methi paratha recipe with step by step photos – methi paratha is a quick and healthy breakfast or a side accompaniment to any curry or sabzi.
these fenugreek flatbread are a healthy alternative to plain paratha 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 methi recipes from it like:
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.
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 paratha.
if you are looking for more paratha recipes then do check:
methi paratha recipe
INGREDIENTS FOR methi paratha recipe
- 2 cups whole wheat flour (atta)
- 1 cup tightly packed methi leaves (fenugreek leaves)
- 1 or 2 green chilies, finely chopped (hari mirch)
- 7 to 8 small garlic cloves, finely chopped or 1.5 teaspoon finely chopped garlic (lahsun)
- 2 teaspoon oil
- ½ cup water for kneading as required
- salt as required
- oil or ghee as required for roasting
HOW TO MAKE methi paratha recipe
kneading dough for methi paratha
- 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 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.
TRENDING RECIPE
how to make methi paratha recipe
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 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 then warm or at room temperature later.
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.