Methi Paratha

Healthy and flavourful Indian flatbread made of whole-wheat flour, fenugreek leaves and spices. The addition of yogurt helps to balance the slightly pungent taste of fenugreek leaves.

Time: 30 minutes


Serves: 4

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  1. 11/2 cup whole wheat flour + 1/2 cup for rolling
  2. 3/4 cup finely chopped methi (fenugreek) leaves
  3. 1 teaspoon freshly ground garlic
  4. 1 teaspoon freshly ground ginger
  5. 1-2 green chillies, finely chopped
  6. 1 tablespoon yogurt
  7. 2-3 tablespoons oil
  8. Salt to taste


  1. Combine all the ingredients except oil in a large bowl and knead a dough which is neither too stiff nor too soft using enough water.
  2. Apply little oil on your palms and make a smooth dough ball.
  3. Roll the dough ball in the whole-wheat flour and flatten it. Place it on a rolling board and roll out into thin parathas.
  4. Heat a non-stick pan or tawa and place the paratha on it. Flip it over with the help of a spatula and spread about half a teaspoon of oil on it with a spoon. Cook for 20-30 seconds, flip it again and spread oil on the other side. Cook on both sides till brown spots appear and the paratha gets evenly cooked.
  5. Repeat the same process for rest of the dough.
  6. Serve hot with butter.
Recipe Tips:

Serve methi parathas with freshly prepared onion chutney.

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