methi paratha

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.

methi paratha, methi paratha recipe

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.

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

Making methi paratha

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

Cooking 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 (clarified butter) 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 them warm or at room temperature later.

methi paratha recipe

More paratha recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Methi Paratha

4.59 from 24 votes
Methi paratha is a healthy breakfast of whole wheat fenugreek flatbreads. 
methi paratha recipe
Author:Dassana Amit
Prep Time:10 mins
Cook Time:30 mins
Total Time:40 mins
Servings (change the number to scale):9 methi paratha
(1 CUP = 250 ML)


  • 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


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.

NUTRITION INFO (approximate values)

Nutrition Facts
Methi Paratha
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Fat 9g14%
Sodium 276mg12%
Potassium 96mg3%
Carbohydrates 21g7%
Fiber 3g13%
Protein 4g8%
Vitamin C 0.7mg1%
Calcium 112mg11%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Dassana Amit

[avatar]namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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87 comments/reviews

  1. Do we have to let the dough rest for sometime ?4 stars

    • no need shruti. if you keep the dough to rest, then the methi leaves release more moisture and the dough can get sticky.

  2. Nice

  3. Super breakfast food

    • thank you.

  4. super recipe

    • thankyou bala 🙂

  5. Easy to cook.receipe is simple.

    • thankyou girija 🙂

  6. You are a saviour.can blindly follow your recepies

    • thank you very much kajal 🙂

  7. love your recipies.

    • thanks aysha.

  8. 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

    • 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.

  9. 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!

    • thanks for the positive review curtis. chives are my favorite and i do add them in these parathas instead of garlic. the variations are good.

  10. Can we add dry methi, instead of fresh ones ?

    • fathima, yes you can add. but reduce the quantity to 1-2 tbsp. but with fresh methi leaves parathas taste better.

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

    • welcome deepa. thanks for sharing your tip.

  12. most popular dish3 stars

  13. 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.

    • thanks amy. you can use 1/2 to 1 tbsp dried fenugreek leaves for 2 cups of whole wheat flour.

  14. Thanks for this recipe. I thought I will need to boil the leaves but its quite easy

    • welcome vivek

  15. Easy to make and very testy paratha.
    Thanks Dassana.4 stars

    • welcome sheetal

  16. very nice recipe and easy to make

    • thanks seema

  17. 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

    • thanks vivek. glad to know that recipes are helping you in cooking.

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

    • welcome sanjeet. glad to know. thanks for sharing positive feedback.

  19. Not only your recipes are awesome but you too are a wonderful soul….

    • thanks manjiri for this sweet comment.

  20. easy recipe

    • thanks rekha

  21. Very easy recipe.

    • thanks angana

  22. 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.

    • 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.

    • Nice…

  23. Thanks for wonderful recipe5 stars

  24. Superb it is…5 stars


  26. You and your recipe are great

    • thanks priyanka. god is great

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

    • thanks chitra for sharing your variation of methi paratha.

  28. 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

    • thanks jyothi for the motivating words.

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

    • thanks meena. i am glad you all liked the methi paratha.

  30. Really nice recipes. Thank you.

  31. It is Nice receipe i like and thankyou to show me ………………..

    Mangesh Thakur

  32. Yumm looking paranthas dear!

  33. The parathas look so filing…perfect treat for any meal!

  34. yummy paratha.. I love it

  35. love the flakiness of these parathas! 🙂