Recipe: Methi Parantha

CooQ : Recipe: Methi Parantha

Methi Parantha

North indian, Mains

122 calories/serving
15 mins
Methi (fenugreek) and spices are kneaded with whole-wheat roti flour for these nutritious and tasty parathas.

Recipe by:

Hebbars Kitchen


wheat flour
fenugreek leaves
turmeric powder
ginger paste
red chilli powder
cumin powder
carom seed


1. Firstly, in large mixing bowl take 2 cups wheat flour and 1 cup finely chopped methi or fenugreek leaves.

2. Also add 1/4 cup of curd. curd helps to remove the bitterness of methi leaves.

3. Additionally, add 1/2 tsp turmeric powder, 1 tsp ginger paste, 1/2 tsp red chilli powder, 1/4 tsp cumin powder, 1/2 tsp ajwain / carom seeds and salt to taste.

4. Furthermore, add 2 tsp oil and combine well.

5. Additionally, add some water and knead the dough.

6. Cover the kneaded dough with a moist cloth and rest for 30 minutes.

7. Now pinch a medium sized ball dough, roll and flatten it.

8. Also dust with some wheat flour. roll to 5 inches using rolling pin.

9. Additionally, grease with ghee or oil. bundle it up and flatten to ball.

10. Further roll it in a thick circle like paratha.

11. Now on a hot tawa place the rolled paratha and cook for a minute. when the base is partly cooked, flip the methi paratha.

12. Brush oil / ghee and press slightly.

13. Finally, serve methi paratha with raita and pickle.

By Hebbars Kitchen