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25 October, 2015

Methi/fenugreek leaves paratha

Posted in : main course, paratha on by : nrdubey Tags: , , , ,


Methi/fenugreek paratha is very easy to make and very tasty too. Methi paratha is very famous paratha in india. If you do not have fresh methi leaves you can use dry methi leaves(kasuri methi) for making this paratha, but that paratha won’t have the unique flavor of methi paratha. Any way methi is easily available in india. Here I am using wheat flour for making this paratha but you can add little besan flour, to make this paratha crispy. I like to serve this paratha with instant tomato -coriander chutney , you can find this chutney recipe here www.neelskitchen.com. So lets see how to make methi paratha.

Pre time – 15 min

Cook time – 30 mins

Cuisine – indian

Type – breakfast

Serve – 10 -12 no


Methi leaves – 2 cups

Wheat flour – 2 cups

Onion – 1 medium (finely chopped)

Cumin/ jeera – 1 tsp

Garlic – 3-4 (crushed) optinal

Red chilly pwdr – 1 tsp

Turmeric pwdr – ½ tsp

Salt -as per taste

Ghee/oil – 2 tsp + for roasting

Water – ¾ cup or as require


First clean nicely and chop methi leaves roughly.

Heat 2 tsp of ghee in kadai, place onion, stir and saute onion till it becomes translucent.

Then add turmeric and red chilly pwdr, fry for a minute.

Add methi leaves, stir and saute it for few seconds. Keep this mix aside.

In a big bowl take wheat flour add this methi and onion mix,  garlic, cumin,  and salt.

Slowly add water and make dough. I have added ¾ cup of water. Keep this dough aside for 15 to 20 mins.

After 20 mins wet your hands with water and mash the dough to make it smooth and soft.

For rolling the paratha

Take a medium ball of dough, roll & flatten it. Sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.

Roasting Paratha

On a hot tawa, placed the paratha (tawa should be hot).

When the base is partially cooked,  flip the paratha.

Spread some ghee on the partially cooked paratha and on the sides as well.

Flip it again and spread some ghee on the other side as well.

If you have paratha presser,  press the partha to make it crispy or you can use flat spatula

Cook both the sides nicely.

Your methi paratha is ready,  serve this with curd or instant tomato-coriander chutney.

In Short


Heat oil and add onion,  fry till translucent


Add turmeric and red chilly powder


Add methi leaves and fry for few seconds


In wheat flour add cumin, garlic, salt and methi – onion mix


Make dough by adding water


After 20 mins mash the dough with hands







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