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.
In North India, they are usually made for breakfast or to be packed for a tiffin box. I like to have them any time of the day. So I make them for breakfast or lunch or at times for dinner also accompanied with a dry veggie curry or sweetened curd and pickle.
Some people like to have parathas with plain curd, some with sweetened curd and some with salted curd. It is your personal preference.
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 sauteed 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) or amaranth (chaulai – green or red). 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 Fenugreek and garlic blend so well with each other in these parathas. So you have both the awesome flavors of fenugreek and garlic when you bite into the paratha.
This methi paratha recipe I learned 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 chili 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
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 of 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.
6. Dust the dough ball with some flour and then start rolling the paratha.
7. Roll the dough into medium sized rotis or rounds.
Cooking methi paratha
8. Place the paratha on a hot tawa or griddle.
9. When one side is a 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.
This way make all the parathas. While making the second paratha, don’t forget to wipe the skillet with a kitchen napkin if there is any excess whole wheat flour on it.
Serve methi paratha hot with pickle or curd or butter. They can also be packed for lunch boxes or for short journeys.
You can also stack them in a roti basket or casserole and serve them warm or at room temperature later. Best to serve them hot for best taste.
More paratha recipes
- Vegetable paratha (Made with mixed vegetables).
- Aloo paratha (Spiced potato stuffed flatbread)
- Paneer paratha (Flatbread with Indian Cottage Cheese Stuffing)
- Palak paratha (Spinach Flatbread)
- Onion paratha.
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- 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
- 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 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. They can also be packed for lunch box with mango pickle or lemon pickle.
Nutrition Info Approximate values
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