methi paratha recipe
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4.46 from 22 votes

methi paratha recipe

methi paratha is a healthy breakfast recipe. whole wheat fenugreek flat breads. 
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: breakfasts, snacks
Cuisine: indian
Servings: 9 methi paratha
Calories: 184kcal
Author: Dassana Amit


  • 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


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 them warm or at room temperature later.


Calories: 184kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Sodium: 276mg | Potassium: 96mg | Fiber: 3g | Vitamin C: 0.7mg | Calcium: 112mg | Iron: 1.5mg