Name: Methi Paratha Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 cups atta (260 grams, whole wheat flour); 2 cups chopped methi leaves (around 50-60 grams, weight of leaves only); 1/4 teaspoon garam masala; 1/2 teaspoon ajwain (carom seeds); 1 green chili, finely chopped; 3/4 teaspoon salt (or to taste); 2 teaspoons oil (plus more for cooking, preferably avocado oil); Water, approximately 1/2 to 3/4 cup (to knead the dough)

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Introduction

Methi Paratha is a flavorful Indian flatbread infused with fresh fenugreek leaves and aromatic spices. This wholesome and savory bread makes a perfect accompaniment to your breakfast or light meal. It’s easy to prepare and packed with nutrition and taste.

A stack of six flatbreads with visible green and brown spots is placed inside a black cast iron pan. The top flatbread is folded in half, showing its soft, textured surface with small brown toasted patches and green specks throughout. The pan has a handle and rests on a dark blue cloth on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups atta (260 grams, whole wheat flour)
2 cups chopped methi leaves (around 50-60 grams, weight of leaves only)
1/4 teaspoon garam masala
1/2 teaspoon ajwain (carom seeds)
1 green chili (finely chopped)
3/4 teaspoon salt (or to taste)
2 teaspoons oil (plus more for cooking, avocado oil recommended)
Water (approximately 1/2 to 3/4 cup for kneading)

Instructions

Step 1: In a large bowl, combine the whole wheat flour, chopped methi leaves, garam masala, ajwain, chopped green chili, salt, and 2 teaspoons of oil.
Step 2: Gradually add water, kneading to form a smooth and soft dough. Use about 1/2 to 3/4 cup water depending on your flour. Cover the dough and let it rest for 20 minutes.
Step 3: Divide the dough into 8 equal parts, each weighing around 65-67 grams. Heat a tawa or iron skillet over medium-high heat.
Step 4: Take one dough ball and shape it into a round ball between your palms. Flatten it and roll out gently into a circle about 6-7 inches in diameter, using dry flour to prevent sticking.
Step 5: Place the rolled paratha on the hot tawa. Cook for about one minute until one side is slightly cooked, then flip it.
Step 6: Apply about 1/4 teaspoon of oil on the half-cooked side, flip again, and apply oil on the other side. Press with a spatula and cook until both sides have golden brown spots. Repeat with remaining dough balls.
Step 7: Serve hot with pickle, yogurt, and a cup of chai for an authentic experience.

Tips & Variations

For a softer dough, you can add a tablespoon of yogurt while kneading.
If fresh methi leaves are not available, use frozen methi but squeeze out excess water before adding.
Add finely chopped onions or grated ginger for extra flavor.
Adjust green chili quantity according to your spice preference.
Use ghee instead of oil for a richer taste when cooking the parathas.

Storage

Store cooked methi parathas in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate for 2-3 days or freeze them for up to 1 month. Reheat on a hot tawa or skillet to restore their crispiness before serving.

How to Serve

A silver metal plate holds four round, slightly uneven Indian flatbreads stacked on top of each other, each with a golden-brown color mixed with green bits of herbs and small darker toasted spots. A triangular piece is broken off the top flatbread, showing a soft and textured inside. Two chilies, one orange and one green, are placed on the plate beside the flatbreads. A beige cup with a green rim and handle is resting on the flatbreads, filled with light brown tea. A woman’s hand is holding the cup’s handle. In the background on a white marbled surface, there is a small blue bowl filled with white cottage cheese and a spoon inside it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make methi paratha without ajwain?

Yes, ajwain adds a slight bitterness and aroma but can be skipped if unavailable. The paratha will still be delicious with garam masala and green chili.

How do I prevent the parathas from becoming dry or hard?

Ensure your dough is soft but not sticky. Resting it helps retain moisture. Applying oil or ghee while cooking also keeps the parathas tender and flavorful.