• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Whisk Affair
  • Home
  • Recipe Index
  • Indian Recipes
  • Meal Type
    • Salads
    • Soups
    • Appetizers
    • Main Course
    • Desserts
  • My Cookbook
    • My E-Books
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • Eid Specials
  • Buy my Cookbook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Whisk Affair » Recipes » Indian » Indian Breads » Methi Paratha

    Published: Sep 17, 2020 | Last Updated On: Oct 12, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Methi Paratha

    3399 shares
    Jump to Recipe

    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.

    If you have fresh Methi at home, do try some of my other favorite recipes – Gujarati Methi Thepla, Gajar Methi, Dahi Methi Poori, Methi Aloo, Methi Matar Malai, and Kashmiri Methi Chaman.

    methi Paratha served on a plate with pickle.
    Jump to:
    • About This Recipe
    • Ingredients
    • Step By Step Recipe
    • Health Benefits of Methi
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • Variations
    • Pro Tips By Neha
    • Recipe Card

    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 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,

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

    Ingredients

    Methi Paratha 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 and also helps in the digestion. 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.

    Flour, methi leaves and spices added in a bowl.

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

    Mixture resting for 10 minutes.

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

    Soft dough made.

    Cover the dough and keep aside for 10 minutes.

    Dough covered.

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

    4 inch circle made from the dough.

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

    Again made into a round.

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

    Rolled 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.

    Oil applied on paratha.

    Keep pressing while cooking. Serve hot.

    Ready methi paratha.

    Health Benefits of Methi

    Since my childhood, I have been told that methi is extremely good for our health and I have always enjoyed eating this green leafy vegetable in my meals.

    Therefore, I make sure that my family eats this green leafy vegetable as it has a lot of health benefits and is good for our overall health.

    Some of the benefits are,

    • It is extremely good for your stomach and also helps in digestion. It also helps to treat your menstrual cramps naturally. Soothes muscle pain and reduces fever too.
    • It maintains your liver and kidney health. Also good for diabetic people, as it maintains your blood sugar levels and controls blood glucose.
    • Methi should be consumed by new mothers as it stimulates their milk production. But always consult your doctors about the quantity before consuming it, as it might have its side effects too.
    • It is said that Methi leaves are extremely good for skin related problems. It has anti-inflammatory properties which help soothing skin inflammation or injuries. 

    Frequently Asked Questions

    How do you clean Methi?

    Cleaning Methi is an easy process!

    You just have to separate the leaves from the stems and soak them in a bowl of salt water for about 10 to 15 minutes.

    This soaking process is done to remove the bitter taste in the leaves, but if you don’t mind the bitter taste you can use them as it is.

    Wash them 3 to 4 times to remove the dirt and pat dry them using a kitchen towel before using it your recipe.

    Always chop the methi leaves after washing them thoroughly to preserve the nutrients in them.

    How to store Methi Leaves?

    There are days when we buy a whole bunch of methi leaves from the market, but end up using only a little of it.

    Therefore, store the leftover methi, so that it remains fresh until the next use.

    One way is to just wrap up the leaves in a newspaper/absorbent paper/aluminum foil and keep in the refrigerator and it will stay fresh for about 3 to 4 days.

    But if you want to keep it good for about 15 days, you can cook the methi leaves in a little oil and store in an airtight container in the freezer.

    Are Methi Paratha healthy?

    They can be considered healthy as they are prepared mainly with whole wheat flour and lots of methi leaves. But as they are pan-fried, they take a little seat back when it comes to very healthy.

    If you are making these Parathas, I will suggest you cook them in a little desi ghee. You can have them once in a while due to its other nutritious properties.

    Serving Suggestions

    Methi Paratha tastes great along with yogurt or raita recipes such as Tomato Onion Raita, 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 Coriander Mint 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.

    You might also like

    • This comforting Moong Dal Khichdi is a nutritious Indian style savory porridge made using rice and lentils. It is a very light and simple one-pot meal.
      Khichdi
    • Sprout Salad is a healthy Indian salad where crunchy sprouts are mixed with other fresh ingredients and spiced up with lemon juice and chaat masala. Here is how to make it.
      Sprouts Salad
    • Aloo Puri is a delicious Indian bread that is made by mixing boiled potatoes with flour and spices. This Punjabi deep-fried poori is great to serve for breakfast or snacks. Here is how to make it.
      Aloo Puri
    • Steamed and Deep Fried Potatoes in a rich and creamy yogurt gravy, this Dum Aloo Recipe is simply irresistible. This recipe is slow-cooked, which brings out a delicious flavor in the recipe. Here is how to make it.
      Dum Aloo

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★

    Methi Paratha Recipe

    Methi 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.
    4.50 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 5 people
    Calories: 266kcal
    Author: Neha Mathur

    Ingredients 

    • 2 cups Fresh Fenugreek Leaves
    • 2 cups Whole Wheat Flour
    • 1 teaspoon Salt
    • 1 teaspoon Carom Seeds
    • 1 teaspoon Cumin Seeds
    • 1 teaspoon Red Chilli Powder
    • 1 teaspoon Ginger (Grated)
    • 1 teaspoon Garlic (Minced)
    • 2 tablespoon Vegetable Oil (Plus for frying)
    US Customary or Metric
    Prevent your screen from going dark

    Instructions

    • Mix flour, chopped methi leaves, salt, carom seeds, cumin seeds, red chilli power, 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.
    • Divide the dough into 8 equal balls.
    • Roll a ball to make a 4 inch circle.
    • Apply little oil on the circle and fold to make a round.
    • Dust and roll the round 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 spot appear on the other side as well.
    • Apple little oil on both the sides and cook until the party is browned and crispy.
    • Keep pressing while cooking.
    • Serve hot.

    Notes

    You can also stuff methi in the paratha instead of kneading it with the dough.
    You can add in a little yogurt to while making the dough, it will make the Methi Parathas 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.

    Nutrition

    Calories: 266kcal | Carbohydrates: 41g | Protein: 10g | Fat: 8g | Saturated Fat: 5g | Sodium: 476mg | Potassium: 192mg | Fiber: 7g | Sugar: 1g | Vitamin A: 160IU | Vitamin C: 1mg | Calcium: 392mg | Iron: 4mg
    Pin this recipe for later use!I LOVE to see your creations so pin and mention @WhiskAffair!
    Sign up for regular updates?I would love to have you as part of my journey. Click to sign up!

    More Indian Bread Recipes

    • Ajwain Paratha is an unleavened Indian flatbread prepared with whole wheat flour, carom seeds (ajwain), salt and ghee. It is best served for breakfast with tea or coffee (vegetarian, and can be easily made vegan.
      Namak Ajwain Paratha (Carom Seeds Flatbread)
    • Aloo Paneer Paratha is an Indian unleavened bread stuffed with a flavorful potato paneer filling. It is best served for breakfast with yogurt and pickle. Here is how to make it.
      Aloo Paneer Paratha
    • Bakarkhani Roti is a mildly sweet tandoori bread from Mughlai cuisine which is still popular in some parts of Old Delhi. Served with spicy mutton and chicken gravies, this shahi roti is a treat to the tastebuds.
      Bakarkhani Roti
    • Mangalorean Neer Dosa (Neer Dose, South Indian Breakfast Rice Crepes) are thin, lacy, and soft Indian crepes prepared using rice (vegan, gluten-free).
      Mangalorean Neer Dosa (Neer Dose, Rice Crepes)

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey! Nice to meet you

    Neha Mathur, Founder & Recipe Expert at Whisk Affair

    Hi! I'm Neha, Blogger & Recipe Expert behind Whisk Affair. I've nurtured Whisk Affair since 2012 by trying & testing every recipe published. Be sure that it will turn out good each time! Read More about me…

    Stay Connected

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    My Cookbook

    Neha's Cookbook Cover

    Click to Buy Now on Amazon

    Most Popular Recipes

    • Make this delicious restaurant-style Hibachi Fried Rice (Japanese Style Fried Rice) for a quick Asian-inspired meal. Serve it with Hibachi chicken and Yum Yum sauce and get transported to a Japanese Steakhouse.
      Best Hibachi Fried Rice (Japanese Style Fried Rice)
    • This oven-baked lemon garlic baked tilapia is super easy to make and comes together in under 20 minutes. It's low carb, gluten-free, keto-friendly, and very flavorful. Here is how to make it.
      Spicy Lemon Garlic Baked Tilapia
    • Creamy Garlic Parmesan sauce served in a bowl.
      Creamy Garlic Parmesan Sauce
    • Lemon tea served in cups.
      Lemon Tea
    • Light, hearty and delicious, Chicken Clear Soup is super easy to make at home. It is made using simple ingredients and comes together in under 30 minutes. This soul-soothing soup is gluten-free and low carb too.
      Chicken Clear Soup
    • Egg White Scramble is a healthy, fluffy, and delicious option for breakfast. Serve it with some toast and fruits and milk on the side. Here is how to make the best fluffy scrambled egg white recipe at home!
      Scrambled Egg Whites

    Summer Mango Recipes

    • Kacche Aam Ki Launji is a sweet and spicy chutney made using tangy green mangoes, jaggery, and a few simple spices. This chutney keeps good in the refrigerator for upto 3 months. So make a big batch and enjoy!
      Kacche Aam Ki Launji (Sweet & Spicy Raw Mango Chutney)
    • Learn How To Make Mango Pulp in under 5 minutes and use it round the year to make your favorite recipes.
      How To Make Mango Pulp (Mango Puree)
    • Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
      Green Mango Chutney (Raw Mango Chutney)
    • This Easy Mango Pico De Gallo is fruity, sweet, and spicy and comes together in under 10 minutes using simple ingredients. Serve it with nachos, chips, rice, or tacos for a perfect summer special accompaniment (vegan, gluten-free).
      Easy Mango Pico De Gallo (Mango Salsa)
    • Mango Magic Tropical Smoothie is a delicious drink loaded with tropical flavors. Sip it for breakfast or for snacks (gluten-free, can be easily made vegan).
      Mango Magic Tropical Smoothie
    • Aam panna is a refreshing Indian summer drink made using green mangoes. It is sweet, tangy, and bursting with beautiful flavors. Make it in an instant pot or a traditional pressure cooker.
      Aam Panna (Tangy Green Mango Drink)

    Eid Specials

    • Mohabbat ka Sharbat is a refreshing Old Delhi-style summer drink. It has flavors from watermelon and rose syrup. Here is how to make it (vegetarian, gluten-free, and can be made vegan).
      Mohabbat Ka Sharbat
    • Lachha Rabdi (Rabri) is a popular North Indian dessert made by reducing milk and flavoring it with saffron and rose water (or cardamom). Make it in an authentic way using my easy recipe.
      Authentic Lachha Rabdi (Rabri)
    • Sheer Khurma or Sheer Korma is a traditional Indian dessert that is a must-make for the festival of Eid. It is made by cooking fine vermicelli with ghee, milk, dates, and dry fruits. Saffron is added to it for a unique flavor.
      Sheer Khurma (Vermicelli Milk Dates Pudding)
    • Super crispy from the outside and juicy from the inside, these Homemade Fish Fingers are a breeze to make. You just can't go wrong with this delicious and easy recipe.
      Homemade Crispy Fish Fingers
    • Kesar Phirni or Firni is a traditional Kashmiri dessert that is made using milk and rice. This Mughlai sweet is a treat to eat and is very easy to make. Here is how to make it.
      Traditional Phirni Recipe (Firni, Indian Rice Pudding)
    • Shahi Tukda (Shahi Toast) is a Mughlai dessert made using deep-fried bread slices, reduced saffron flavored milk (rabdi), and sugar syrup. It is a perfect dessert for festivals and special occasions (vegetarian).
      Mughlai Shahi Tukda

    Footer


    ^ back to top

    About

    About Neha

    Diwali E-Book

    My Cookbook

    Stay Connected

    Sign up! for emails and updates

    Contact Me

    Policies

    Privacy Policy

    Terms & Conditions

    Accessibility Policy

    Whiskaffair has been featured in leading media including the huffington post, bloomberg quint, buzz feed, your story and many more

    Copyright © 2022 WhiskAffair Food LLP