This That More

  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Subscribe
  • About Me
  • Contact Us
×
Home » Recipes » Meal Types

METHI PARATHA RECIPE

Published: Jan 21, 2025 · Modified: Feb 8, 2025 by Gari · This post may contain affiliate links · 1 Comment

Sharing is caring!

196 shares
  • 34
Jump to Recipe Jump to Video

Do you know that feeling when you crave something warm, comforting, and packed with flavor? That’s exactly what Methi Paratha is for me. It’s one of those simple joys—fresh fenugreek leaves mixed into a soft dough, rolled out, and cooked until golden brown with just enough crisp and chew. It fills the kitchen with an earthy, homey aroma that instantly makes you hungry.

Side shot of stack of methi paratha recipe on a white plate with cilantro at the background.

Growing up, methi paratha was a staple in my home, especially during winter when fresh methi is in abundance. My mom would knead the dough in the morning, and by lunchtime, we’d be tearing into hot parathas with homemade pickles and a spoonful of yogurt. And let me tell you—nothing beats that combination.

The best part? It’s super easy to make! Whether you’re a beginner in the kitchen or a pro at flipping parathas, this recipe is as straightforward as it gets. So, let’s get started and make some delicious, heartwarming Methi Ka Paratha that will have you reaching for seconds (or thirds!).

You can also try my Amritsari Kulche, which is basically Indian kulcha filled with potato stuffing. Also try my homemade naan made without using just yeast.

Jump to:
  • ABOUT THIS METHI PARATHA RECIPE
  • INGREDIENTS
  • HOW TO MAKE METHI PARATHA
  • SERVING
  • STORAGE
  • EXPERT TIPS
  • FAQs
  • RECOMMENDED RECIPES
  • Methi Paratha Recipe (Punjabi Methi Paratha Recipe)
Image of methi roti which is rolled over another methi paratha on a white plate.

ABOUT THIS METHI PARATHA RECIPE

This Punjabi Methi Paratha Recipe, often called Methi Roti or Methi ka Paratha, is easy to make, healthy, wholesome, and flavorful. This Indian flatbread uses fenugreek leaves (fresh methi leaves), ginger, garlic, whole wheat flour, and Indian spices. It. is soft, slightly crispy, packed with earthy, slightly bitter yet delicious, and it pairs perfectly with yogurt and Indian pickle (or achaar) on the side, along with a cup of hot masala chai.

Why you'll love this recipe?

  1. Healthy & Nutritious: Fresh fenugreek leaves are packed with iron, fiber, and essential nutrients, and hence, this parantha is a perfect recipe for a balanced meal.
  2. Weight Loss: It helps in weight loss if you can limit oil use. Add 1 teaspoon of oil and pair it with fat-free yogurt, and you will have a calorie deficit meal at home.
  3. Quick & Easy: It doesn't require a lot of ingredients or preparation. All you need to do is mix methi leaves with flour and basic Indian spices, and these parathas can be cooked in no time.
  4. Perfect for any meal: You can enjoy them for breakfast, lunch, or dinner, which is totally satisfying.
  5. Great for Meal Prep: This Methi Paratha stays fresh longer, so they are ideal for lunchboxes, travel, or picnics.
Imge of stack of methi parathas with a big spoonful of butter.

INGREDIENTS

  • METHI (FENUGREEK) LEAVES: Methi leaves usually have a bitter flavor but go great in these Paranthas. Adding fresh Mint leaves with them enhances the flavor of the flatbreads even more.
  • WHEAT FLOUR: Whole wheat is the main ingredient for making Indian flatbread. You can also make it using all-purpose flour, but making it with wheat flour is way healthier.
  • YOGURT: Usually, flatbreads are made with water, but adding yogurt makes the paratha soft. Adding 1-2 tablespoons will do the magic, but it is totally optional.
  • GARLIC: Garlic has a distinctive flavor and, when added to Indian flatbread, gives an amazing taste.
  • SPICES: For any Indian cooking, spices are a must, and this Indian flatbread is no different. All Indian spices (Red chili powder, garam masala powder, roasted cumin powder, turmeric powder, anardana powder, and salt) have been added.
  • GREEN CHILIES: To give heat to the flatbreads and to enjoy the flavor even more, green chilies are added.

See the recipe card for quantities!

HOW TO MAKE METHI PARATHA

Image of a bowl with whole wheat flour, fenugreek leaves, ginger, garlic, and Indian spices in it.
1. STEP-1- RINSE & CUT FENUGREEK LEAVES: Pluck the methi leaves from the stem first. Then, rinse the methi leaves thoroughly and strain all the water. Then, chop them finely.
Image of the dough in a white bowl.

2. STEP 2 - MAKE THE DOUGH: Add the chopped methi leaves, garlic, green chilies, spices, and yogurt (optional) in the flour and knead the dough. Once the dough is prepared, let it rest for 15-30 minutes.

Image of methi paratha dough rolled in balls with 1-inch diameter in size.

3. STEP 3 - MAKE BALLS FROM THE DOUGH: Cut the dough into equal sizes and form balls from them. The ball should be of 1-inch diameter in size.

Image of rolled dough until flat.

4. STEP 4 - ROLL: Add flour to the ball and start rolling it until it is flat and shaped like a roti or parantha.

Image of paratha on a hot tawa.

5. STEP 5: Place the paratha on a hot tawa.

Image of crispy methi paratha cooked both sides.

6. STEP 5 - COOK: Cook the paratha in a pan by brushing oil on both sides. Once one side is cooked, flip it and cook the other side too. Serve with Yogurt & Green Chutney or Indian Pickle.

SERVING

This recipe of methi paratha pairs well with:

  1. Achaar/ Indian Pickle
  2. Yogurt
  3. Green Chutney
  4. Aloo Sabzi
  5. Masala Chai for a cozy breakfast.

STORAGE

Refrigerator: You can store cooked paratha in an air-tight container and keep it at room temperature for 24 hours. For longer storage, you can place it in the fridge for up to 3 days and then reheat it on tawa before serving.

Freezer: Cook the paratha partially so that they won't stick when freezing. Place parchment paper between two parathas before freezing. Before serving, reheat on hot tawa until hot and crisp.

Methi Paratha served on a black plate with yogurt.

EXPERT TIPS

  1. Fresh Meth Leaves: Fresh fenugreek leaves bring the best flavor to the recipe, but if they are unavailable, then you can also use Kasuri methi. Just make sure to use crushed kasuri methi in smaller quantities.
  2. Reduce Bitterness: Usually, in the United States, I have never found methi leaves that are too bitter. But if you want to reduce the bitterness, simply soak the methi leaves with salt for 15 minutes. Then rinse them and use it in the recipe.
  3. Rest the Dough: Once the dough is prepared, let it rest for 15-30 minutes. This will result in softer parathas and also make the rolling easier.
  4. Softer Paratha: You can use 1 spoonful of ghee or yogurt to make paratha softer.
  5. Roll Evenly: Make sure the paratha is evenly rolled—not too thick or thin—so it cooks properly without becoming hard or undercooked.
  6. Don't Overuse Flour while Rolling: Too much dry flour can make the paratha dry. Instead, use a little oil to prevent sticking.
  7. Cook on Medium heat: Cooking on medium heat ensures even cooking. If the tawa is too hot, the outside will cook too fast while the inside remains raw.
  8. Press while Cooking: Use a spatula or cloth to press the paratha gently while cooking. This helps it puff up and become soft.
  9. Store Properly: Keep cooked parathas in a covered container or wrap them in a cloth to retain moisture.
  10. Freeze for meal Prep: Half-cook the parathas, cool them, and store them in a zip-lock bag with parchment paper between each. Cook fully when needed.

FAQs

Can I make Punjabi Methi Paratha Recipe without using fresh fenugreek leaves?

Yes! If you don't have fresh methi leaves, use Kasuri Methi in the recipe. Crush Kasuri Methi before adding, just add 1-2 tablespoon of kasuri methi with 1 cup of wheat flour.

How do I make Methi Paratha soft?

To make it soft:
1. Knead the dough and let it sit for 15-30 minutes before rolling.
2. You can also add 1-2 tablespoons of yogurt. That helps in keeping the paratha soft for a longer time.
3. Do not cook or roast the paratha for a longer time. Remove the paratha when it turns golden and all the sides are cooked.

Is methi paratha good for weight loss?

Yes! It is high in fiber, which helps digestion and keeps you full for longer. Some extra tips:
1. Add less oil when cooking.
2. Pair with fat-free yogurt instead of full cream.
3. To make it healthier, You can also combine oats and millet flour with whole wheat.

Why is my Methi Paratha bitter?

Fresh methi leaves are usually a little bitter, but to reduce it:
1. To make dough, You can chop methi leaves finely before adding them to the flour.
2. Add salt over the fenugreek leaves and let it sit for 10 minutes. Then, wash it and use it in the recipe.

How do I prevent my parathas from becoming hard?

1. Let the dough rest for 15-30 minutes before you start rolling.
2. Do not make parathas too thick or too thin.
3. Do not cook/roast parathas on high heat. Always cook on medium heat.

What is the difference between Methi Paratha and Methi Thepla?

Methi Thepla is also an Indian flatbread popularly from Gujarat that is made using a combination of flours, including besan and jowar, along with whole-wheat flour with methi leaves and yogurt. While Methi Paratha is a Punjabi recipe that is made only with whole-wheat flour.

Image of a bite of methi paratha dipped in yogurt with the whole paratha on the black plate.

RECOMMENDED RECIPES

  • Image showing dollop of butter added to stack of gobi parathas.
    GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
  • Tofu Bhurji on a toasted bun.
    TOFU BHURJI (HEALTHY BREAKFAST SCRAMBLE)
  • This Vegan Shakshuka with Chickpeas is an easy recipe and requires minimal ingredients. Chickpeas are added in delicious tomato sauce along with spices. It can be served in breakfast or brunch with crusty bread of your choice. #shakshuka #chickpeas #vegetarianrecipes #breakfast
    VEGAN SHAKSHUKA WITH CHICKPEAS
  • Rava Idli lined on a gray plate.
    RAVA IDLI RECIPE
See more Breakfast →
Side shot of stack of methi paratha rcipe on a white plate with cilantro showing at the background.

Methi Paratha Recipe (Punjabi Methi Paratha Recipe)

Gari
Do you know that feeling when you crave something warm, comforting, and packed with flavor? That’s exactly what Methi Paratha is for me. It’s one of those simple joys—fresh fenugreek leaves mixed into a soft dough, rolled out, and cooked until golden brown with just enough crisp and chew. It fills the kitchen with an earthy, homey aroma that instantly makes you hungry.
Print Recipe Pin Recipe
Share by Email Rate this Recipe
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Resting Time: 20 minutes mins
Total Time 30 minutes mins
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 138 kcal

Equipment

Mixing Bowl
Tawa

Ingredients
  

  • 1 cup Whole-wheat flour Chapatti Flour
  • 1 cup Fenugreek Leaves chopped
  • 2 cloves Garlic chopped
  • 1 ½ inch Ginger chopped
  • 1 teaspoon Turmeric Powder
  • ½ tsp Mango/Amchur Powder
  • ½ teaspoon Anardana Powder
  • ½ teaspoon Roasted Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Salt as needed
  • Red Chili Powder as per taste
  • 2 Green Chili, chopped or as per taste
  • 1 tablespoon Yogurt optional
  • ¾ cup Water
  • 2-3 tablespoon Oil/Ghee for greasing
Prevent your screen from going dark

Instructions
 

Making Dough:

  • First, pluck the methi leaves from the stem. Then, rinse the methi leaves thoroughly and strain all the water. Then, chop them finely.
    1 cup Fenugreek Leaves
    Image of a bowl with whole wheat flour, fenugreek leaves, ginger, garlic, and Indian spices in it.
  • In a bowl, add flour. Next, add spices, ginger, garlic, methi leaves, green chili, yogurt, and water. Let the dough rest for 15-30 minutes.
    (Note: add water gradually, don't add water all at once. If adding yogurt, you might need ½ cup of water).
    1 cup Whole-wheat flour, 2 cloves Garlic, 1 ½ inch Ginger, 1 teaspoon Turmeric Powder, ½ teaspoon Mango/Amchur Powder, ½ teaspoon Anardana Powder, ½ teaspoon Roasted Cumin Powder, 1 teaspoon Garam Masala Powder, 1 teaspoon Salt, Red Chili Powder, 2 Green Chili, chopped, 1 tablespoon Yogurt, ¾ cup Water
    Image of the dough in a white bowl.

Rolling Thepla:

  • Take a small part from the dough and roll it into a medium-sized ball.
    Image of methi paratha dough rolled in balls.
  • Wrap in some dry flour and lay on the cutting board and flatten it using palm.
  • With a rolling pin, begin to roll the paratha till it's 5-6 inches in diameter.
    Image of rolled dough shaped like a paratha.

Making Paratha:

  • On a hot tawa or pan, place the prepared paratha. When bubbles start forming, flip it.
    Image of paratha on a hot tawa.
  • Spread oil on one side and flip the paratha again.
    2-3 tablespoon Oil/Ghee
  • Now spread oil on other side and flip couple of times, till both sides are cooked and get golden spots.
    Image of crispy methi paratha cooked both sides.
  • Remove Paratha from Tawa and repeat process for rest of the dough.
  • Serve the methi paratha with Yogurt & Green Chutney or Indian Pickle.

Video

Nutrition Facts
Methi Paratha Recipe (Punjabi Methi Paratha Recipe)
Amount per Serving
Calories
 
138
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
587
mg
26
%
Potassium
 
136
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
0.4
g
0
%
Protein
 
7
g
14
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Don't forget to check out FAQs for more details, as they can be really helpful. 
 
TIPS
  1. Fresh Meth Leaves: Fresh fenugreek leaves bring the best flavor to the recipe, but if they are unavailable, then you can also use Kasuri methi. Just make sure to use crushed kasuri methi in smaller quantities.
  2. Reduce Bitterness: Usually, in the United States, I have never found methi leaves that are too bitter. But if you want to reduce the bitterness, simply soak the methi leaves with salt for 15 minutes. Then rinse them and use it in the recipe.
  3. Rest the Dough: After preparing the dough, rest for 15-30 minutes. This will make the parathas softer and easier to roll.
  4. Softer Paratha: You can use 1 spoonful of ghee or yogurt to make paratha softer.
  5. Roll Evenly: Make sure the paratha is evenly rolled—not too thick or thin—so it cooks properly without becoming hard or undercooked.
  6. Don't Overuse Flour while Rolling: Too much dry flour can make the paratha dry. Instead, use a little oil to prevent sticking.
  7. Cook on Medium heat. Cooking on medium heat ensures even cooking. If the tawa is too hot, the outside will cook too fast, while the inside will remain raw.
  8. Press while Cooking: Use a spatula or cloth to press the paratha gently while cooking. This helps it puff up and become soft.
  9. Store Properly: Keep cooked parathas in a covered container or wrap them in a cloth to retain moisture.
  10. Freeze for meal Prep: Half-cook the parathas, cool them, and store them in a zip-lock bag with parchment paper between each. Cook thoroughly when needed.
STORAGE
Refrigerator: Cooked paratha can be stored in an airtight container at room temperature for 24 hours. It can be stored in the fridge for up to 3 days, then reheated on a tawa before serving.
Freezer: Cook the parathas partially so they won't stick when frozen. Place parchment paper between two parathas before freezing. Before serving, reheat on a hot tawa until hot and crisp.
 
If you love the recipe, then Please Like & Leave a Comment!
 
 
 
Keyword methi ka paratha, methi paratha, methi paratha recipe, methi roti, punjabi methi paratha recipe, recipe of methi paratha
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!

More Meal Types

  • A white bowl with potatoes and green onions
    SMASHED POTATO SALAD
  • A close up shot of carrot halwa with khoya in a spoon.
    CARROT HALWA WITH KHOYA
  • Aloo Tikki Burger served with potato fries on a black plate.
    ALOO TIKKI BURGER
  • Image of closeup shot of gujiya recipe placed over rose petals.
    GUJIYA RECIPE

Sharing is caring!

196 shares
  • 34

Comments

    5 from 1 vote

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Amit says

    January 23, 2025 at 11:52 pm

    5 stars
    This looks like such a delicious kid-friendly breakfast option.

    Reply

Hey, I'm Gari!

Hi, I'm Gari. Welcome to my Blog, where curiosity meets creativity! I am a content creator and food photographer. Thanks for stopping by. Let's explore, learn, and innovate together!

Meet Gari

Spring Recipes

New Recipes

  • Image showing thandai masala in a mason jar with the golden spoon.
    THANDAI POWDER

  • Featured image of tandoori paneer tikka served in a olive green bowl with sliced onions.
    TANDOORI PANEER TIKKA

  • Image of Punjabi samosa with one open samosa.
    PUNJABI SAMOSA RECIPE

  • A small bowl filled with dahi bhalla chaat placed in the palm.
    DAHI BHALLA (DAHI VADA CHAAT)

Footer

↑ back to top

ABOUT

  • Privacy Policy
  • About Us
  • Contact

SUBSCRIBE

  • Sign Up! for emails and updates

COOKING

  • 40+ VEGETARIAN SUMMER RECIPES
  • INSTANT POT RICE RECIPES

As an Amazon Associate, I earn from qualifying purchases.

COPYRIGHT © 2025 THIS THAT MORE

196 shares
  • 34Facebook
  • X
  • Pinterest
  • WhatsApp
  • Mix
  • Threads

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.