Methi paratha recipe with step by step photos. Methi paratha is a healthy and tasty whole wheat flatbread made with fenugreek leaves. These fenugreek flatbreads are a healthy alternative to plain paratha and packed with more flavors and nutrition.
Methi paratha is a quick and healthy breakfast or a side accompaniment to any curry or sabzi. 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 methi recipes from it.
Methi paratha 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. Another similar flatbread you can make with methi is Methi thepla.
These methi paratha can just be had plain with Indian chai too. Or you can serve them with curd or butter or mango pickle or lemon pickle or green chilli pickle. 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 methi ke parathe.
How to make methi paratha
Kneading dough
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.
2. pour ½ cup water.
3. First mix and then start kneading the dough.
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.
5. make medium sized balls of the dough.
Making methi paratha
6. Dust the dough ball with some flour and then start rolling the methi paratha.
7. roll the dough into medium sized rotis or rounds.
Cooking methi paratha
8. Place the methi paratha on a hot tawa or griddle.
9. When one side is bit cooked or about ¼ cooked, then flip.
10. Spread oil or ghee (clarified butter) on this side.
11. Flip again and you should see some brown spots on the paratha. Apply ghee on this side too.
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.
Serve methi paratha hot with pickle or curd or butter. You can also stack them in a roti basket or casserole and serve them warm or at room temperature later.
More paratha recipes
Methi Paratha
INGREDIENTS
- 2 cups whole wheat flour
- 1 cup tightly packed methi leaves (fenugreek leaves)
- 1 or 2 green chilies, finely chopped
- 7 to 8 small garlic cloves, finely chopped or 1.5 teaspoon finely chopped garlic
- 2 teaspoon oil
- ½ cup water for kneading as required
- salt as required
- oil or ghee (clarified butter) as required for roasting
INSTRUCTIONS
kneading dough
- Rinse the methi leaves well. Drain them completely.
- Chop the methi leaves finely and keep aside.
- In a bowl or parat mix the whole wheat flour and salt.
- Add the chopped methi leaves, green chilies, garlic, oil and mix.
- Pour some water and knead to a smooth dough.
rolling methi paratha
- Make medium sized balls of the dough.
- Dust the dough ball with some flour and then start rolling the methi paratha.
- Roll the dough into medium sized rotis or rounds.
making methi paratha
- Place the methi paratha on a hot tawa or griddle.
- When one side is bit cooked or about ¼ cooked, then flip the paratha.
- Spread oil or ghee on this side.
- Flip again and you should see some brown spots on the paratha. Apply ghee on this side too.
- Flip again a couple of times, till the methi paratha is evenly cooked and has golden spots.
- Press the paratha edges with a spatula so that they get cooked.
- Serve methi ke parathe hot with pickle or curd or butter. You can also stack them in a roti basket or casserole and serve them warm or at room temperature later.
Hello
Where I’m living we get only dry leaves
Will it work the same way?
Thank you
the recipe method will be the same, but only the quantity of dried methi leaves will be less. you can use about 1 to 2 tablespoons dried methi leaves. the rest of the ingredients will be the same.
These parathas with just methi,chilli and garlic in the dough tasted so good.makes for a healthy and nutritious breakfast.all of us loved it.
thanks winnie.
Great recipe and we prepare this almost every week.
Thank you for sharing your recipes and making our lives easy and healthy.
Loads of love and Best wishes
thanks. welcome kabyashree. hugs and best wishes to you too.
Thanks for the recipe:):)
Welcome Pavana
SINCE THE NAME OF THIS RECIPE IS METHI PARATHA, AND NOT METHI THEPLA……WE HAVE TO ROLL DOUGH SAME WAY WE ROLL PLAIN PARATHAS..
YOUR RECIPES ARE EXCELLENT. THANKS FOR SHARING.
yes. thanks and welcome.
Thanks for sharing. It was nice. Kids loved it. But parata was not too soft little hard. May be could have added more water. Any tips to make it soft.
Welcome Bhuvi. The paratha dough has to be smooth and soft. otherwise methi parathas won’t be soft. Yes you could have added some more water.
Add some hot oil while making dough
Thanks for the recipe. I find your recipes easy to follow. I have one suggestion and one request here. Please insist the readers to wash the methi leaves thoroughly such that the mud in the leaves get washed off. I made this paratha yesterday. Although it came out soft, much of it were served to crows as there were grains of mud in every bite. ????
Please also tell how to wash methi leaves. They are too tiny for me to handle.
anuradha, welcome and thanks for the suggestion. i do not usually mention cleaning methi leaves as most indian women know how to clean and rinse the leaves. also the post becomes lengthy. usually the leaves are plucked from the stems. the leaves are usually on the top and do not have mud clinging on them. the muds clings on the roots or on the lower parts of the stems. even if you rinse the leaves 3 to 4 times in water the mud gets rinsed away. always use the leaves and not the stems. tender stems are fine to use. take the leaves in a colander or a in a large bowl. if using a colander then under running water rinse the leaves. if using a bowl then fill the bowl with water and keep methi leaves in it for a few seconds. the mud settles at the bottom. then invert the bowl carefully and drain all the water. repeat the process 3 to 4 times. in one recipe i have shared a detailed method of cleaning methi leaves. you can check it here – https://www.vegrecipesofindia.com/methi-mushroom-recipe/
Thank you for sharing. I have question. Can we saute methi and then add to atta? Is that ok?
by sautéing methi, some flavors will be lost and then again the methi gets cooked when making parathas. so i would suggest to add fresh methi leaves.
Hi!! As usual u rock everytime ..I love Methi paratha instead of curd or any other dish I go with garlic pickle or if u dnt hve pickle I make garlic cloves with oil and some masala like oil chili powder salt and tomato finely chopped mix with garlic cook till u see the oil ozzes out goes best with methi paratha.. Hope u like it I shared my experience.. Thnk you for ur delicious recipes..
Welcome Fazila. Nice to know this. Thanks for sharing your positive feedback and your garlic pickle recipe. I am sure someone will try the pickle recipe you shared here.
Hi,
Which Sabzi goes well with Methi Paratha..Please Suggest…
Sharvani, you can serve with aloo sabzi, aloo gobi, pumpkin sabzi or aloo matar sabzi.
Hello Amit,I have always followed ur receipes…
The step by step photo procedure is very good and it gives clarity…..
Thanks again…Looking forward for some more delicious receipes from u to write and me to follow…????
Welcome Amruta. Thanks for your positive feedback on recipes.
Hi Dassana…. tried most of your methi recipes…. they all came out very well & was appreciated by everyone at home.
Thanks Bindu for sharing your positive feedback on methi recipes.
Hiii dasanna…I tried most of your re eipes..and went out awesome..my husband liked it very much…for mehi paratha can we make dough at night…
Thanks Akshatha. You can make the dough at night.