By Garima Johar
November 14, 2026
Once fresh fenugreek appears in the winter market, methi paratha shows up on Punjabi breakfast tables. Just knead methi leaves into a whole-wheat flour-based dough, top with white butter, and serve with achaar.
1 cup whole wheat flour 1/2 cup besan 1/4 cup buttermilk 1/4 cup chopped methi leaves 1/4 cup water 1 tablespoon oil 1 teaspoon cumin seeds 1/2 teaspoon turmeric powder 1/2 teaspoon garam masala 1/4 teaspoon red chilli powder Salt to taste
Mix atta, besan, methi, cumin seeds, haldi, garam masala, red chilli powder, and salt.
Add buttermilk and water, and knead till you get a smooth dough.
Take small portions of the dough and roll each of them into thin circles.
Heat a tawa and cook the thepla on both sides till golden brown.
Transfer it to a plate and serve with chutney or achaar.