Methi Paratha

What is Methi Paratha?

Methi = Fenugreek
Paratha = A type of bread made with wheat flour. It’s traditionally thicker than a roti and cooked with more oil or ghee.

Methi paratha is a great breakfast or brunch entree!

Timmi’s Tips and Tricks

  • Try to minimize the number of times you flip the paratha on the pan/tawa. My usual number is 3: once soon after placing the dough on the pan, and once after each side is fully cooked. The more flips, the harder the paratha.
  • Ghee is yummier than oil.

Methi Paratha

Servings: 5 parathas


  • 2 cups methi leaves fenugreek leaves
  • 2 green chilis chopped
  • 1/2 medium red onion chopped
  • 2.25 cups wheat flour
  • 1.25 tsp salt or to taste
  • 1/4 tsp red chili powder
  • 1/2 tsp sukha dhaniya dry coriander powder
  • 1/2 cup water
  • 3-4 tsp oil or ghee 2 for the dough + 1-2 for greasing the pan


  • Blend together fenugreek leaves and green chilis with some of the water.
  • Mix together flour, fenugreek mixture, onion, 2 tsp oil, and all the spices to combine. Add enough water to combine (approximately the 1/2 cup mentioned in the description, but you may need slightly more or less depending on the flour).
  • Knead the dough for a minute or so.
  • Separate dough into 5 dough balls.
  • Roll out a dough ball into a small circle and brush a little bit of ghee or oil on it.
  • Fold the dough in half, roll it up, and flatten the roll to make a thick oblong ball with the dough.
  • Roll out the dough into the desired size (ideally about 8-10 inches in diameter).
  • Heat a flat pan or tawa up on medium-high heat. Grease the pan with a bit of ghee or oil.
  • Put the rolled dough on the tawa.
  • Once the bottom is cooked, flip to cook the other side.
  • Once both sides are cooked, repeat with the remaining dough balls.
  • Enjoy hot with some butter!

You May Also Like!

Success! You're on the list.

Leave a Reply