Methi Paratha Recipe « How to make Methi Paratha

  • Yield : 15-20
  • Servings : 6-7
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 40m

Whenever I go to the market, or the Indian grocery, I always get drawn to the fresh green vegetables and I just cannot resist buying them.  One huge favourite in my family is the methi paratha. The smell of fresh methi, as it cooks on the tawa, wafts into your nostrils, and you get up, from whatever it is that you are doing and walk to the kitchen, hypnotised. And then, those parathas disappear.

Methi parathas are best enjoyed at breakfast, lunch, dinner  or just as a snack. All you need is an excuse. So go on then, make them!


  • Fresh methi / fenugreek leaves- 1 bunch finely chopped
  • Alternative frozen methi- about 5 cubes thawed.
  • Atta- wholemeal flour about 1 1/2 to 2 cups
  • Besan- chickpea flour - about 1/4 cup
  • Salt
  • Red chilli powder- 1 tsp
  • Garam masala- 1/2 tsp
  • Turmeric powder- 1/2 tsp


Step 1

PREPARATION: Rinse and wash methi leaves several times, till clean. Chop finely. If using frozen methi, thaw it. Add salt , turmeric powder, chilli powder and garam masala. Mix well, cover and let sit for a while. The salt will make the vegetables sweat. After 10 minutes, mix everything. Add all the besan and keep kneading. Keep adding flour till you get a good consistency that you can roll out. It is not necessary to add all the flour. Add as much as is required. At this stage the dough will not be smooth. Just let it sit for a while. After about 15 to 20 minutes, the dough will be transformed and beautiful If it is too sticky, do not hesitate to add more flour.

Step 2

COOKING: Heat a tawa till hot. Make medium sized balls out of the dough and keep ready. Roll out the dough as thinly as possible and put on the hot tawa. After about a minute, flip over. Now brush oil on the topside of the paratha with a pastry brush, Put oil around the paratha. Flip over , apply oil to this side. Turn over and cook. Repeat till all parathas are ready.

Serve hot with yoghurt, pickle or ketchup!
Believe me these parathas start to disappear as soon as you make them!


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