Methi paratha are Indian flatbreads made with whole wheat flour, spices and fenugreek leaves aka methi leaves. These healthy, delicious & flavorful parathas are iron rich & make for a great breakfast or any time meal. “Methi” is a Hindi word for “fenugreek and “Paratha” is a word for “flatbreads”. So methi paratha are simply flatbreads with fenugreek leaves in them. While methi mean both fenugreek leaves and seeds, here in this recipe it is the leaves.
Fenugreek leaves apart from being nutritious, are also believed to help in the control of blood sugars and get rid of constipation. So it is ideal to include them in our diet regularly. In Indian cuisine we make plenty of dishes using these leaves like methi rice, methi pulao, aloo methi and methi thepla.
These methi paratha are wholesome & nutritious wheat flour flatbreads, flavored with fresh fenugreek leaves, spices and salt. With the freshest flavor and a perfect soft yet flaky texture, these homemade methi parathas are the absolute best!! Skip the store-bought frozen parathas and whip up the fastest and freshest recipe for these homemade leafy goodness.
In India, we make many different kinds of flatbreads for our everyday meal, among which parathas are a common kind. These are made in various ways, either stuffed, layered or plain.
About this recipe
These methi parathas are usually made plain and not layered. However my mom always made layered methi parathas for us so I make the same way as my kids too love them. In this post I have shown how to make the layered parathas as well the methi roti.
The main difference is in the way they are rolled. Also making the layered parathas takes a bit more time than the plain roti. If pressed for time I make the methi roti as they are super quick. Sometimes I roll these with jeera aloo to make rolls for my kids’ school. They love them that way.
These methi parathas taste great on their own as they are mildly spiced. They also go well with plain curd, raita, pickle, chutney, dal or any curry. If you have toddlers or young kids home, serve them with raita or lassi on the side.
How to make methi paratha (stepwise photos)
Cleaning & preparing methi leaves
Pluck only the leaves from the stalks of methi. Tender stalks are fine. Spray some vinegar and sprinkle some salt. Leave them for 5 minutes and rinse them well. This helps to get rid of the pesticide residue if any on the methi leaves. Discard the water and then repeat the rinse well a few times. Leave them in the colander and shake off gently so the excess water drains completely. You will need half cup fresh methi leaves for every cup of atta. You can use more if you prefer.
1. To a mixing bowl, add
- 2 cup wheat flour/ atta
- 1½ teaspoon grated garlic
- ¼ teaspoon red chili powder or 1 chopped green chili
- ¼ to ½ teaspoon garam masala powder or ajwain powder
- 1 cup finely chopped methi leaves, chopping this helps to bring out the flavors in fenugreek leaves
- 2 to 3 tbsps fresh yogurt/curd (optional)
2. Knead the dough with just enough warm water. Start with 1/3 cup and add more if required. Add 1 teaspoon oil.
3. Knead to a pliable dough. Set aside for about 30 minutes. Resting helps to digest the parathas easily. If you do not have time, make them right away.
Rolling methi paratha
4. Divide the dough to 8 to 9 equal sized balls. Roll them to balls.
5. Flour the rolling area. Sprinkle flour over the balls.
Layered triangle methi paratha
6. For making layered paratha, smear half teaspoon oil or melted ghee on the roti.
7. Fold it to half. Smear more oil or melted ghee again.
8. Next fold it again to make a triangle.
9. Roll it slightly to make a thick layered methi paratha.
10. 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.
11. Sprinkle some ghee or butter. Serve methi paratha hot with any curry or dal or chutney.
12. Roll it to a even sized paratha, slightly thicker than roti. Finish making all the parathas. Place them aside on a dry place.
Toasting methi roti
13. 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.
14. Smear ghee over the methi paratha.
Stack to keep them soft.
- Resting the dough for atleast 30 minutes makes super soft methi parathas. Also they are easier to digest as it works on the gluten too. However you can easily skip if you do not have so much time.
- Using a small amount of yogurt not only enhances the flavour of the methi parathas but also cuts down the bitter taste of the methi leaves and makes them more softer. However it is optional.
- Spices – use spices as per your choice. You can also add ginger in place or garlic. Green chilli in place of red chilli powder. Using spices is all optional and they still taste good if you serve with a curry, pickle or chutney.
- 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. This saves a lot of time on the day you make the methi parathas.
Ingredients (US cup = 240ml )
- 2 cup whole wheat flour (atta)
- 1 cup methi leaves (tightly packed, fenugreek leaves)
- ¼ teaspoon salt (adjust to taste)
- ¼ to ½ teaspoon garam masala or ajwain (carom seeds)
- 1½ teaspoon grated garlic
- ¼ teaspoon chilli powder or 1 green chili chopped
- 1 teaspoon oil for kneading
- 2 to 3 tablespoons ghee or oil for greasing layers
- ⅓ cup water (adjust as needed)
- 2 to 3 tablespoons yogurt (curd) (optional)
- Pluck methi leaves from the stems. Spray some vinegar and sprinkle salt all over and leave them for 5 minutes. Later rinse them well in a pot of water. Repeat rinsing a few times. Drain them to a colander and shake off so the excess water drains off.
- Chop the methi leaves and grate the garlic. If using green chilies fine chop them.
- In a bowl mix together, atta, salt, finely chopped methi leaves, curd (optional), garam masala, chili powder or green chilies and garlic.
- Begin to knead, adding water little by little to make a soft pliable non-sticky dough.
- Pour 1 tsp oil & knead again for a min or 2 until soft. You may rest the dough for 30 minutes if you have time. Resting also helps in getting softer parathas.
- Divide the dough to 8 portions. Roll them to smooth balls. Set aside.
How to make methi paratha
- Flour the rolling area, place a ball of dough on the flour. 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, smear half teaspoon ghee or oil all over the paratha. Fold it to half. Then repeat smearing ghee. Fold to a triangle. Roll this to a paratha of triangle shape. Refer stepwise pictures for understanding.
- This way 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 all over the methi paratha.
- 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 griddle with a kitchen towel before you proceed to toast the next one.
- Serve methi paratha with yogurt, chutney, 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)
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