Simple, practical, and full of everyday flavour, methi paratha recipe | methi ka paratha | fenugreek paratha recipe is a vegetarian punjabi paratha made with wheat flour / atta, methi leaves / fenugreek leaves, and curd / yogurt in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 40 minutes
- Cook time: 10 minutes
- Total time: 50 minutes
- Yield: 8 Servings
- Category: paratha
- Cuisine: punjabi
Ingredients
- 2 cups wheat flour / atta
- 1 cup methi leaves / fenugreek leaves (finely chopped)
- ¼ cup curd / yogurt (fresh / sour)
- ½ tsp turmeric / haldi
- 1 tsp ginger paste
- ½ tsp kashmiri red chili powder / lal mirch powder
- ¼ tsp cumin powder / jeera powder
- salt to taste
- ½ tsp carom seeds / ajwain
- 2 tsp oil
- water as required (to knead dough)
- 5 tsp oil / ghee (for roasting)
Method
- firstly, in large mixing bowl take wheat flour and chopped methi leaves.
- also add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
- additionally, add spices and salt to taste.
- furthermore, add 2 tsp of oil and combine well.
- additionally, add some water and knead the dough.
- cover with moist cloth and rest for 30 minutes.
- now pinch a medium sized ball dough, roll and flatten it.
- also dust with some wheat flour.
- roll to 5 inches using rolling pin.
- additionally, grease with ghee or oil
- bundle it up and flatten to ball.
- further roll it in a thick circle like paratha.
- now on a hot tawa place the rolled paratha and cook for a minute.
- furthermore, when the base is partly cooked, flip the methi paratha.
- also brush oil / ghee and press slightly.
- finally, serve methi paratha with raita and pickle.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
