Methi Paratha Recipe

Methi Paratha is usually a pre-dinner snack I enjoy in the various chaat shops around the city. Never got to making it at home so decided to give it a try. The parathas turned out to be a big hit, easy to prepare and light on the stomach.

Recipe (Veg): Methi Paratha

Preparation & Resting time: 1/2 hour
Cooking time: 10 minutes

Methi Paratha

Methi Paratha


Methi/Fenugreek leaves: 1 bunch
Wheat flour: 1 cup
Salt: As per taste (I added around 1 teaspoon)
Any oil – 1 tablespoon
Asafoetida (Hing) – 1 small pinch
Cumin seeds (Jeera) – 1/2 teaspoon
Turmeric powder (Haldi) – teaspoon
Chili powder (Lal mirchi)- 1 teaspoon
Coriander powder (Dhane) – 1 teaspoon


  1. Wash the methi leaves and chop them fine.
  2. Mix the chopped leaves into wheat flour along with the other ingredients mentioned above.
  3. Knead well with little water. Keep aside for half an hour.
  4. Make small balls of the dough and roll them out like rotis with a rolling pin.
  5. Fry the paratha on a non stick pan without oil. Once it puffs up, turn it over on the other side.
  6. Remove from the pan, add a small amount of ghee on top and serve hot.

Serve with curd (sweetened, if desired) and pickle.

Note: Substitute oil with buttermilk while kneading the dough, it makes the parathas softer and last longer.


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