Methi Paratha (Fenugreek Leaves Flatbread)

Methi Paratha or Methi ka Paratha is an Indian flatbread recipe made with whole wheat flour, methi leaves (fenugreek leaves) and few spices. Fenugreek leaves are a good source of iron and beneficial in lowering blood sugar levels, reducing cholesterol levels, decreasing inflammation and help in appetite control.

If you’re looking for a recipe that is healthy and easy to make, this will be a good option. Methi leaves are easily available in any Indian store because of it’s wide use in Indian cuisine. But don’t confuse yourself with Kasuri methi. Kasuri methi is dried fenugreek leaves which we (Indians) use mostly in curries to enhance its flavour and aroma. However, you can make Kasuri methi parathas as well but the taste will vary.

The next question is what goes well with this methi ka Paratha? You can have it plain, with pickles like mango pickle, ginger pickle or lemon pickles, or with any raita or yoghurt. You can also have it with any curry. When I am in a hurry and have no time to sit and relax my meal, I coat these parathas with pickles, roll them like a Frankie and my handy meal is ready.

This recipe which I am going to explain here is without curd and onions and garlic. So if you are on a Jain food diet or vegan diet, this is a perfect recipe for you. Also, if you hate eating too much fat, I will explain a recipe variation without oil.

Ingredients for Methi Paratha

Fenugreek Leaves aka Methi leaves – The main ingredient of the recipe with so many health benefits and the main source of flavouring the parathas. It comes in a bunch but before using we have to remove leaves from the stem and use the leaves.

Whole wheat flour (atta) – Of course, you can’t make bread without using flour. You can also use gluten-free flour or refined flour/plain flour/maida. But we use more whole wheat flour in our day to day Indian kitchen because it contains fibre, unlike refined flour. Thus a bit healthy when we compare both.

Very few spices – like cumin powder and red chilli powder. You can also use chilli flakes or black pepper powder in place of red chilli powder.

Oil or ghee – for applying on bread while cooking. For vegan recipe, use oil.

How to Make Methi Paratha?

• Before starting the first step, I hope that you have already separated leaves from the stems of the methi bunch. If not, please do it because we need just methi leaves.

• Wash these leaves under the running cold water thoroughly so that should not be any dust particles in them. After washing, remove excess water from the leaves either by squeezing them with your palm or cover them in a muslin cloth and tap dry.

• Roughly chop all the leaves. You can also use your food processor or chopper for this purpose. I took 1 bunch of methi leaves (250 gm) for this recipe. But you can increase or decrease the quantity as per your requirements and likings. Anyhow the quantity of fenugreek leaves doesn’t matter in this recipe.

• Now, for preparing methi ka paratha dough, take a large bowl and add 2 cups of whole wheat flour into add. Mix 1 teaspoon of salt, 1/2 teaspoon of cumin powder and 1/3 teaspoon of red chilli powder in the flour.

• Add chopped fenugreek leaves and mix well with the flour.

• Now, gradually add water for kneading the dough. I used 1 3/4 cup of water. Remember that the dough should not be too soft because it’ll be difficult to roll and will be sticky. Also, the fenugreek leaves with salt release water after kneading which means you should always prepare dough when you’re ready to cook parathas. Don’t let the dough wait for long. So in a nutshell, the dough should be tight and little dry.

• Make medium-sized balls from this dough, flatten them and keep them aside.

• Take a rolling pin, coat a small ball in dry flour and shape these balls one by one into a round-shaped flatbread (just like Pitta bread).

• Heat a flat pan or Tawa. Add one of these parathas to it. Keep the flame on medium and let it cook for a while.
• When small light brown spots start appearing at the bottom, flip onto another side. Apply oil or ghee on the top (already cooked) side and once another side is cooked, flip it again and apply oil or ghee on this side. Cook from both sides when you see lots of tiny little brown spots.

• Repeat the process with all the parathas.
• Yummy methi paratha or methi ka paratha is ready to serve. 🙂

How to Store Methi Paratha?

You can store methi parathas after wrapping them in aluminium foils in an airtight container for 2 days at room temperature or for 3-4 days in the refrigerator.

Tips

• I pluck the leaves from methi bunch the same day I buy it from the grocery store and keep it in an airtight container in the refrigerator. So that I don’t need to rush on the day I prepare methi paratha or any other recipe from it. Please ensure that methi leaves are completely dry before putting them inside the fridge.
• You can adjust the level of spices as per your requirement.
• I repeat again that the dough for making methi paratha should not be too soft because it’ll be difficult to roll and will be sticky. Also, the fenugreek leaves with salt release water after kneading.
• You should always prepare dough when you’re ready to cook parathas. Don’t let the dough wait for long as it becomes moist and sticky.

Recipe Variations

There are so many variations of the methi paratha recipe, but the major ones are:

Methi Paratha with besan (gram flour)

Mix 1/2 cup besan (gram flour) with all dry ingredients and knead the dough. You may also add a little turmeric to get the perfect yellow colour.

Besan helps in making the parathas softer and it’s healthy too.

Methi Paratha with Kasuri methi

Take 1/2 cup of Kasuri methi in a bowl, add boiling water into it and let them soak for 10 minutes. Mix it with all dry ingredients while kneading the dough.

Thanks to MyFoodStory for this recipe variation.

4. Methi Paratha with curd

Some people add curd to their methi paratha especially when methi leaves are too bitter naturally. Add 1/4 cup curd or yoghurt in addition to all dry ingredients while kneading dough. But in this case, the dough should rest for 30 minutes to absorb curd well and also, adjust the quantity of water accordingly. Plus, these parathas will be softer and chewier.

Thanks to HebbarsKitchen for this recipe variation.

You can also check out my other delicious paratha recipes like aloo ka paratha and gobhi ka paratha. You can also try following recipe:

• Pudina Semiya /Pudina Shavige
• Aloo Masala
• Watermelon Sorbet

Frequently Asked Questions