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.
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.
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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?
- 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.
- 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.
- 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.
- Perfect for any meal: You can enjoy them for breakfast, lunch, or dinner, which is totally satisfying.
- Great for Meal Prep: This Methi Paratha stays fresh longer, so they are ideal for lunchboxes, travel, or picnics.
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
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.
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.
4. STEP 4 - ROLL: Add flour to the ball and start rolling it until it is flat and shaped like a roti or parantha.
5. STEP 5: Place the paratha on a hot tawa.
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:
- Achaar/ Indian Pickle
- Yogurt
- Green Chutney
- Aloo Sabzi
- 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.
EXPERT TIPS
- 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.
- 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.
- 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.
- Softer Paratha: You can use 1 spoonful of ghee or yogurt to make paratha softer.
- Roll Evenly: Make sure the paratha is evenly rolled—not too thick or thin—so it cooks properly without becoming hard or undercooked.
- Don't Overuse Flour while Rolling: Too much dry flour can make the paratha dry. Instead, use a little oil to prevent sticking.
- 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.
- Press while Cooking: Use a spatula or cloth to press the paratha gently while cooking. This helps it puff up and become soft.
- Store Properly: Keep cooked parathas in a covered container or wrap them in a cloth to retain moisture.
- 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
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.
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.
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.
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.
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.
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.
RECOMMENDED RECIPES
- GOBI PARATHA RECIPE (STUFFED CAULIFLOWER PARATHA)
- TOFU BHURJI (HEALTHY BREAKFAST SCRAMBLE)
- VEGAN SHAKSHUKA WITH CHICKPEAS
- RAVA IDLI RECIPE
Methi Paratha Recipe (Punjabi Methi Paratha Recipe)
Equipment
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
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
- 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
Rolling Thepla:
- Take a small part from the dough and roll it into a medium-sized ball.
- 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.
Making Paratha:
- On a hot tawa or pan, place the prepared paratha. When bubbles start forming, flip it.
- 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.
- Remove Paratha from Tawa and repeat process for rest of the dough.
- Serve the methi paratha with Yogurt & Green Chutney or Indian Pickle.
Video
Notes
- 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.
- 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.
- Rest the Dough: After preparing the dough, rest for 15-30 minutes. This will make the parathas softer and easier to roll.
- Softer Paratha: You can use 1 spoonful of ghee or yogurt to make paratha softer.
- Roll Evenly: Make sure the paratha is evenly rolled—not too thick or thin—so it cooks properly without becoming hard or undercooked.
- Don't Overuse Flour while Rolling: Too much dry flour can make the paratha dry. Instead, use a little oil to prevent sticking.
- 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.
- Press while Cooking: Use a spatula or cloth to press the paratha gently while cooking. This helps it puff up and become soft.
- Store Properly: Keep cooked parathas in a covered container or wrap them in a cloth to retain moisture.
- 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.
Amit says
This looks like such a delicious kid-friendly breakfast option.