Methi paratha

Here's a flavorful and healthy Methi Paratha recipe — made with fresh fenugreek leaves (methi), it's nutritious, slightly bitter, and perfect for breakfast, lunch, or a light dinner.

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🌿 Methi Paratha Recipe (Makes 6 parathas | Serves 2–3)

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Ingredients

For the Dough:

2 cups whole wheat flour (atta)

1 to 1.5 cups fresh methi leaves, finely chopped

1–2 green chilies, finely chopped (optional)

1 tsp ginger paste or grated ginger

1/2 tsp turmeric powder

1/2 tsp red chili powder

1/2 tsp ajwain (carom seeds) or cumin seeds

Salt to taste

1 tbsp oil

Water (as needed to knead)

For Cooking:

Ghee or oil (for frying)

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Instructions

1. Prep the Methi:

Rinse methi leaves thoroughly in water 2–3 times to remove dirt.

Drain and finely chop them.

2. Make the Dough:

In a mixing bowl, combine flour, chopped methi, green chilies, ginger, turmeric, chili powder, ajwain, and salt.

Add oil and mix well.

Gradually add water and knead into a soft, smooth dough.

Cover and let rest for 15–20 minutes.

3. Roll the Parathas:

Divide the dough into 6 equal portions.

Roll each into a ball, dust with flour, and flatten.

Roll into a 6–7 inch round paratha.

4. Cook the Parathas:

Heat a tawa or flat skillet on medium heat.

Place the rolled paratha on the hot tawa.

Flip after 30 seconds or when you see bubbles/spots.

Apply ghee/oil and cook both sides until golden brown and crisp, pressing edges as needed.

5. Serve Hot:

Enjoy with curd, pickle, or plain butter.

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📝 Tips:

If methi is bitter, sprinkle salt on chopped leaves, let sit for 15 mins, then squeeze out the water before using.

You can also add a little yogurt to the dough for softness.

Would you like a variation using dried methi (kasuri methi) or a stuffed methi paratha version next?