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Methi paratha recipe (methi roti)

By swasthi , on February 14, 2020, 58 Comments, Jump to Recipe

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.

methi paratha

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.

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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.

methi

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.

Add wheat flour

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

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.

Knead to a pliable dough

Rolling methi paratha

4. Make equal sized balls.

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

Flour the rolling area

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

Roll it to a even sized paratha

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.

Heat a tawa
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8. Smear ghee over the paratha.

Smear ghee
easy methi paratha

Layered triangle methi paratha

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

layered paratha

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

Smear oil

11. Next fold it again to make a triangle.

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

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.

Toast them on a hot tawa

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

methi paratha recipe
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methi paratha recipe

Methi paratha

Methi paratha is one of the healthiest flat breads from Indian cuisine often made for breakfast or a meal. Fenugreek leaves are known as methi in Indian language. These flavor the parathas in a unique way. They are served with pickle, dal or raita.
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For best results follow the step-by-step photos above the recipe card

Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Servings7 parathas
AuthorSwasthi

Ingredients (1 cup = 240ml )

  • 1 cup whole wheat flour or atta
  • ½ cup fenugreek leaves or methi leaves tightly packed
  • salt as needed
  • ¼ tsp garam masala or ajwain (carom seeds)
  • 1/8 tsp chilli powder or 1 green chili chopped
  • 1 tsp oil for kneading
  • 2 tbsp oil or ghee for greasing layers
  • water as needed

optional

  • 2 tbsp yogurt or dahi / curd
  • 1 tsp grated garlic or lehsun
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Instructions

Preparation

  • In a bowl mix atta, salt, finely chopped methi leaves, curd, garam masala, chili powder or green chilies and garlic.
  • Begin to knead, adding water little by little to make a soft pliable dough.
  • Pour 1 tsp oil & knead again for a min or 2. Let this soak for at least 20 mins. Keep it covered.
  • Divide the dough to 6 to 7 parts. Roll them to smooth balls. Set aside.

How to make methi paratha

  • Flour the rolling area, place a ball of dough on the flour and dust it with flour evenly on both the sides.
  • Roll the ball to round shape parathas that are not very thin or thick. To make layered methi paratha refer step by step photos below.
  • Make 3 to 4 parathas and set aside.
  • Heat a tawa till hot on a medium high flame. Dust off the excess flour from the paratha. Transfer the methi paratha on the tawa.
  • Soon you will see tiny bubbles on the paratha, then flip it. Press down with a wooden spatula to help in puffing.
  • Drizzle some oil or ghee.
  • Flip it to the other side, repeat to press and cook till they are slightly browned and done thoroughly. Stack them one over the other to keep them soft.
  • Clean up the flour on the tawa or griddle with a kitchen towel before you proceed with the next one.
  • Serve methi paratha with dahi, dal or pickle.
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Notes

You can substitute 1/3 cup of the wheat flour with oats, chickpea or millet flour.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

NUTRITION INFO (estimation only)

Nutrition Facts
Methi paratha
Amount Per Serving
Calories 103 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 169mg7%
Potassium 71mg2%
Carbohydrates 12g4%
Fiber 1g4%
Protein 2g4%
Vitamin A 15IU0%
Vitamin C 0.2mg0%
Calcium 13mg1%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Comments

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  2. Megha Shanbhag says

    December 18, 2020

    5 stars
    Tried the receipe. Tasty and easy.

    Reply
  3. Dhanya says

    June 23, 2020

    5 stars
    very easy and simple method.

    Reply
  4. Aruna says

    April 6, 2020

    Really easy recipes. Your website for indian cuisine is my favourite. I am new to Mumbai so this is very handy for me. I did the panneer spinach and my daughter and husband loves it.
    Thanks for such an easy to follow website
    Regards
    Aruna Dixit

    Reply
    • swasthi says

      April 7, 2020

      Hello Aruna,
      You are welcome. Glad to know! Thank you so much. Hope you enjoy more recipes from here.
      🙂

      Reply
  5. Vivien says

    April 4, 2020

    Hi, is the dried up leaves/fenugreek still good to use as an alternative? I’m still new to indian cuisines

    Reply
    • swasthi says

      April 4, 2020

      Hi Vivien
      Yes they are still edible. They can be used to make paratha too. If they are completely dried and dehydrated you can add a teaspoon of this to any Indian curries. They add a lot of flavor. We call this as kasuri methi.

      Reply
  6. Prasuna says

    March 13, 2020

    Very simple and easy recipes. I really love ur blog .

    Reply
    • swasthi says

      March 14, 2020

      Thank you Prasuna!

      Reply
  7. Padma Rangachar says

    February 19, 2020

    Very nice mam.Thank you for sharing

    Reply
    • swasthi says

      February 28, 2020

      Welcome Padma

      Reply
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  9. Ankita amrit says

    February 18, 2020

    Hi mam. Your recipes are so helpful. I started trying them after i got married. Trust me, i knew no recipes. You rescued me😂. Thanks a lot and lots of love❤

    Reply
    • swasthi says

      February 18, 2020

      Hi Ankita
      You are welcome! So glad the recipes are helpful. Thank you so much!

      Reply
    • Christopher j dsouza says

      May 18, 2020

      Hi Swasthi whenever I want to try out a recipe I check your site first pure magic
      Thanks
      Chris

      Reply
      • swasthi says

        May 18, 2020

        Welcome Chris,
        Glad to know! Thank you so much!

        Reply
  10. Avishek Dan says

    January 26, 2020

    4 stars
    Tasted good with some sookhe aloo but I feel the wonderful taste/flavor of methi doesn’t come out in parathas like it does in curries like methi paneer.

    Reply
    • swasthi says

      January 28, 2020

      Thank you! Yes they will have only a mild taste and flavor of methi. You can add some kasuri methi for more flavor.

      Reply
      • Avishek Dan says

        February 5, 2020

        Thanks for the suggestion.

        Reply
  11. sowmya says

    October 12, 2019

    5 stars
    methi chappathi recipe worked out well.thankyou

    Reply
    • swasthi says

      October 12, 2019

      Welcome Soumya

      Reply
  12. radhika says

    January 29, 2019

    4 stars
    thanks for your receipe. I tried the same receipe twice… I felt it had bitter taste. do not know where I was wrong. people at home tell that the taste of methi is less

    Reply
    • swasthi says

      January 30, 2019

      Hi Radhika,
      You are welcome. Methi leaves do have slight bitter taste especially the baby or very young leaves. I usually add up to 1 cup methi leaves for 1 cup atta and we still don’t feel the bitter taste. You can try soaking them in salted water for some time and squeezing off the leaves to remove the bitterness. But that’s like killing the nutrition values. You can also try without chopping the leaves or using some curd to make the dough. To get more taste of methi you have to use more methi leaves that means more bitter taste.
      🙂

      Reply
  13. Poornap says

    January 5, 2019

    5 stars
    Thanks for the methi paratha recipe I also made your palak paratha and methi rice

    Reply
    • swasthi says

      January 5, 2019

      Welcome. thanks for trying

      Reply
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  15. Sampriti says

    January 3, 2019

    Can I skip garlic??

    Reply
    • swasthi says

      January 3, 2019

      yes

      Reply
  16. Sheela says

    December 28, 2018

    I have been following your recipes. You explain everything in such an easy way. Thank you ma’am.

    Reply
  17. Aude Robinson says

    August 26, 2018

    5 stars
    I have been using your recipes for quite a while now and I am so delighted… Thank you for all your hard work! Have you published your recipes yet? I hope you have!

    Reply
    • swasthi says

      August 26, 2018

      Hi Aude Robinson
      You are welcome. Thanks for trying the recipes. No I haven’t yet. May be sometime in future.
      Thanks again

      Reply
  18. Shil Gosavi& Shruti also says

    June 13, 2018

    It is very good

    Reply
    • swasthi says

      June 13, 2018

      Thank you

      Reply
  19. Arya says

    October 11, 2017

    5 stars
    Loved it with curd added. Thank you for the idea of adding curd.

    Reply
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  21. Rj says

    November 4, 2015

    5 stars
    Hi.whats the curry ,shown in pic,with which u served the roti?

    Reply
    • swasthi says

      November 4, 2015

      Hi Rj,
      That is methi malai matar. But any simple chutney too goes well with this paratha.

      Reply
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