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.
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.
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.
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.
For best results follow the step-by-step photos above the recipe card
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
- 2 tbsp yogurt or dahi / curd
- 1 tsp grated garlic or lehsun
- 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.
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)
© Swasthi’s Recipes