Methi Paratha Recipe

What is Methi Paratha?

Methi Paratha is a popular Indian flatbread made with whole wheat flour, spices, salt, ghee, and fresh fenugreek leaves. Methi is the Hindi name for fenugreek. In India, fresh fenugreek aka methi leaves is available only during the winter season (October – February). Hence, making this paratha a winter season favourite Indian breakfast. The sharp taste and aroma, the slight bitterness, is what makes a food lover fall in love with methi paratha. The fresh fenugreek leaves are commonly used in many other Indian dishes as well. Reasons To LOVE Methi Paratha

wholesome and fulfilling meal prep-friendly recipe great way to eat fresh fenugreek leaves perfect for lunchboxes and packed meals

Difference between Methi Thepla and Paratha The dough is the key differentiating factor between a thepla and paratha. The chopped fenugreek leaves, spices, and other ingredients are added to the whole wheat flour to make methi thepla. Also, the thepla is ¼ thickness of a paratha. It is very similar to chapati. But in my methi paratha recipe, the dough is prepared exactly like a thepla. The only difference is the thickness.

Ingredients Required

Flour: I use whole wheat flour combined with a tablespoon or so of gram flour (besan). Fenugreek: Fresh methi leaves are the key ingredient. In the off-season, you can use dried fenugreek leaves (kasuri methi). Use leftover methi to make restaurant-style mushroom methi matar malai sabzi. Curd: It helps to soften the dough. You can use plain yogurt or vegan curd.
Ghee: I add it to the dough plus use it to cook paratha. Seasoning: Ginger Paste, Salt, Carom Seeds, Red Chili Powder, Turmeric Powder, Cumin Powder

How To Make

Methi Paratha is one of the easiest Indian breakfast recipes.

Clean fresh fenugreek leaves. Discard the stem and collect the leaves.
Nicely, wash the green fenugreek leaves 2 – 3 times in water to get rid of dirt. Let them sit in a colander to drain excess water.
Finely chop the methi leaves.
Combine chopped fenugreek leaves, flour, spices, and seasoning. Make paratha dough. This is a meal prep-friendly dough that remains fresh in the fridge for 2 – 3 days.
Next, all you have to do is roll out and cook methi paratha.

Watch Methi Paratha Video

Serving Suggestion

I love methi paratha with masala curd, Indian pickle preferably mix vegetable pickle, chundo, or aam ka achaar, homemade white butter, and a hot cup of tea on the side. You can serve it with boondi raita, masala potato fry, aloo ki sabzi, or any other side dish you choose. It is a wholesome, fulfilling, vegetarian dish for school and office lunch boxes, or to carry around while traveling. A methi paratha remains fresh and soft after cooking for at least 24 hours.