Methi Paratha

Methi Paratha

Most popular north Indian paratha recipe using fresh fenugreek leaves and whole wheat flour. You can also substitute with dry methi leaves. Serve it hot with pickle, daal or raita


  • 2 cups wheat flour
  • 1 cup methi leaves/fenugreek leaves, finely chopped
  • ½ tsp turmeric / haldi
  • 1 tsp garlic paste
  • ½ tsp red chili powder / lal mirch powder
  • ¼ tsp cumin powder/jeera powder
  • 1/4 cup curd
  • salt to taste
  • ½ tsp carom seeds/ajwain
  • 2 tsp oil
  • water as required, to knead the dough
  • 5 tsp oil or ghee for roasting


  • Rinse the methi leaves well and drain it completely.  In a large mixing bowl combine wheat flour and chopped methi leaves and ¼ cup of curd. curd helps to remove the bitterness of methi leaves. additionally, add spices and salt to taste, add 2 tsp of oil and combine well. Add required water and knead it to a smooth dough.
  • Make medium sized balls of the dough. Dust the balls with the flour and then start rolling the parathas
  •  On a hot tawa place the rolled paratha and cook for a minute. when the base is partly cooked, flip the methi paratha, brush oil/ghee and press slightly. Press the Paratha edges with a spatula so that sides of the parathas get evenly cooked.
  • Serve methi paratha with raita and pickle.
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