Methi Paratha (Fenugreek Leaves Paratha)

Fenugreek leaves in wheat flatbread is not only delicious, its pretty healthy too. Eat it with a sabzi (a vegetable curry) or just some pickle. I love eating this with masala chai. The spiciness of the paratha goes so well with tea. Don’t worry about getting the shape perfect- that is what makes this rustic dish even more appealing. Adding yogurt in the dough mix softens the paratha and reduces the slight bitterness of the fenugreek leaves @sarchakra

PREP TIME: 25 mins

COOK TIME: 20 mins

YILEDS: Serves or makes 4


  • Whole wheat flour 1 cup
  • Chapati flour (atta) ½ cup
  • Fenugreek (methi) leaves ¾ cup
  • Salt (namak)
  • Carom seeds (ajwain) 1 tsp
  • Turmeric (haldi) 2 tsp
  • Oil 2 tsp
  • Coriander powder (dhania) 1 tbsp
  • Red chili powder (lal mirch) 2 tsp
  • Garlic (lehsun) 1 tbsp
  • Ginger (adrak) 2 tsp
  • Yogurt 1 tbsp
  • Water as needed
  • Ghee to cook the parathas


  • In a large bowl gather the ingredients together- whole wheat flour, atta, salt, turmeric, ginger, garlic, carom seeds, fenugreek leaves, coriander powder, red chili powder, oil and yoghurt. Add water little by little to knead the mixture into a soft dough.
  • Leave dough covered with a cling wrap for 20 mins.
  • Take dough and make balls out of it. Roll each dough on a floured surface adding. little flour as needed to make a round shape.
  • Heat pan. Put rolled dough on the pan and cook both sides. Use a tsp of ghee to roast each side again till fully cooked. Repeat for the rest of the parathas.
  • Serve parathas on a plate folded.


Sorting through fresh fenugreek leaves take a LOT of time and patience. I’ve used flash frozen, washed and ready to use fenugreek leaves. The fenugreek come in blocks which I got from my local Indian grocery. In my opinion it works so well with really, no hassle on my part!

The ingredients
Make into a ball
Divide into portions
Roll each portion and cook
Methi paratha is ready
Serve Parathas folded

2 thoughts

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