Methi Paratha Recipe – Easy Whole Wheat Flatbread with Fenugreek

Last Updated on 2 months by Neha Deshmukh

Methi Paratha Recipe – Easy Whole Wheat Flatbread with Fenugreek

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s packed with flavour. Today, I’m sharing my go-to recipe for Methi Paratha – a delicious and healthy flatbread made with fresh fenugreek leaves. I first made this when I was craving something comforting and nutritious, and it’s been a family favourite ever since! It’s surprisingly easy to make, and the aroma while they’re cooking is just heavenly.

Why You’ll Love This Recipe

This Methi Paratha recipe is a winner for so many reasons. It’s a fantastic way to sneak in some extra greens, it’s incredibly flavourful, and it’s perfect for breakfast, lunch, or dinner. Plus, it’s a great way to experience the wonderful flavours of Indian cuisine. You’ll love how the slightly bitter methi balances beautifully with the spices and wheat.

Ingredients

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

• 1 bunch Fresh Fenugreek leaves (Methi leaves)
• 2 cup Whole wheat flour (Atta)
• 2 tablespoon Olive Oil
• ?? teaspoon Salt (about ¾ tsp)
• ?? teaspoon Garam Masala (about 1 tsp)
• 1 teaspoon Red chili powder
• ?? teaspoon Amchoor powder (about 1 tsp)
• ?? cup Water (about ¾ – 1 cup, adjust as needed)

Ingredient Notes

Let’s talk about the stars of the show and a few little tips I’ve picked up over the years!

Fresh Fenugreek Leaves (Methi) – Selection & Preparation

Choosing the right methi is key. Look for bright green leaves that are tender and fragrant. Avoid any leaves that are wilted or yellowing. Give them a really good wash – sometimes there’s a bit of sand hiding in there! I finely chop mine, and then squeeze out any excess water with a kitchen towel. This prevents the dough from becoming too sticky.

Whole Wheat Flour (Atta) – Types & Nutritional Benefits

I prefer to use whole wheat flour (atta) for these parathas because it’s packed with fibre and nutrients. You can find different types of atta – fine, medium, or coarse. I usually go for medium. It gives the parathas a nice texture.

Olive Oil – Substitutions & Flavor Impact

Olive oil adds a lovely flavour, but you can easily substitute it with ghee or any other vegetable oil you prefer. Ghee will give a more traditional flavour, but olive oil keeps things a little lighter.

Amchoor Powder – Regional Variations & Uses

Amchoor powder, made from dried mango, adds a lovely tangy flavour. It’s a staple in North Indian cuisine. If you can’t find it, you can substitute it with a squeeze of lemon juice, but the flavour won’t be quite the same.

Garam Masala – Homemade vs. Store-Bought

Garam masala is a blend of warming spices. You can buy it pre-made, or make your own! Homemade garam masala is amazing, but a good quality store-bought blend works perfectly well too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the fenugreek leaves thoroughly, finely chop them, and drain any excess water using a kitchen towel.
2. In a mixing bowl, combine the whole wheat flour, salt, garam masala, red chili powder, and amchoor powder. Add 2 tablespoons of olive oil and mix well.
3. Add the chopped fenugreek leaves to the flour mixture and mix until everything is nicely incorporated.
4. Now, gradually add water and knead into a soft dough. It shouldn’t be too sticky or too dry. Once the dough comes together, coat it with the remaining olive oil and let it rest for at least 30 minutes. This helps the gluten relax, making the parathas softer.
5. Divide the dough into 13 equal portions. Roll each portion into a thin 6-inch circle using a rolling pin. Don’t worry if they’re not perfect circles – that’s part of the charm!
6. Heat a tawa (griddle) over medium flame. Cook each paratha for about 30 seconds per side, until you see golden brown spots appear.
7. Lightly brush the cooked parathas with a little oil and stack them on top of each other. This helps them stay soft and fluffy.

Expert Tips

Want to take your Methi Parathas to the next level? Here are a few of my favourite tricks:

Achieving the Perfect Paratha Texture

The key to a flaky paratha is a well-kneaded dough and a hot tawa. Don’t skimp on the kneading!

Preventing Parathas from Becoming Dry

Coating the dough with oil and stacking the cooked parathas helps retain moisture.

Rolling Technique for Thin Parathas

Practice makes perfect! If you’re struggling to roll them thin, start with a small portion of dough and use even pressure.

Variations

Let’s get creative!

Vegan Methi Paratha

Simply substitute the olive oil with any plant-based oil.

Gluten-Free Methi Paratha (Using Alternative Flours)

Use a gluten-free flour blend designed for roti or paratha. You might need to adjust the amount of water.

Spice Level Adjustment – Mild, Medium, Spicy

Adjust the amount of red chili powder to your liking. For a milder flavour, omit it altogether. For extra spice, add a pinch of cayenne pepper!

Festival Adaptations – Holi, Lohri, Makar Sankranti

These parathas are perfect for festive breakfasts! During Lohri, my family loves to serve them with a generous dollop of white butter.

Serving Suggestions

Methi Paratha is incredibly versatile. I love serving it with a side of plain yogurt or a tangy pickle. It also pairs beautifully with a cup of chai. You can also serve it with a side of dal or sabzi for a complete meal.

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.

FAQs

Got questions? I’ve got answers!

How do I prevent the methi parathas from sticking to the tawa?

Make sure your tawa is hot enough before you start cooking. You can also lightly grease it with a little oil.

Can I make the dough for methi paratha ahead of time?

Absolutely! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.

What is the best way to store leftover methi parathas?

Store them in an airtight container in the refrigerator.

Can I use frozen fenugreek leaves for this recipe?

Yes, you can! Just make sure to thaw them completely and squeeze out any excess water before using.

What can I serve with methi paratha besides yogurt or pickle?

Try serving it with a side of chole (chickpea curry), aloo sabzi (potato curry), or even a simple dal.

Enjoy! I hope you love this Methi Paratha recipe as much as my family does. Let me know how it turns out in the comments below!