop the methi leaves finely and keep aside.
  2. in a bowl or parat mix the flour and salt. add the chopped methi leaves, green chilies, garlic, oil and mix.
  3. pour some water and knead to a smooth dough. make medium sized balls of the dough. roll the dough into medium sized rotis or rounds.
  4. on a tava or frying pan, cook the methi rotis or parathas with some oil or ghee till they are browned and cooked on both sides.
  5. these methi parathas have to be cooked like the way we cook parathas on the pan.
  6. serve methi paratha hot with some pickle or raita. you can also stack them in a roti basket or casserole and serve then warm or at room temperature later.

{ 47 Responses }

    Leave a Reply

    Your email address will not be published. Required fields are marked *


  1. Ashritha says

    Hi Dassana had a doubt.. Actually I grow my own methi but it’s a bit bitter than the store bought ones.. Any steps that I can follow to eliminate the bitterness?
    It’s a kind of repetitive dialogue but I still couldn’t stop myself from saying that.. You really rock… Made some Gobi masala restaurant style from your blog and it was mouth watering.. Not a speck was left :) thanks for your wonderful and precise recipes..a great help for beginners..

    • says

      try making it grow a bit more. methi leaves can be be bitter and it depends on the type and quality. i also used to grow methi. but they were not bitter. thanks again ashritha for the lovely and encouraging comment.

  2. Curtis says

    Great recipe! I made these with some leftover cilantro and chives I had chopped up in the freezer. I used ginger-garlic paste and some cumin seeds along with some dried methi leaves. Nice texture and taste, I now want to dip these into some sauces and curries. Thanks, love the site and the step by step pictures!

  3. Deepa says

    Thanks dassana.. i tried ur recipe by adding carrom seeds and finely chopped onions with pinch of turmeric and it became more tasty..

  4. Amy S says

    Could one use dried fenugreek leaves? If so, what quantity?
    I have tried quite a few recipes from your website, and they all were delicious. Thanks.

  5. Vivek Kshirsagar says

    I Am Your Fan And Recipe Lover.Every Recipe Is Easy To Make Because Of You Explain And Describe So Lovely It Feels Like You Are Standing Right In Front Of Me And Showing How To Make It..

  6. Sanjeet says

    Thanks Dassana…. thanks for teaching me how to cook…. i have started cooking thanks to ur blog. Thanks once again;)

  7. himani sanwal bisht says

    Hi Dassana :) ,
    Its been quite a few days since I wrote to u. Don’t have a specific query as of now. Just wanted to let you know that you are creating pleasure in my kitchen and home day in and out. :)
    Well, after following your blog for months, I have come to the conclusion that it’s not only your recipes which make me come back to your blog repeatedly, but also your style of writing which is quite captivating. I do not enjoy reading recipes on any other blog as much as I do on your blog. You narrate your experiences and real stories along with the recipes, which makes for an interesting read. :) :) Keep going.

  8. Chitra Raibagkar says

    To day i have prep, Methi paratha as above, with an addition of turmeric powder & cumin seeds.It became more tasty, with good colour.

  9. jyothi says

    Dear dassana,
    Thank you so much for the wonderful nutritious recipes, yesterday i tried the Methi Paratha at home & it was just superb.

    we are awaiting to hear more & more recipes from you.