Go Back Email Link
–+ servings
Side shot of stack of methi paratha rcipe on a white plate with cilantro showing at the background.

Methi Paratha Recipe (Punjabi Methi Paratha Recipe)

Gari
Do you know that feeling when you crave something warm, comforting, and packed with flavor? That’s exactly what Methi Paratha is for me. It’s one of those simple joys—fresh fenugreek leaves mixed into a soft dough, rolled out, and cooked until golden brown with just enough crisp and chew. It fills the kitchen with an earthy, homey aroma that instantly makes you hungry.
Print Recipe Pin Recipe
Rate this Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time: 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine Indian
Servings 4 people
Calories 138 kcal

Equipment

Mixing Bowl
Tawa

Ingredients
  

  • 1 cup Whole-wheat flour Chapatti Flour
  • 1 cup Fenugreek Leaves chopped
  • 2 cloves Garlic chopped
  • 1 ½ inch Ginger chopped
  • 1 teaspoon Turmeric Powder
  • ½ tsp Mango/Amchur Powder
  • ½ teaspoon Anardana Powder
  • ½ teaspoon Roasted Cumin Powder
  • 1 teaspoon Garam Masala Powder
  • 1 teaspoon Salt as needed
  • Red Chili Powder as per taste
  • 2 Green Chili, chopped or as per taste
  • 1 tablespoon Yogurt optional
  • ¾ cup Water
  • 2-3 tablespoon Oil/Ghee for greasing

Instructions
 

Making Dough:

  • First, pluck the methi leaves from the stem. Then, rinse the methi leaves thoroughly and strain all the water. Then, chop them finely.
    1 cup Fenugreek Leaves
    Image of a bowl with whole wheat flour, fenugreek leaves, ginger, garlic, and Indian spices in it.
  • In a bowl, add flour. Next, add spices, ginger, garlic, methi leaves, green chili, yogurt, and water. Let the dough rest for 15-30 minutes.
    (Note: add water gradually, don't add water all at once. If adding yogurt, you might need ½ cup of water).
    1 cup Whole-wheat flour, 2 cloves Garlic, 1 ½ inch Ginger, 1 teaspoon Turmeric Powder, ½ teaspoon Mango/Amchur Powder, ½ teaspoon Anardana Powder, ½ teaspoon Roasted Cumin Powder, 1 teaspoon Garam Masala Powder, 1 teaspoon Salt, Red Chili Powder, 2 Green Chili, chopped, 1 tablespoon Yogurt, ¾ cup Water
    Image of the dough in a white bowl.

Rolling Thepla:

  • Take a small part from the dough and roll it into a medium-sized ball.
    Image of methi paratha dough rolled in balls.
  • Wrap in some dry flour and lay on the cutting board and flatten it using palm.
  • With a rolling pin, begin to roll the paratha till it's 5-6 inches in diameter.
    Image of rolled dough shaped like a paratha.

Making Paratha:

  • On a hot tawa or pan, place the prepared paratha. When bubbles start forming, flip it.
    Image of paratha on a hot tawa.
  • Spread oil on one side and flip the paratha again.
    2-3 tablespoon Oil/Ghee
  • Now spread oil on other side and flip couple of times, till both sides are cooked and get golden spots.
    Image of crispy methi paratha cooked both sides.
  • Remove Paratha from Tawa and repeat process for rest of the dough.
  • Serve the methi paratha with Yogurt & Green Chutney or Indian Pickle.

Video

Nutrition Facts
Methi Paratha Recipe (Punjabi Methi Paratha Recipe)
Amount per Serving
Calories
 
138
Calories from Fat 18
% Daily Value*
Fat
 
2
g
3
%
Saturated Fat
 
0.3
g
2
%
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
587
mg
26
%
Potassium
 
136
mg
4
%
Carbohydrates
 
26
g
9
%
Fiber
 
4
g
17
%
Sugar
 
0.4
g
0
%
Protein
 
7
g
14
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
22
mg
2
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Rate this Recipe

Notes

Don't forget to check out FAQs for more details, as they can be really helpful. 
 
TIPS
  1. Fresh Meth Leaves: Fresh fenugreek leaves bring the best flavor to the recipe, but if they are unavailable, then you can also use Kasuri methi. Just make sure to use crushed kasuri methi in smaller quantities.
  2. Reduce Bitterness: Usually, in the United States, I have never found methi leaves that are too bitter. But if you want to reduce the bitterness, simply soak the methi leaves with salt for 15 minutes. Then rinse them and use it in the recipe.
  3. Rest the Dough: After preparing the dough, rest for 15-30 minutes. This will make the parathas softer and easier to roll.
  4. Softer Paratha: You can use 1 spoonful of ghee or yogurt to make paratha softer.
  5. Roll Evenly: Make sure the paratha is evenly rolled—not too thick or thin—so it cooks properly without becoming hard or undercooked.
  6. Don't Overuse Flour while Rolling: Too much dry flour can make the paratha dry. Instead, use a little oil to prevent sticking.
  7. Cook on Medium heat. Cooking on medium heat ensures even cooking. If the tawa is too hot, the outside will cook too fast, while the inside will remain raw.
  8. Press while Cooking: Use a spatula or cloth to press the paratha gently while cooking. This helps it puff up and become soft.
  9. Store Properly: Keep cooked parathas in a covered container or wrap them in a cloth to retain moisture.
  10. Freeze for meal Prep: Half-cook the parathas, cool them, and store them in a zip-lock bag with parchment paper between each. Cook thoroughly when needed.
STORAGE
Refrigerator: Cooked paratha can be stored in an airtight container at room temperature for 24 hours. It can be stored in the fridge for up to 3 days, then reheated on a tawa before serving.
Freezer: Cook the parathas partially so they won't stick when frozen. Place parchment paper between two parathas before freezing. Before serving, reheat on a hot tawa until hot and crisp.
 
If you love the recipe, then Please Like & Leave a Comment!
 
 
 
Keyword methi ka paratha, methi paratha, methi paratha recipe, methi roti, punjabi methi paratha recipe, recipe of methi paratha
Tried this recipe?Mention @thisthatmoreworld or tag #thisthatmore!
For other Food Videos!Check out ThisThatMore!
QR Code linking back to recipe