Methi Paratha | Methi Paratha with Fresh Fenugreek Leaves

Methi paratha – a delicious Indian flatbread made with whole wheat flour with the goodness of fresh fenugreek leaves. Check out how I made the methi paratha with step-wise pictures.

The next two flatbreads that I am going to share are not stuffed paratha like the previous ones. We mix the vegetables along with the flour and prepare the dough. I am starting with this simple methi paratha, or the fenugreek leaves paratha today.

Last year, with my homegrown fenugreek leaves, I had been making methi pulav or methi sambar. This year decided to try something different. Earlier I posted methi matar malai, and now it’s time for the methi paratha.

When you don’t feel like making stuffed paratha and want to make something different from plain paratha, my easy zucchini thepla and this methi paratha are your best bet. And it’s a great way to sneak in the methi leaves also. With other spices and whole wheat flour, the methi’s bitterness is slightly suppressed, and it tastes really well.

You can also soak methi leaves in salted water for 20 to 30 minutes and discard the water. This helps in reducing the bitterness of the fenugreek leaves to a certain extent. But make sure you drain the water completely and pat them dry before mixing it with the flour.

Vegan version of methi thepla

There is a similar flatbread in Gujarati cuisine called methi thepla, which is usually prepared with whole wheat flour, besan, and other millet flours and curd. But there are theplas without besan also. This methi paratha is more like methi thepla without besan and curd – a vegan version of methi thepla with whole wheat flour.

The recipe is very straightforward. We add the spices, salt, and fresh fenugreek leaves and form a dough by adding water as required. I used only yellow chili powder and garam masala and salt. But you can add in the spices according to your preferences.
Divide the prepared dough into equal parts and make smooth balls and roll them. And cook the paratha like roti. That’s it.

Now let’s see how to make this methi paratha with detailed step-wise pictures.

How to make methi paratha

Prepare the dough-

• In a mixing bowl, add the wheat flour, roughly chopped fenugreek leaves, garam masala, yellow chili powder, salt, and 1 tsp oil. (I did not soak my methi leaves)
• Add water as required and knead into a smooth dough. Add water as required. Do not add all the water at once.
• After kneading, let the dough sit for 15 minutes. Make sure you cover the dough. 
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into six balls. 

Roll the paratha-

• On a dusted surface, take one ball and using the rolling pin, evenly roll the paratha into a 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour. 
• Similarly, make all the parathas and keep them ready. 

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot. 
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ½ to ¾ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.

• Place the prepared paratha separately. And cook the remaining parathas similarly.

Recipe Notes-

• Instead of yellow chili powder, you can use red chili powder and adjust the salt and spices according to your preference. 
• If you are soaking the methi leaves, make sure you drain them and pat them dry before adding it to the dough.
•  If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor. Also, spread some butter on the cooked paratha.

PS: Follow me on Instagram or join my Facebook Group for more gardening and recipe updates. If you try this methi paratha recipe, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap.  Make sure to follow me on my Pinterest for more healthy and delicious ideas!

📖 Recipe

Pin Recipe Print Recipe

5 from 3 votes

Methi Paratha | Methi Paratha with Fresh Fenugreek Leaves

Methi paratha – a delicious Indian flatbread made with whole wheat flour with the goodness of fresh fenugreek leaves.

Prep Time30 minutes mins

Cook Time20 minutes mins

Total Time50 minutes mins

Course: Entree

Cuisine: North Indian

Servings: 6 yields 6 parathas

Calories: 135kcal

Author: Srividhya G

Equipment

• Mixing bowl
• Rolling Pin
• Tawa or Griddle

Ingredients

Measurement Details: 1 cup=240ml; 1 tbsp=15ml; 1 tsp=5ml;

• ▢ 1 cup whole wheat flour plus extra for dusting and rolling
• ▢ 1 cup fresh fenugreek leaves cleaned, rinsed, and roughly chopped
• ▢ ½ tsp garam masala
• ▢ ½ tsp yellow chili powder or use red chili powder
• ▢ ½ tsp salt
• ▢ ⅓ to ½ cup water or as required
• ▢ 7 tsp oil divided ( 1 tsp for the dough and 6 tsps for cooking the paratha)

Instructions

Prepare the dough-

• In a mixing bowl, add the wheat flour, roughly chopped fenugreek leaves, garam masala, yellow chili powder, salt, and 1 tsp oil.
• Add water as required and knead into a smooth dough. Add water as required. Do not add all the water at once.
• After kneading, let the dough sit for 15 minutes. Make sure you cover the dough.
• Divide the prepared dough into equal parts and roll them into smooth balls. I divided my dough into six balls.

Roll the paratha-

• On a dusted surface, take one ball and using the rolling pin, evenly roll the paratha into a 6 to 7-inch circle. The paratha dimensions are to provide a rough idea. Depending upon the dough size and your preference, roll them. Also, you can roll into triangles or squares as well. Roll it gently and apply equal pressure when rolling. Shake off the excess flour.
• Similarly, make all the parathas and keep them ready.

Cook the paratha-

• Heat an iron tawa and make sure it is hot. Make sure the heat is at medium to medium-high. Tawa should always be hot.
• Place the rolled paratha on the hot tawa. Let it cook for 30 seconds or so, spread ½ to ¾ tsp of oil around the edges, and cook for 30 seconds.
• Now flip the parathas and spread some oil (¼ tsp) on top of the paratha. Gently press the paratha with the spatula and cook until you see the brown spots like below.
• Place the prepared paratha separately. And cook the remaining parathas similarly.

Notes

• Instead of yellow chili powder, you can use red chili powder and adjust the salt and spices according to your preference.
• If you are soaking the methi leaves, make sure you drain them and pat them dry before adding it to the dough.
• If you are not particular about the vegan version, use ghee while cooking the paratha for added flavor. Also, spread some butter on the cooked paratha.

Nutrition

Calories: 135kcal | Carbohydrates: 17g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 198mg | Potassium: 73mg | Fiber: 3g | Sugar: 1g | Vitamin A: 49IU | Calcium: 162mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#116