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%Methi Paratha recipe debjanir rannaghar

Methi Paratha

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Nutritious yet tasty Methi Paratha prepared with whole wheat flour, fresh fenugreek leaves, and a few spices.


Units Scale
  • 300g Whole Wheat Flour (2 Cup)
  • Extra Flour for dusting
  • 1 bunch Methi/ Fresh Fenugreek Leaves (around 1 Cup)
  • 1/4 Tsp. Ginger (julienned)
  • 1/2 Tsp. Chopped Garlic
  • 1/4 Tsp. Chopped Green Chili
  • 1 cup Sour Curd (for kneading)
  • 1/2 Tsp. Carom Seed
  • 1 Tsp. Salt or to taste
  • Lukewarm Water as required apart from the curd
  • 3 Tbsp. Ghee/ Vegetable Oil: (for making the dough and as required for frying)


  1. Wash and Chop Methi leaves.
  2. Take Whole Wheat Flour along with 2/3 Tsp. salt in a bowl and mix both.
  3. Now add Carom seed, chopped Methi leaves, julienned Ginger, Chopped Garlic, and Chopped Green Chili and mix again.
  4. Now add the sour card and 1 Tsp. Oil/ Ghee to the Flour mixture and start kneading.
  5. Add the required lukewarm water and make a semi-soft dough.
  6. Divide the dough into 8 equal portions and make balls of each portion
  7. Now heat a Tawa on medium heat to make the Paratha.
  8. Take one dough ball and upon dusting some flour roll it to make a medium thick round shape Roti/ flatbread.
  9. Place the Roti over hot Tawa and start roasting on medium flame.
  10. Once the Roti is almost half cooked from one side flip it over and start roasting again.
  11. Now pour around 1/2 Tsp. Oil or Ghee from the side of the Paratha and reduce the flame.
  12. Using a spatula press the paratha and flip it to cover another side with the Oil/ Ghee.
  13. Flip it as required until the paratha is crisp and golden from both sides.
  14. Serve Methi Paratha hot with your choice of Side or Raita.


  • In case you are not making the Paratha, the dough can be stored in an airtight container in the refrigerator. I do the same.
  • If Making on the same day, give the dough rest for at least 30 minutes before making the Paratha.
  • Instead of Green Chili, you can use Red Chili Powder.
  • Curd can be skipped and replaced with the required water.
  • Prep Time: 10
  • Cook Time: 15
  • Category: Main
  • Method: Cooking
  • Cuisine: North Indian


  • Serving Size: 50g
  • Calories: 269
  • Sugar: 3.1g
  • Sodium: 422mg
  • Fat: 7.4g
  • Saturated Fat: 4.5g
  • Carbohydrates: 41.4g
  • Fiber: 1.5g
  • Protein: 7.7g
  • Cholesterol: 19mg
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