Methi Paratha

Methi Paratha are Indian flatbreads made with fresh fenugreek leaves and spices. Perfect for breakfast, lunch or a snack.

Note – This recipe has been updated from the archives – first published January 2013. I’ve added new images and helpful content, with recipe changes highlighted below.

IMO paratha in all forms are the ultimate comfort food! I'm pretty sure most of you would agree!

Plain paratha are great alongside curries but I love flavoured parathas for breakfast or brunch. Think stuffed masala lachha paratha, paneer pyaaz paratha, or cabbage paratha.

These methi paratha are similar to Gujarati methi thepla but with some key differences. Thepla are made with a wider variety of flours, have the addition of yogurt and jaggery in the dough. Thepla are also rolled thinner.

I like to serve these with yogurt, a pickle such as gajar achar or ginger chai.

Ingredients notes

• Whole wheat flour - aka chapati aata.
• Methi leaves - they should washed and chopped or torn. Do not substitute kasoori methi - it won't give the same flavour.
• Coriander leaves- finely chopped. The coriander leaves with the methi add
• Aromatics - Green chillies and ginger - fresh is best. Garlic - freshly minced is best but you can also use bottled garlic paste.
• Spice powders - Red chilli powder, turmeric powder, garam masala - these spices add heat and flavour
• Oil or ghee - ghee or oil is added to the dough and oil is needed separately to pan-fry the paratha.

The original published recipe was for methi avocado paratha. Essentially the same as above but with mashed avocado instead of ghee/oil inside the dough, giving softness, colour and a little flavour. You can still give this version a go, simply swap the ghee/oil in the dough for half an avocado. Bind the dough as usual.

Storage

Methi paratha can be stored in an airtight container and stored at room temperature for up to two days.

The paratha can also be frozen. Simply roll out into paratha and stack in between alternating layers of parchment paper. Cook directly from frozen on a hot tawa.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe

Methi Paratha

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Methi Paratha are Indian flatbreads made with fresh fenugreek leaves and spices. Perfect for breakfast, lunch or a snack.

Course Breakfast, Dinner, lunch

Cuisine Indian, North Indian

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings 6 paratha

Author Hayley Dhanecha

Cook ModePrevent your screen from going dark

Equipment

• Rolling Pin
• Griddle Tawa
• Spatula

Ingredients

US Customary - Metric

• 1 cup methi
• 2½ cup wheat flour
• 3 tablespoon ghee or oil
• salt per taste
• 1 tablespoon garlic puree
• 1 tablespoon ginger
• 2 tablespoon green chillies minced
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon ajwain carom seeds
• oil for shallow frying

Instructions

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• Place (except oil) 1 cup methi, 2½ cup wheat flour, 3 tablespoon ghee, salt, 1 tablespoon garlic puree, 1 tablespoon ginger, 2 tablespoon green chillies , 1 teaspoon turmeric , 1 teaspoon red chilli powder, 1 teaspoon ajwain in a mixing bowl or wide plate.
  
• Mix everything with your hands, at this point do not add any water.
• Keep mixing and form a dough, if you think the dough needs water, add few tablespoons of water and knead the dough.
  
• Set aside covered with clean kitchen towel about 10-12 minutes.
• Divide the dough in equal large lemon size balls.
• Roll out ball on a flat surface using dry flour and make a small round paratha.
• Then apply a little oil or ghee and dust some flour on the top side (this step will give you flaky layers).
  
• Fold the circle into a semi-circle and once again apply little oil or ghee and flour, fold it again.
  
• You will now have small triangle paratha.
  
• Roll into a bigger triangle without giving too much pressure and if needed dust some more flour to roll paratha.
  
• Shallow fry on a hot griddle or tava using oil till both sides are equally golden brown.
  
• Then make all the parathas with remaining dough and shallow fry.
  

Nutrition

Serving: 1serving | Calories: 287kcal | Carbohydrates: 44g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 19mg | Sodium: 24mg | Potassium: 86mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 99IU | Vitamin C: 2mg | Calcium: 14mg | Iron: 3mg

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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