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  • Preeti Shridhar

Methi ka Paratha

Methi...Fresh Fenugreek Leaves are now available in abundance. Every state has some special dishes using methi leaves.

From controlling blood sugar to digestion and weight loss, methi leaves offer a whole lot of benefits to our body.

I love to make methi patathas quite frequently, be it for breakfast or lunch. These healthy and yumm parathas are best served with homemade butter, raita and pickle.

The other day I was talking to my sister and invariably our conversation steered towards food. She mentioned that she adds mango pickle masala to the dough and I must try it,. too. Incidentally I had planned to make them for lunch. So I added her secret ingredient pickle masala. I must say the parathas turned out really crispy and tastier.

Do give this recipe a try.


Methi 3 cups tightly packed

Besan 1/2 cup

Whole Wheat Flour 2 1/2 cup

Achar masala 2 tbsp

Red Chili Powder 1 tsp

Salt 2 tsp or to taste

Ajwain seeds 1/2 tsp

Ginger grated 2 tsp

Thick Yogurt 2 tbsp

Water 1/2 cup approximately



1. Pick tender stems and leaves .

2. Wash several times to remove all dirt . Leave it over a colander to drain off excess water.

3. Chop the leaves as finely as possible.

4. In a large bowl mix all the dry ingredients.

5. Now add achar masala, ginger and yogurt. Mix well.

6. Now and fenugreek leaves, mix well.

7. Slowly add hot water and make a stiff dough

8. Cover and let it rest for an hour .

To make parathas,

  1. Heat a non stick tawa/ girdle.

  2. Pinch a small portion of dough, 70-80 gms approximately.

  3. Roll into ball.

  4. Dust with flour.

  5. Using a rolling pin roll into a 4" disc.

  6. Apply half a tsp of oil. Sprinkle a pinch of flour.

  7. Fold into half. Press lightly.

  8. Fold again to get a triangle. Press lightly.

  9. Dust with flour.

  10. Roll into a seven inch diameter disc.

  11. Tranfer to hot tawa.

  12. Cook on high till small brown spots appear.

  13. Flip , lower the heat.

  14. After a minute, press all over with back of a spatula.

  15. Apply oil.

  16. Flip and apply oil on the other side.

  17. Cook on both sides till it crisps a little and slightly large brown spots appear.

  18. Keep the heat medium.

  19. Remove on a kitchen towel .

  20. Serve with raita of your choice and some pickle.

  21. Don't forget homemade butter.

  22. Repeat the process with the remaining dough.


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