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101 Comments

  1. Come winters, come fresh methi greens. And when turned into parathas, these are so delicious. Love this recipe.5 stars

  2. Super easy to make and so tasty! I was told to add some jaggery to the dough in order to reduce the bitterness of the fresh methi leaves (which I, for one, have never had any trouble with) and some ajwain seeds, too.

    They turned out great like that, but since I used your recipe as a base, I am very grateful and give you full credit for the result, since I definitely need some tried and tested measurements and detailed step-to-step instructions when making bread (something I have yet to master).

    Greetings from a big fan of your recipes living in Spain.5 stars

    1. Thanks a lot. If the fenugreek leaves are not bitter, jaggery need not be added. Ajwain seeds can be added though. Glad that you like the recipe. Making bread or for that matter flat breads is not that difficult. With more practice it becomes simple and easy. Thanks again.

      1. I agree 100%: jaggery is definitely not needed here. I probably added too little for it to have any meaningful impact on the final result, anyway, so I suspect it would’ve been just delicious without it.

        I do think the ajwain gave a special touch, though. Will definitely be doing another batch this week. Thanks again.

  3. Made these today for the first time, so good ! ? I will be making many times. I put the add-in spices you recommended in small amounts, and next time I will add more methi leaves to the dough too.

    I’m just a home cook, I don’t have a blog or website or social media for cooking, however I can see how much work it is to write out these recipes in detail and upload all the photos and tips things. We home cooks appreciate so much ! Thx ! ?5 stars

    1. Thank you. Oh yes, it does take plenty of time and effort to write and maintain the blog. Thanks for the understanding. Also thanks for the feedback on the recipe. You can always adjust the spices and herbs according to your taste preferences.

  4. Dear Dassana, Excellent recipes and explanations. Any beginner can make your recipes. I feel each and everyone should learn how to cook their ethnic food at home. You give the best to your family.

  5. Hello Mam.
    I have loved your site so far! I have been able to try only a few of your recipes yet.
    I am a complete newbie to cooking. I wanted to ask what exactly does 1 cup measure to ? Is this the same as ‘1 cup’ of baking measurement cups (= 8 oz) ?
    Is there any utensil I can substitute from the ones more commonly seen in an Indian household ?
    Please help mam.
    Thank you.

    1. Hi Sristy, thank you. I will reply you in detail by tonite on the email. Yes in my recipes, the 1 cup measure is the standard American measuring cup which is 8 oz. In baking recipes, you cannot use any utensil, but in some Indian recipes, you can use a small bowl or a small glass.

    1. the recipe method will be the same, but only the quantity of dried methi leaves will be less. you can use about 2 to 3 tablespoons dried methi leaves (kasuri methi). the rest of the ingredients will be the same.

  6. 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.4 stars

  7. 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

  8. 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.

  9. 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.5 stars

  10. 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.4 stars

    1. 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 minutes. the mud settles at the bottom. then invert the bowl carefully and drain all the water. repeat the process 3 to 4 times. in the methi mushroom recipe post, i have shared a detailed method of cleaning methi leaves.

  11. 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..5 stars

    1. 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.

  12. 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…????5 stars

  13. Hi Dassana…. tried most of your methi recipes…. they all came out very well & was appreciated by everyone at home.

  14. 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…4 stars

  15. 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..5 stars

    1. 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.

  16. 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!

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

  18. 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.

  19. 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..5 stars

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

  21. 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.

    1. thanks a lot himani for your kind, motivating and positive feedback. so i am on the right track as far as recipes and writing is concerned. glad to know this.

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

  23. 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.5 stars

  24. Today i hv prepared this methi paratha it was vry tasty n my son n. My husband liked this methi parotha