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methi paratha recipe

Methi Paratha

Shikha
Soft and healthy parathas made with fenugreek leaves, wheat flour and few other spices. A perfect recipe for breakfast as well as lunchtime.
5 from 1 vote
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Breakfast, Main Course
Cuisine Indian
Servings 3 people
Calories 451 kcal

Equipment

  • A Large Bowl
  • A colander
  • A flat pan or Tawa

Ingredients
  

Instructions
 

  • Take out all the leaves from the methi bunch and roughly chop them. Keep them aside.
    chopped methi leaves
  • Take a large bowl and add whole wheat flour in it. Add Mix salt, cumin powder and red chilli powder in the flour.
    flour and spices
  • Add chopped fenugreek leaves and mix well with the flour.
    adding fenugreek leaves
  • Now, gradually add water for kneading the dough. 
  • 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).
    rolled parathas
  • 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.
    paratha on tawa
  • 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.
  • Methi parathas are ready.
    methi paratha recipe

Notes

  • 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 these parathas 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 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.

Nutrition

Calories: 451kcalCarbohydrates: 68.6gProtein: 14.6gFat: 11.8gSaturated Fat: 1.2gCholesterol: 1mgSodium: 782mgPotassium: 8mgFiber: 13gSugar: 3.4gCalcium: 387mgIron: 7mg
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