Methi paratha recipe (methi roti)

Methi paratha are Indian flatbread made with whole wheat flour, spices and fenugreek leaves aka methi leaves. These healthy, delicious & flavorful methi paratha are iron rich. They are often eaten with a chutney, pickle or curd for breakfast or a meal. We personally love these with a raita or just eat plain with some lassi on the side.

Fenugreek / methi leaves apart from being nutritious also help to keep blood sugars in control and get rid of constipation. Making methi paratha is one of the easy ways to include methi leaves in our diet.

Methi roti & methi paratha are made at home for the kids’ lunch box when ever I have fresh fenugreek or methi leaves.

In this post I have shown how to make layered methi paratha and methi roti as well. Sometimes I also add some methi leaves to poori to make methi poori.

My kids love the triangle layered paratha hence I make it that way often.

Tips

If I have no time to leave the dough for soaking, then I use few tbsp of curd to cut down the soaking time. Adding curd also enhances the nutrition and taste.

Those who like to cut down the fats from yogurt can make without curd. They still turn out soft and good, but need to be rested for at least 20 minutes.

Adding curd also takes away the bitter taste of leaves, keeping the methi paratha very soft.

I usually pluck the methi leaves the same day I buy them and store them in a glass box lined with kitchen tissues.

This helps them to remain super fresh if they are not moist and not in contact with water.

Just before preparing the dough for the methi paratha, I soak them for a while in a large pot of water with some salt & vinegar sprinkled over.

This way any pesticide residue will be washed up in the water.

I rinse the methi leaves well in fresh water few more times. Drain them to a colander.

For more Methi recipes, you can check
Simple methi pulao
Methi rice
Aloo methi
Easy methi paneer

More Paratha recipes
Aloo Paratha
Paneer paratha
Palak paratha
Vegetable paratha

Preparation

1. Add wheat flour/ atta, grated garlic, chili powder or green chili and ajwain powder or garam masala powder if you like. Add finely chopped leaves, this helps to bring out the flavors in fenugreek leaves. You can add curd as well if you like.

2. Knead the dough with just enough warm water. Add little oil.

3. Knead to a pliable dough. Set aside for about 30 minutes. If you have used yogurt you can rest for 20 minutes. Keep the dough covered.

Rolling methi paratha

4. Make equal sized balls.

5. Flour the rolling area. Sprinkle flour over the balls.

6. Roll it to a even sized paratha, slightly thicker than roti. Finish making all the parathas. Place them aside on a dry place.

Frying methi roti

7. Heat a tawa, when hot, place the paratha and allow to cook. When you see the bubbles, flip it to the other side and cook.

8. Smear ghee over the paratha.

Layered triangle methi paratha

9. For making layered paratha, smear oil or melted ghee on the roti.

10. Fold it to half. Smear oil or melted ghee again.

11. Next fold it again to make a triangle.

12. Roll it slightly to make a thick layered methi paratha.

Toasting

13. Toast them on a hot tawa on a medium high flame. When you see tiny bubbles flip the methi paratha. Press it with the wooden spoon or with a kitchen tissue to puff it well.

Toast it on both the sides until lightly brown spots appear. Do not over cook they turn hard. Drizzle some ghee or oil. Stack the parathas one over the other to keep them soft. Also keep them covered until you serve.

14. Sprinkle some ghee or butter. Serve methi paratha with any curry or dal or chutney.

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