Methi Paratha/Fenugreek Flat-Bread



Methi/Fenugreek leaves are great to include in our regular diet as they are rich in potassium, iron and Vitamin C. I love Parathas and among the different varieties Methi Paratha is my fav because its healthy, tasty and light.


Prep + Cooking time: 35 to 40 mins

Serves: Makes 8 to 10 parathas




– Methi leaves – 1 bunch

– Onions – 1 small – finely chopped

– Green Chillies – 4 – finely chopped

– Mustard seeds + Cumin seeds – 1/2 tsp

– Turmeric powder – 1/4 tsp

– Red Chilli powder – 1/4 tsp

– Salt – 1 tsp or as per taste

– Whole Wheat flour – 2 or 3 cups

– Oil – 2 tsps for methi stir fry and extra for the parathas


1. In a pan, heat about 2 tsps of oil. Once the oil is hot enough add mustard and cumin seeds. When they begin to splutter add the finely chopped onions and green chillies. Saute for a few minutes.



2. In the meanwhile, separate the methi leaves from the bunch and in a colander rinse thoroughly under running water to remove any mud or dirt. Squeeze out any excess water and keep them aside.

3. When the onions are translucent, add the methi leaves to the pan and saute for a about 3 to 4 minutes. Now, add turmeric powder, red chilli powder and salt. Saute further for a couple more minutes. Remove from stove and let it cool for about 5 minutes.

4. Now, in a mixing bowl take the flour. Add the methi fry to the flour. Add water and knead the dough. Set aside for around 15 minutes.



5. Using a rolling pin make the parathas. Heat a pan and toast the parathas applying oil/ghee/butter on each side. If the pan is at the right temperature, it shoud take about 2 minutes for each paratha.



Serve hot with raita. Ideal for a weekend breakfast or brunch.