Go Back

Methi Paratha (Fenugreek Leaves Flatbread)

Methi Paratha is a simple, traditional North Indian flatbread prepared from methi (fenugreek leaves), whole wheat flour and just a few spices and herbs of your choice. Yes, you read it right - Just a few ingredients like carom seeds, cumin seeds, ginger, garlic and whatever spices you have in your pantry.
Methi Parathas are super easy to prepare
You can prepare the dough and refrigerate it for a week or more. It comes in handy when you don't have a meal plan, and you are planning to order some fast food from a restaurant. I assure you that the fast food craving will vanish and you will thank yourself for that meal prep you made when you had the time. Methi parathas are nutritious and healthy. Your kids will love them because these parathas are visually appealing too. They look flaky, layered, and delicious. It is also apt for the kids lunch box as these are no-fuss tasty parathas! And one of the best ways to make children eat their greens.
These parathas are mildly spiced but you can make them more spicy by adding chopped green chillies. The parathas don't need any side dish or curry as they taste very good on their own but are often paired with curd, pickle, or green chutney.
These yummy parathas are very versatile as they can be relished for breakfast, lunch, or dinner and even for the in-between sudden hunger pangs that strike you at any time of the day!
Methi Parathas are super healthy
Methi or Fenugreek leaves are considered to be a superfood that has multiple health benefits. They are rich in iron content, calcium, magnesium, and Vitamin D. The Indians prepare parathas with almost any green leafy vegetable. With methi leaves you can also prepare methi rice, aloo methi, methi thepla, and methi matar. So, if you want to give this recipe a try, go ahead!
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Breakfast, Dinner Recipe, Lunch Recipe
Cuisine Indian, North Indian
Servings 4 people

Equipment

  • 1 Deep pan for kneading the dough
  • 1 Iron pan
  • 1 Rolling Pin

Ingredients
  

  • 3 cups Methi leaves (finely chopped)
  • 2 cups Whole wheat flour
  • 1 tsp Ginger-garlic paste
  • 1 tsp Carom seeds (ajwain)
  • ½ tsp Cumin seeds
  • 1 tsp Red chilli powder (optional)
  • ½ tsp Garam masala (optional)
  • 3 tbsps Curd
  • ½ cup Warm water to knead the dough
  • 1 tsp Oil/ghee

Instructions
 

Preparation of the dough for Methi Paratha

  • Pluck the leaves from the methi stalks allowing only the tender stalks to remain. Wash well and soak it in turmeric water or vinegar for some time.
    This will remove the impurities if any. Rinse a few more times. Use a colander to drain water from the leaves.
    I am using 3 cups of methi leaves for 2 cups of whole wheat flour.
    Chop the methi leaves on a cutting board. Chopping the leaves will bring out the flavours of the methi.

Making the dough

  • 1. Make a dough in a mixing bowl with the following ingredients:
    Into the whole-wheat dough, add methi leaves, garlic-ginger paste, carom seeds, cumin seeds, red chilli powder, green chillies, garam masala, salt, and curd.
    Mix these ingredients with your hands by adding water little by little.
  • 2. As methi leaves tend to release water, the dough can get sticky if you add too much water at once.
    As the dough shapes up, add 1 tsp of oil or ghee. Then, knead it again so that it no longer sticks to your hand.
  • 3. Roll it up to a round shape. Set aside for 20 minutes for the flavours to set in.
    Roll the methi parathas by dividing the dough into equal parts or equal-sized balls.
  • 4. Dip the methi dough balls into some loose whole wheat flour and roll them into flat parathas.
    Cook one by one evenly on an iron tava or pan by smearing oil on both sides. Cook till they turn light golden brown on both sides.
    Serve hot with white butter, curd, salad, or green chutney.

Notes

Tips & Notes
Curd or yogurt helps in making the dough softer. It can balance out the mild bitterness of the methi leaves.
Use 1 boiled and mashed potato while preparing the dough as it makes the dough softer and flavourful.
A pinch of kasuri methi lends flavour to the paratha. However, it is purely optional.
This paratha can be made with even fewer spices because the methi leaves have a unique taste and aroma.
Some of the spices like carom seeds, chilli powder, and green chillies are optional.
Carom seeds are good for digestion and also add flavour to the parathas. 
Keyword carom seeds, chutneys, cumin seeds, curd, easy to make, fenugreek leaves, garam masala, ginger-garlic paste, green chillies, greens, kasuri methi, kid's lunchbox, methi leaves, mildly spiced, pickles, red chilli powder, salt, simple recipe, superfood, traditional Indian flatbread, versatile, whole wheat flour