Methi Paratha or Fenugreek Leaves Paratha is an Indian bread where whole wheat flour is kneaded with freshly chopped methi leaves and then rolled and cooked. Here is how to make it.

About This Recipe

Methi which is also called fenugreek leaves is leafy greens that are easily available in Indian local markets. They are in season during winters and holds a lot of nutrition.

Methi Paratha is a simple and soft Indian flatbread that is very popular in North Indian households. They are also popularly called as ‘Theplas’ in Gujarat, which is a must in all the Gujarati households.

Just like Plain Tawa Paratha, Methi Parathas are served either for breakfast or for everyday meals along with simple Curries.

Along with the methi, the dough for the Paratha is further flavored with an array of spices, that makes it even tastier.

There are two ways to make this Methi Paratha. Here, I have mixed the fenugreek leaves along with the whole wheat flour, but if you like stuffed parathas, you can make a separate methi mixture and stuff into the parathas too.

When you make stuffed parathas, you will get little thick parathas as compared to the non stuffed ones.

You can also add a little besan while cooking the methi stuffing, it makes the parathas even more delicious and crisp.

These Methi Paratha are a great way to include methi in your kid’s diet and they are also an amazing lunch box option as your kid can just roll them and enjoy it without much hassle.

Methi Paratha is also a great travel option, as they stay for long at room temperature.

These Methi Paratha are,

• Vegan
• Easy
• Rich in Iron
• Yummy
• Perfect for breakfast
• Apt to pack in your Lunch Box
• Apt for Travel

If you have fresh Methi at home, do try some of my other favorite recipes

• Gajar Methi
• Aloo Methi Sabzi
• Methi Matar Malai

Ingredients

Methi – Rich in Iron, you must include it in your everyday meals. These Parathas are also a great way to include in your meals when you don’t like the bitter taste of the same.

Wash, clean and pat dry the methi before chopping it to use in the dough.

Whole Wheat Flour – To make the dough, we will use whole wheat flour, where we will mix other ingredients too to flavor the dough even more.

You can also add in a little Besan, as it adds a nice texture and makes the Theplas crisper.

Other Ingredients – This dough is flavored with everyday ingredients such as carom seeds, cumin seeds, red chili powder, ginger, garlic, and salt.

Carom seeds and cumin seeds add a nice unique flavor in the parathas. You can adjust the amount of red chili powder as per your taste.

Vegetable Oil – Oil is used to pan fry the Parathas, but you can even use ghee to fry your Parathas and make them crisp.

You can use any vegetable oil or even olive oil to make these yummy thin Parathas.

Step By Step Recipe

Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, red chili powder, ginger, garlic, and 2 tablespoon oil in a bowl.

Keep the mixture aside for 10 minutes. Methi will leave water in this time.

Now add some more water an knead to make a soft dough.

Cover the dough and keep aside for 10 minutes.

Divide the dough into 8 equal balls. Roll a ball to make a 4 inch circle.

Apply little oil on the circle and fold again to make a round.

Dust and roll the circle to make a 5-6 inch paratha.

Heat a griddle. Once the griddle is hot, transfer the paratha on the hot griddle and cook until brown spots appear on the lower side. Flip and cook until brown spots appear on the other side as well. Apply little oil on both the sides and cook until the party is browned and crispy.

Keep pressing while cooking. Serve hot.

Frequently Asked Questions

Serving Suggestions

Methi Paratha tastes great along with yogurt or raita recipes such as Boondi Raita, Cucumber Raita, or any other Raita that you prefer to serve.

You can even serve it along with your favorite pickle or chutney. I like to serve it with Green Chutney.

As it is very thin and soft unlike other stuffed Parathas, it tastes great along with Aloo Gobhi Ki Sabzi or any other sabzi of your choice.

Storage Suggestions

These Methi Paratha have a good shelve life and therefore they stay good for 2 days even at room temperature. Therefore, they are considered great for your long travels too.

You can also store them in the fridge for about 4 to 5 days in an airtight container. Reheat them on Tawa properly, while serving.

Methi Paratha freezes well! Let them cool down after cooking and then place them in ziplock freezer bags with parchment paper between each Paratha so that they don’t stick to each other.

Variations

For stuffed Methi Paratha, add in a little roasted gram flour in the methi mixture, it makes Paratha flaky and crispy.

You can even add boiled Potatoes or grated Paneer in the Methi mixture if you are making Stuffed Parathas to make it more filling.

You can grate any vegetables such as Broccoli, Cauliflower, Beetroot, Carrot, etc and add to the stuffing.

Pro Tips By Neha

You can add in a little yogurt to while making the dough, it will make the Methi Paratha soft. But then the shelve life of these Parathas will decrease to a day or two when refrigerated.

Pluck the methi leaves and store properly in an airtight container so that it comes in handy when you want to make these Parathas.

Roll them thin, they taste great that way. If you want thick parathas, you can stuff the methi in the dough, instead of kneading it with the dough.

Methi or Fenugreek Leaves tend to lose water, so make sure you use less water to make the dough.