Saturday, July 16, 2016

Methi Paratha (Fenugreek flavoured Indian Flat Bread) with step by step photos

methi paratha.jpg

Time for another sunday breakfast recipe. Methi Paratha is a rich and flavourful recipe. It is filling and satiating and keeps you energetic for a long day. I have included step by step pictures to make it more easy and descriptive.

Serves: 2-3
Preparation time: 20 mins.
Cooking time: 15 mins.


1 cup whole wheat flour
½ cup besan (gram flour)
water as required (approximately ½ cup)
1 cup washed and chopped methi leaves
½  cup onion finely chopped
1-2 green chillies finely chopped
½ teaspoon turmeric powder
¼ teaspoon chilli powder
½ teaspoon garam masala
1 tablespoon oil
salt to taste

Other ingredients:
Oil for frying
Whole wheat flour for dusting

1. Mix all the above ingredients in a large bowl.


2.  Add water little by little and knead to a soft dough.
(Dough could be a little sticky than normal paratha dough and that is fine.)


Let the dough rest for 20-30 mins and keep it aside.

3. Dough is now rested. Divide the dough into 6 equal portions and make them in a round ball shape, then flatten them to make a pattie by pressing in between your palms.

4. Take some wheat flour in a plate for dusting. Roll the pattie on the rolling board to form small circle.


5. Brush some oil over the paratha and fold it to form a semicircle. Again, brush some oil over the semicircle and then fold it once more to form a triangle shaped pattie.


6. Seal the pattie by pressing with fingers at the edges so that the oil does not comes out while rolling the paratha.

7. Again, dust your stuffed pattie and start rolling it, using rolling pin. Do this gently till the you get a triangular paratha. (Dust it as and when required)


8. Heat the tawa on medium heat. Place the paratha over tawa.

9. When tiny bubbles start coming, flip the paratha and apply 1/4 teaspoon oil over the top surface and drizzle a little over edges and let it cook for 30-40 secs.


10. Press with a spatula occasionally to cook the parantha evenly.

11. Flip it again to repeat the process on the other side till the parantha turns golden brown and crispy.

12. Methi paratha is ready to be served with butter/pickle or a cup of curd/raita.


  • You can use ghee (clarified butter) instead of oil to make paratha more yummy for kids.
  • Do not add green chillies if it becomes too spicy for kids.
  • You can fill in oil and roll parathas in any other shape you please.

Raita recipes you can try with these methi paratha :

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