Methi Paratha is made with whole wheat flour, gram flour (besan), fresh fenugreek leaves, and spices. It is soft, flaky, easy to make, and perfect for breakfast, brunch, or lunch! Learn how to make methi paratha in this recipe with step-by-step directions and pictures.
Is Methi Paratha the Same As Methi Thepla?
While the ingredients for Methi Paratha and Methi Thepla are almost the same, the outcome is totally different! We do not use gram flour to make Thepla, but sometimes, we use millet flour with whole wheat flour. Paratha dough is generally made using water, and Thepla dough is made with yogurt or Chhas. Methi Thepla is thinner than paratha, and Thepla can be stored at room temperature for 2-3 days. However, paratha needs to be refrigerated for extended storage. However, it is notable that there are different ways of making Thepla depending on the region of India. If you want to try delicious and soft Methi Thepla, check out this Methi Thepla / Fenugreek Flatbread recipe.
About Methi Paratha
Fresh fenugreek leaves are regular in my kitchen. I use it for Indian breads, curries, appetizers, or Gujarati snacks. They provide a slightly bitter but pleasant and earthy taste to the dish.
So, while methi leaves are regular in my kitchen, parathas are also a regular part of my cooking.
I often make plain paratha to veggie studded and cheesy paratha for breakfast, lunch, or dinner. When I have to serve with curry, I make plain parathas. But I like to make stuffed or vegetable parathas for breakfast, lunch, or tiffin.
If you are new to making Parathas, you can start with this easy and basic recipe for Triangle Paratha / Plain Layered Paratha.
Now, coming back to this recipe, it provides soft, flaky, flavorful, and delicious Methi Paratha. The recipe is customizable, and you can adjust the spices according to your preferences.
Ingredients
Step-by-Step Directions
Preparations
Rinse fenugreek leaves thoroughly, drain, and chop them finely.
Making The Methi Paratha Dough
Add whole wheat flour, besan, ghee, yogurt, salt, green chili, ginger paste, and carom seeds in a large mixing bowl and mix well.
Now add methi leaves and mix well to incorporate.
Then add ½ cup of water gradually, mix, and start kneading the dough. You may need less or more than ½ cup of water, so do not pour the water at once. Add it to the flour mixture gradually. The dough should be semi-soft, not too soft or too stiff.
Once the dough is made, add a teaspoon of oil and knead it until it is smooth. Cover the dough with a damp muslin cloth and rest it for 15 minutes.
Rolling The Methi Paratha
After the dough has rested, knead it again and divide it into 6-7 equal size balls. Cover the dough balls to prevent them from drying out.
Now, take one dough ball and coat it lightly with dry flour. Flatten the dough ball with your hand.
Roll the dough ball with a rolling pin into a 5-6 inches diameter circle. Add a little ghee in the center and spread it evenly. However, you can skip this step and roll the dough ball into the paratha instead.
Bring the edges of the rolled Paratha together and seal them, as you do with the stuffed paratha.
Now press the dough ball and sprinkle some dry flour.
Roll the Paratha into a circle of 7-8 inches in diameter.
Cooking The Paratha
Heat the tawa on medium heat and place the rolled Paratha on it. Ensure your tawa is well heated before placing the rolled Paratha on it. Cook the Paratha until you see the tiny bubbles on the top.
Flip the paratha and cook it on the other side as well.
Now apply Ghee on both sides of the paratha and press gently with the spatula until the paratha is cooked and lightly golden on each side.
Remove Paratha from the tawa, place it onto a plate lined with a paper towel, or put it into a Roti basket. Similarly, continue cooking the rest of the methi parathas.
Serving Suggestions
Serve Methi Paratha with your choice of pickles. My favorite way is to have them with mango pickles. Methi Paratha and plain Homemade Yogurt can make a complete meal. Serve with Raita, such as Boondi Raita (Quick and Easy), Pomegranate Raita / Anar Raita, or Cucumber Raita (Easy and Healthy). For lunch or dinner, you can serve Methi Paratha with potato curries, such as Aloo Palak, Panch Phoron Potatoes (Potatoes with Bengali Five Spice), Aloo Gobi, or Bombay Potatoes. These parathas taste great with tea or coffee.
Storing Suggestions
Refrigerator: These parathas can be stored in the fridge in an airtight container for 4-5 days. Freezer: They also freeze well. So you can make the Methi Paratha in large quantities and freeze them for up to three months. After making parathas, let them cool completely. Then, wrap them tightly with plastic wrap, place them in the freezer-safe bag or container, and freeze them. Re-Heating: Re-heat the parathas in a skillet on medium heat on the stove until hot.
Helpful Tips
Fresh Methi Leaves: Use fresh Methi leaves and discard the stems and wilted leaves. If you want to remove the bitterness of the leaves, mix them with some salt and leave them aside for 10 minutes. Then, wash them thoroughly under running water; this will help reduce the bitterness of Methi leaves. Chickpea Flour (Besan): The flour makes the parathas tastier and flaky. However, you can skip the besan if you want. Water: Do not add water at once. Add it gradually until you get the right consistency of the dough. Cooking The Paratha: While cooking Paratha, press it gently with a spatula, often for even cooking. You can use oil or butter instead of ghee to cook the parathas.
How To Make Vegan Parathas?
It is simple to customize this recipe to a vegan recipe! Do not add yogurt while making the dough. You can also skip the step of applying ghee on the rolled paratha or apply oil instead. Cook the parathas using oil or plant-based butter instead of ghee.
Can I Use Multigrain Flour To Make Methi Paratha?
Yes! You can take the same amount of multigrain flour instead of whole wheat flour.
