Go Back

Methi paratha

Healthy tasty paratha
5 from 2 votes
Print Pin


Wash and dry methi leaves

  • 1/2 cup methi leaves | fenugreek leaves tightly packed
  • 1 + 1/2 cup water
  • 1/8 teaspoon Turmeric powder


  • 1 cup whole wheat flour or multigrain flour
  • Required salt
  • 1/2 teaspoon Kashmiri chilli powder
  • 1 tablespoon oil
  • 2 tablespoon curd


  • Firstly pluck methi leaves from the stems
  • Add methi leaves, water, and turmeric powder and rinse well
  • Transfer to a colander and wash well till the water turns clear; drain  the water completely
  • Add flour, salt, turmeric  powder, Kashmiri chilli powder in a wide mixing bowl; mix well
  • Furthermore add methi leaves, curd, and oil; mix well
  • Add water little by little to make a soft pliable non-sticky dough
  • Grease your hands with oil and knead for 2-3 minutes
  • Cover with a damp cloth and rest the dough for at least 30 minutes. I rested for 1 hour
  • Knead again and divide the dough into equal portions. Roll them into smooth balls and keep aside
  • Sprinkle flour on the rolling board, and place a ball of dough on the flour. Dust flour on top
  • Roll the ball to a round shape paratha. The dough is extremely soft so gently give even pressure and roll
  • Repeat and prepare all paratha
  • Heat a tawa till hot on a medium-high flame
  • Dust off the excess flour from the paratha
  • Add ghee and place the methi paratha on the tawa
  • Furthermore, add ghee on top of the paratha and gently spread
  • when you see tiny bubbles on the paratha,  flip and cook another side
  • Press gently and cook till they are slightly brown
  • Serve methi paratha with raita, pickle, etc.


Subscribe to my YouTube channelCheck out Traditionally Modern Food!


  1. Clean flour on the griddle with a kitchen towel before you proceed to prepare the subsequent paratha.
  2. Stack the cooked parathas to keep them soft
  3. Always knead a smooth and soft dough for the paratha
  4. It’s very important to let the dough rest
  5. Try to make thin paratha. Press and roll the paratha evenly
  6. Use generous ghee while cooking paratha for the best flavor and texture
  7. Wait till the chappathi pan turns hot, then cook paratha. if the pan is not hot enough paratha might turn flaky
  8. I made the paratha kids friendly, but you can adjust the spicy according to your preference
Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!