Methi Paratha Recipe – Easy Fenugreek Flatbread with Sesame Seeds

Last Updated on 2 months by Neha Deshmukh

Methi Paratha Recipe – Easy Fenugreek Flatbread with Sesame Seeds

Introduction

Oh, Methi Paratha! These fragrant, slightly bitter, and utterly delicious flatbreads hold a special place in my heart. I remember my dadi (grandmother) making these every winter, and the whole house would smell incredible. It’s a comfort food that instantly transports me back to my childhood. This recipe is my attempt to recreate that magic, and I’m so excited to share it with you. It’s surprisingly easy to make, even if you’re new to making parathas!

Why You’ll Love This Recipe

This Methi Paratha recipe is a winner for so many reasons. It’s packed with flavour thanks to the fresh fenugreek leaves. It’s a relatively quick and easy meal, perfect for a weeknight dinner or a weekend brunch. Plus, it’s a fantastic way to sneak in some extra greens! And honestly, who can resist a warm, flaky paratha with a dollop of creamy raita?

Ingredients

Here’s what you’ll need to make these delightful Methi Parathas:

• 1 bunch methi (fenugreek leaves), roughly chopped (about 1 cup packed)
• ½ cup curd (plain yogurt)
• 1 tsp chilli powder (adjust to your spice preference)
• 1 tsp cumin powder
• ½ tsp turmeric powder
• ½ tsp garam masala
• ½ tsp ajwain (carom seeds)
• 2 green chillies, finely chopped (optional)
• 2 tbsp sesame seeds
• ½ tsp salt (or to taste)
• 2 potatoes, boiled, peeled and mashed
• 2 cups wheat flour (atta)
• Water, as required (about ½ – ¾ cup)
• 2 tsp oil (for greasing and cooking)

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Methi/Fenugreek Leaves: These aren’t just tasty; they’re incredibly good for you! They’re a great source of iron and vitamins. Look for bright green, fresh leaves.
• Wheat Flour (Atta): I prefer using whole wheat flour (atta) for a rustic flavour and texture. You can find different types – chakki atta is a finely ground version that’s great for soft parathas.
• Curd/Yogurt: Using slightly sour curd adds a lovely tang to the parathas. If you don’t have curd, you can use plain yogurt, but reduce the amount slightly.
• Spice Levels: Feel free to adjust the chilli powder to your liking. Some families love a really spicy paratha, while others prefer a milder flavour.
• Sesame Seeds: These add a wonderful nutty flavour and a lovely texture. Don’t skip them! They’re also a good source of calcium.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large mixing bowl, combine the chopped fenugreek leaves with the curd, chilli powder, cumin powder, turmeric, and garam masala. Mix well to combine all the spices.
2. Add the ajwain, chopped green chillies (if using), and sesame seeds. Give it another good mix.
3. Now, add the mashed potatoes and wheat flour. Start kneading the mixture, adding water gradually, until you form a soft, pliable dough. Don’t add all the water at once – you might not need it all!
4. Once the dough comes together, grease it with a little oil. This will keep it from drying out. Cover the bowl with a damp cloth and let it rest for at least 10 minutes. This allows the gluten to relax, making the parathas softer.
5. Divide the dough into equal portions (about 8-10). Roll each portion into a round paratha, dusting with flour to prevent sticking. Don’t worry if they’re not perfect circles – rustic is beautiful!
6. Heat a hot tawa (flat griddle) over medium heat. Place the paratha on the hot tawa and cook for a minute or two on each side, until you see small bubbles forming.
7. Flip the paratha and drizzle a little oil or ghee around the edges. Cook until golden brown spots appear on both sides. Press gently with a spatula to ensure even cooking.
8. Serve warm with raita and pickle!

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Hot Tawa is Key: A hot tawa is essential for fluffy parathas.
• Gentle Rolling: Roll the parathas gently to avoid tearing the dough.
• Use Ghee: A little ghee adds a lovely flavour and richness.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Methi Paratha: Simply substitute the curd with plant-based yogurt (like soy or almond yogurt).
• Gluten-Free Methi Paratha: Use a gluten-free flour blend instead of wheat flour. You might need to adjust the amount of water.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These are especially popular during festivals like Holi and Baisakhi. My family always makes a big batch for these celebrations.

Serving Suggestions

Methi Paratha is incredibly versatile. It’s delicious with:

• Raita (yogurt dip)
• Pickle (mango or lime pickle are classics)
• A simple dal (lentil soup)
• A side of fresh salad

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What is the best way to chop methi/fenugreek leaves for paratha?

Finely chop the leaves – you don’t want large pieces. You can also blanch them briefly (dip in boiling water for 30 seconds, then shock in cold water) to reduce their bitterness.

2. Can I make the dough for Methi Paratha ahead of time?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before rolling.

3. What is ajwain and can I substitute it?

Ajwain (carom seeds) has a unique, slightly pungent flavour. If you can’t find it, you can substitute with a pinch of fennel seeds, but it won’t be quite the same.

4. How do I prevent the parathas from becoming hard?

Don’t over-knead the dough, and don’t cook them for too long on the tawa. Greasing the dough and using a little oil/ghee while cooking also helps.

5. What is the best accompaniment for Methi Paratha besides raita and pickle?

Honestly, a simple cup of chai (tea) is the perfect pairing! Or, a dollop of homemade white butter.