Methi Paratha: A Crispy And Healthy Delight
Image Credit: Methi Paratha

Paratha and its many flavours are arguably the food that Indians adore the most. While the buttery hot packed parathas at our favourite restaurant often make us drool, you might be surprised to learn that they are also very simple to prepare at home. All you need is some time and the stuffing of your choice!

Methi Paratha is one such paratha recipe which you can prepare for your loved ones and friends. This delectable paratha is made with fenugreek leaves. The best part about this lunch dish recipe is how delicious it is and how simple it is to make at home. In the winter, this paratha recipe is very well-liked by both children and adults. Make this quick and simple lunch recipe as soon as possible to avoid wasting your important time. You might be pleasantly surprised to discover that you can even pack this paratha recipe in your children’s lunchboxes.

Here’s the recipe for Methi Paratha.

Methi Paratha

    2 cups whole wheat flour 

    1 cup methi leaves

    ½-1 tsp finely-chopped green chilies 

    1½ tsp finely-chopped garlic

    2 tsps oil or ghee

    ⅓ cup water

    ½ tsp salt 

    Ghee or oil 


    Add the fenugreek leaves to a bowl of water that also contains 1/2 teaspoon baking soda and 1 tablespoon vinegar.

    Soak the leaves for a few minutes in clean water and use your fingers to gently swish and swirl the leaves.

    Drain the water, the leaves can be properly rinsed under running water for a few times, or you can repeat the soaking and draining procedure a couple of times.

    The leaves should be spread out equally on a kitchen towel for a few minutes before being chopped.

    In a mixing dish, add whole wheat flour and the salt.

    Mix after adding the chopped methi leaves, chilies, garlic, and oil.

    Water should be added gradually when mixing the dough initially, and then, knead the dough until it is soft and smooth, adding water as necessary.

    Keep in mind that the water content of the fenugreek leaves and the type and variety of wheat flour will affect the water proportion.

    Pinch the dough into medium-sized balls.

    Make a clean, spherical ball out of them by rolling them between your palms.

    Flatten the dough ball and lightly coat the rolling surface and the dough with flour.

    Roll the dough into a circle or roti of a medium size (7 to 8 inches in diameter) using a rolling pin.

    On medium to high heat, preheat a skillet or tawa.

    On a heated tawa, place the rolled methi paratha.

    Flip the paratha when one side is about 1/4 done or slightly cooked.

    On the side that is facing you, rub some oil or ghee on it.

    When you flip it over once again, the paratha should have some brown or golden spot.

    Ghee should be applied to the side with the golden spots.

    Repeat the flipping process a few more times, until the paratha has evenly roasted and has a few golden or blistered spots.

    Make more methi parathas in the same manner using the leftover dough balls.