About the Recipe
Methi Paratha is a soft, spiced flatbread made with fresh methi (fenugreek) leaves kneaded directly into whole wheat flour. A regular in North Indian kitchens, this paratha is loved for its slightly bitter, earthy flavor and nutritional value — rich in iron, fiber, and vitamins.
It’s easy to make, ideal for meal prep, and stays soft for hours — making it perfect for tiffin boxes or road trips.
Ingredients (Makes 6–8 parathas)
1½ cups whole wheat flour (atta)
1 cup fresh methi leaves, finely chopped
1 green chili, finely chopped (optional)
½ inch ginger, grated
½ tsp ajwain or jeera
½ tsp turmeric powder
½ tsp red chili powder
Salt to taste
1 tbsp oil or ghee
Water to knead
Ghee or oil for roasting
How to Make Methi Paratha (Step-by-Step)
1. Clean & Chop Methi Leaves
Pluck methi leaves from stems, rinse 2–3 times in water, and finely chop.
Optional: Sprinkle a little salt and rest for 5 mins to reduce bitterness, then squeeze gently.
2. Prepare the Dough
1. In a mixing bowl, add flour, chopped methi, ginger, green chili, spices, and salt.
2. Add oil and mix well.
3. Gradually add water and knead into a soft dough.
4. Rest the dough for 15–20 minutes.
3. Roll the Parathas
Divide dough into medium-sized balls.
Roll each ball into a disc, 6–7 inches wide, dusting lightly with flour.
4. Cook the Parathas
Heat a tawa. Place the paratha and cook until golden spots appear on both sides.
Apply ghee or oil and roast until fully done and crisp at the edges.
Serving Suggestions
Serve hot with curd, pickle, or chutney
Great with masala tea for a light meal
Can be packed in foil for lunch or travel
Tips for Best Methi Parathas
Always chop methi finely for even mixing
Use fresh leaves, not overgrown or yellow ones
Resting the dough enhances flavor and softness
Can be frozen half-cooked and reheated when needed
Variations
Add grated paneer or boiled potato for extra protein
Use kasuri methi when fresh methi isn’t available (reduce quantity)
Mix in yogurt while kneading for extra softness
The Pinch of Masala 