methi paratha

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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, methi paratha recipe

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.

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

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methi paratha recipe

Methi Paratha

4.71 from 27 votes
Methi paratha is a healthy breakfast of whole wheat fenugreek flatbreads. 
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins

Cuisine Indian
Course: Breakfast, Snacks

Servings 9 methi paratha


  • 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

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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Comments are closed.


  1. Excellent recipe. I am enjoying and sharing it with my friends and family relations.5 stars

  2. Hello
    Where I’m living we get only dry leaves
    Will it work the same way?
    Thank you

    1. 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.

  3. 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

  4. 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



  6. 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

    1. 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.

  7. 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 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 the methi mushroom recipe post, i have shared a detailed method of cleaning methi leaves.

  8. Thank you for sharing. I have question. Can we saute methi and then add to atta? Is that ok?

    1. 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.

  9. 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.

    1. Sharvani, you can serve with aloo sabzi, aloo gobi, pumpkin sabzi or aloo matar sabzi.

  10. 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

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

  12. Hiii dasanna…I tried most of your re eipes..and went out husband liked it very much…for mehi paratha can we make dough at night…4 stars

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

  13. 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.

  14. 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!

    1. 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.

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

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

  16. 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.

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

  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

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

  19. 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.


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

  22. 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

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

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

    Mangesh Thakur