Methi Paratha Recipe, as you may have guessed (thanks to its name), is a type of Indian flatbread made of wheat flour, fresh fenugreek leaves, few spices, oil, and water.
It’s a simple vegan bread that comes together in less than an hour and makes for a quick and easy indulgent breakfast!
Hello there, if you are a person that would prefer a healthy and nutritious recipe for breakfast, then look no further.
This pan-cooked Methi paratha is an excellent make-ahead recipe for those busy mornings when you just want to grab some hearty bread to snack on.
For example, these methi ka parathas can easily be rolled into a log, and you can grab a roll on your way out the door.
Speaking of log, I like to wrap these methi flatbreads rolls halfway into a foil so that they are easy to eat and mess-free.
These Punjabi Methi parathas are a favorite in our family and will surely become one of your favorites too!
What I love about this Methi Paratha Recipe?
Best comfort food – that is super easy to make and comes together in no time. It’s very mild in taste, and that’s what you need in the morning.
Made with pantry staples – minus the fresh fenugreek leaves, rest all the ingredients are readily available in our pantry.
Healthy and nutritious– no hidden ingredients or processed foods are added. This methi paratha is loaded with the goodness of fenugreek leaves that are a rich source of dietary fiber and protein. In addition to that, fenugreek leaves contain folic acid, thiamin, vitamins A, B6 and C, riboflavin, and niacin.
It’s filling and delicious– a perfect breakfast recipe to keep you fueled for a long time.
- Versatile dish– You can also use any leafy greens of your choice to make this paratha.
For a no onion no garlic recipe – skip the onions.
How to make Methi ka Paratha Recipe?
1. Clean and wash methi leaves. Trim the leaves and discard the stems.
2. Using a sharp knife coarsely chop methi leaves.
3. Combine whole-wheat flour, chickpea flour, onion, chopped methi leaves, and spices in a large mixing bowl.
4. Mix until all the dry ingredients are combined. Set it aside for 10 minutes.
PROTIP- Allow the methi and flour mixture to rest for a while. Methi will release its water, and therefore less water will be required to knead the dough.
5. By now, methi leaves should have released their water content, therefore add the water very slowly.
6. Add just enough water to knead a soft dough.
7. Pour in oil and finish the dough.
8. Cover the dough and let it rest for 10-15 minutes.
9. After the resting time, divide the dough into 8 equal-sized balls.
10. Dust the ball with flour.
11. Flatten the ball.
12. Roll the balls to a 5-6 inch circle, dusting with flour as and when needed.
13. Heat a skillet/tawa. Transfer the rolled Methi ka paratha to the hot skillet.
14. Apply oil and cook the paratha from both sides.
15. Press down with a spatula to ensure proper cooking.
16. Cook until the paratha has dark spots on both sides. Remove from heat and repeat the process with the rest of the dough balls.
Substitutes, Tips, and Variations!
- Word of advice while using methi leaves – Bunches of fresh methi are very sandy and gritty. Therefore, they must be washed thoroughly under tap water before using them in a recipe. Once cleaned – cut off the roots, separate the leaves and discard the stem.
- What kind of wheat flour should you use? Use the best one. I have used whole wheat durum flour for these Punjabi Methi Paratha recipe.
- What can you use instead of Fenugreek leaves? Baby spinach, kale, or even mustard green works well with this recipe.
- What can you use instead of Fresh Fenugreek leaves? You can use dried fenugreek leaves, also known as Kasuri /Kasoori Methi. If using dried methi leaves, soak 1/2 cup + 1 tablespoons of dried leaves in water for about 20 minutes. This way, the drity and gritty things will settle to the bottom. Remove the soaked dried methi leaves from the top and use instead of fresh fenugreek leaves.
- Can you make this recipe gluten-free? Absolutely! You can use buckwheat flour or cornmeal to make this paratha.
- As mentioned above, use water sparingly to knead the dough. Chopped Methi leaves, too, will release their liquid. Adding all the water at once may result in a sticky dough.
- Like softer parathas – Non-vegans can add a tablespoon of yogurt (thick curd) to the dough. If using yogurt, reduce the amount of water in the recipe.
- I like to add an extra crunch to my parathas; hence I have added chopped onions to the recipe, but leaving it out would not harm the recipe.
- Don’t like the taste of amchur powder? Skip it altogether or swap it with lemon juice.
- Make-ahead tip – Make the methi ka parathas ahead of time, refrigerate it in an air-tight container, and use within the next 3-4 days. A perfect snack to pack for a road trip, train rides, or airplane trip.
- Freeze and reheat – You can freeze the cooked parathas for up to 2 months and thaw them as required. When ready to eat, warm gently in the microwave or over the cooktop on a medium-low heat.
What to serve with this Paratha?
Just like any other Indian bread, these parathas can be paired with practically any dish of your choice.
We, as a family, devour these parathas with yogurt and pickle. They are the perfect accompaniment to these parathas.
Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
Craving for more, be sure to check out these other paratha recipes –
ORIGINALLY PUBLISHED ON JULY 13th, 2015. UPDATED AND POSTED THE RECIPE AGAIN ON JANUARY 6th, 2020 WITH BETTER PICTURES AND ADDED TIPS!
Methi Paratha Recipe
- 1¼ cup Whole Wheat Flour also known as Atta
- ½ cup Chickpea flour also known as Besan
- 1 cup Fresh Methi leaves fenugreek leaves
- 1 small Onion chopped (optional)
- ¼ cup Water to knead the dough
- 1 teaspoon Mango Powder also known as amchur powder
- 1 teaspoon Coriander powder
- ¼ teaspoon Ajwain seeds also known as carrom seeds
- ¼ teaspoon Turmeric powder also known as Haldi
- ½ teaspoon Red chili powder
- – – Salt to taste
- 1 tablespoon Oil to finish up the dough
- – – Oil to cook the parathas
PREPARING THE DOUGH
- Clean and wash methi leaves. Trim the leaves and discard the stems.
- Using a sharp knife coarsely chop methi leaves.
- Combine whole-wheat flour, chickpea flour, onion, chopped methi leaves, and spices in a large mixing bowl.
- Mix until all the dry ingredients are combined. Set it aside for 10 minutes.PROTIP- Allow the methi and flour mixture to rest for a while. Methi will release its water, and therefore less water will be required to knead the dough.
- By now, methi leaves should have released their water content, therefore add the water very slowly. Add just enough water to knead a soft dough. Pour in oil and finish the dough.
- Cover the dough with a damp cloth and let it rest for 10-15 minutes.
ROLL AND COOK THE PARATHA
- After the resting time, divide the dough into 8 equal-sized balls.
- Dust the ball with flour. Flatten the ball. Roll the balls to a 5-6 inch circle, dusting with flour as and when needed.
- Heat a skillet/tawa. Transfer the rolled Methi ka paratha to the hot skillet. Apply oil and cook the paratha from both sides.
- Cook from one side and flip. Apply oil and using a spatula cook from that side.
- Press down with a spatula to ensure proper cooking. Cook until the paratha has dark spots on both sides.
- Transfer the cooked paratha onto a plate. Remove from heat and repeat the process with the rest of the dough balls.
- Serve them hot with raita or pickle of your choice.
Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer to a Registered Dietitian or Nutritionists if you have any health issues.
Calories: 156kcal | Carbohydrates: 29g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 202mg | Fiber: 5g | Sugar: 2g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 2mg