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You are here: Home / Bread Recipes / Spiced Methi Paratha Recipe | How to Make Methi Paratha

Spiced Methi Paratha Recipe | How to Make Methi Paratha

February 18, 2020 44 Comments

Methi parathas are fragrant and easy-to-prepare Indian parathas with fresh methi or fenugreek leaves. I love methi leaves for the slight bitterness they add to any dish. Methi dal is the usual favourite for TH and I and my default recipe to make with methi leaves. Each time I go to Little India, I scout around for a bunch. Apart from the extra time it takes to pick and clean them, I’d say cooking with the leaves is quite a delight and very rewarding in the flavour front. In fact, kasuri methi, the dried fenugreek leaves we add to dishes like paneer butter masala and paneer jalfrezi really elevate the flavour of those dishes.

Spiced Methi Paratha Recipe | How to Make Methi Paratha

Methi Paratha was the outcome one weekend when I really wanted my cooking duties to end with a simple, single dish. I checked out many recipes online and a couple of cookbooks I have. I realised there are two ways to make methi paratha:

1. Make a spiced stuffing like you do for aloo paratha or gobi paratha and make methi parathas the same way.
2. Chop up the leaves and add them to the dough while making the dough and make parathas as normal.

I decided to go midway between the two options. Check out all methi recipes on Edible Garden.

Methi Paratha Recipe
Makes: ~20 parathas

Ingredients:
4 cups packed fresh methi / fenugreek leaves, cleaned and chopped fine
2 green chillies, chopped fine
1″ piece ginger, grated
1/2 tsp powdered jeera / cumin seeds
1 tsp oil
Salt to taste
For the dough
5 cups atta / wheat flour
Water as needed
Ghee or butter

Spiced Methi Paratha Recipe | How to Make Methi Paratha

How to Make Methi Paratha:

1. Heat the oil and add the jeera. After about 5 seconds, add the ginger, methi leaves, green chillies and some salt. Stir until the leaves start to wilt and get lightly toasted. Don’t cook it for more than 7 mins. Let this mixture cool.

2. Add the spiced methi mixture to the atta, more salt if needed and enough water to make a soft, pliable dough. Divide into 6 equal-sized balls. Roll out each and cook on a tawa or griddle until both sides are golden brown.

3. After removing from fire, pat ghee or butter on both side and keep covered to maintain softness.

Serve methi paratha warm with mango pickle and plain curds.

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By nags Filed Under: Bread Recipes, Methi / Fenugreek Leaves, Paratha Nan Roti, Uncategorized

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Comments

  1. Scarlett O'Hara

    January 21, 2013 at 1:11 pm

    Methi is my favorite leaf too… LOVE the flavor.
    We add this methi into everything conceivable! 🙂 Parathas (mixing in the dough), sabzi, sometimes raita too… 🙂
    I sometimes use Kasuri Methi instead of fresh methi… gives a nice flavor and a different taste too.

    Reply
    • Nagalakshmi V

      January 22, 2013 at 2:25 am

      ooh using kasuri methi to make methi paratha is a great idea. do you rehydrate it before adding it to the dough?

      Reply
  2. nilanjana majumdar

    January 20, 2013 at 4:08 pm

    oh! i picked up a bunch of Methi at the market last week… i’m not much of a methi-eater and have been looking for ways to use them up, and this looks perfect, I think I’m going to have to cave in anyway.

    Reply
  3. Anonymous

    August 7, 2012 at 2:49 pm

    Hi Nagalakshmi,

    I had never made methi parathas till today! I always felt that parathas were tough to make.. But what a recipe!!!
    Thank u so much! My husband hates methi but this paratha impressed him so much that he complimented me as an amazing cook….! it means a lot to me!
    3 cheers to u n ur recipe!!!

    Reply
  4. aartykrishnan

    July 2, 2012 at 3:58 am

    can add some ajwain seeds..gives it the authentic north indian flavour

    Reply
    • Nagalakshmi V

      July 2, 2012 at 4:56 am

      yes, that's a great idea! adding ajwain to paratha 🙂

      Reply
  5. Robert Nadar

    February 23, 2012 at 3:24 pm

    wow i reallly liked this website
    🙂

    Reply
  6. Anonymous

    July 19, 2011 at 7:54 am

    Hi, if methi leaves are unable, try dry methi leaves found in Indian groceries. Just soak in hot water until soft. Adding a bit of jaggery gives a bit of that thepla (Gujarati/Rajasthani)flavors…
    Mo

    Reply
  7. Kavita Badami

    June 9, 2011 at 11:36 pm

    It is very good and clear. Thank you

    Reply
  8. Anonymous

    December 28, 2010 at 1:56 am

    I made this today for the first time and it was awesome.. Thanks!!

    Selvi.

    Reply
  9. Nags

    September 27, 2010 at 4:47 am

    Thanks for the feedback!! 🙂

    Reply
  10. sonalimanapure

    September 24, 2010 at 3:48 pm

    Hi Nags,
    I tried your recipe and the parathas really came out well, esp when it was my first time ever… Thanks girl!

    Reply
  11. Nags

    September 20, 2010 at 1:10 am

    I have clarified that step. Thanks for pointing out LOUD AND CLEAR 😉

    Reply
  12. takaloosingh

    September 19, 2010 at 3:41 pm

    Heat the oil and add the jeera. After about 5 seconds, add the rest of the ingredients in the list up to atta. THIS POINT IS A LITTLE CONFUSING. THE INGREDIENTS GOING TO ATTA TWICE. PLEASE CORRECT OR COMMENT CLEARLY.

    Reply
  13. Baljeet Sidhu

    April 1, 2010 at 1:04 pm

    nice looking paratha ….hard to find Methi any other suggestions ???? thankss

    Reply
  14. Sharmilee! :)

    April 1, 2010 at 1:04 pm

    Hey Nags! What a coincidence I made methi thepla yest, was not satisfied with the pic so didnt post it and here you are with ur yummy parathas. Guess this is the one u kept for ur ikea table post.

    Reply
  15. Latha

    April 1, 2010 at 1:04 pm

    Awesome methi parathas. Beautiful click.

    Reply
  16. sangeeta

    April 1, 2010 at 1:04 pm

    beautiful picture and aam ka achar n dahi is the best accomapniment .
    i made the sweet corn curry you had posted some time back in a different way n shall post it soon ….it was a great idea !!

    Reply
  17. Radhika

    April 1, 2010 at 1:04 pm

    Yummy looking parathas. Mmmmmmm….

    Reply
  18. Sharmila

    April 1, 2010 at 1:04 pm

    Nice twist to the methi paratha. Always love them. 🙂

    Reply
  19. Mriganayani

    April 1, 2010 at 1:04 pm

    Love these Nags – these are perfect even when they are cold – love to have these while traveling. Looks gorgeous!

    Reply
  20. Soma

    April 1, 2010 at 1:04 pm

    One of the favorite ways to have methi. I will add ginger next time I make them. Sounds good.

    Reply
  21. Soma

    March 17, 2010 at 9:59 pm

    One of the favorite ways to have methi. I will add ginger next time I make them. Sounds good.

    Reply
  22. Mriganayani

    March 10, 2010 at 7:30 pm

    Love these Nags – these are perfect even when they are cold – love to have these while traveling. Looks gorgeous!

    Reply
  23. Divya Vikram

    March 11, 2010 at 2:09 am

    I have been growing methi in my small garden and it is time to harvest them. Made methi dal last week. Will try your recipe this weekend! Love the texture of your parathas.

    Reply
  24. Cooking Foodie

    March 9, 2010 at 9:56 pm

    Childhood favorite! I love it with curd. We make it method 2.

    Reply
  25. Shama

    March 9, 2010 at 12:57 pm

    Hi Nags,

    I made Methis Thelpas yesterday.. the only thing different was that I had to add curd instead of water while kneading the dough..
    (I am from singapore but currently residing in Dubai and never knew about methis till I came here 😉

    Reply
  26. Nags

    March 9, 2010 at 1:34 am

    Cynthia, you can. But the flavour won't be as good. Spinach is bland in itself so I would spice it up further before adding it on. You could try it, definitely 🙂

    Reply
  27. Cynthia

    March 8, 2010 at 2:34 pm

    I can substitute with spinach leaves right?

    Reply
  28. Sharmila

    March 8, 2010 at 11:51 am

    Nice twist to the methi paratha. Always love them. 🙂

    Reply
  29. Radhika

    March 8, 2010 at 7:53 am

    Yummy looking parathas. Mmmmmmm….

    Reply
  30. Priya

    March 8, 2010 at 7:42 am

    I love methis in anything, my all time favourite parathas..looks delicious!!

    Reply
  31. Happy Cook

    March 8, 2010 at 7:29 am

    We never get all these indian vegg, parathas look so so good and i am sure they taste as good as that pic.

    Reply
  32. sangeeta

    March 8, 2010 at 6:16 am

    beautiful picture and aam ka achar n dahi is the best accomapniment .
    i made the sweet corn curry you had posted some time back in a different way n shall post it soon ….it was a great idea !!

    Reply
  33. Latha

    March 8, 2010 at 5:16 am

    Awesome methi parathas. Beautiful click.

    Reply
  34. Anonymous

    March 8, 2010 at 4:36 am

    Hi Nags, lovely click:-) Didn't know it's not easy to find methi leaves in the market there. I usually add a pinch of garam masala n sometimes coriander powder as well. Of late, since I have been asked to reduce intake of rice, I have been having more of parathas (less oil, have been using sesame oil while making them), especially methi and palak for the iron content. I even started making peas paratha, it is really nice if you like mutter. Just grind them to a paste and add the spices and knead the dough. Try it if you haven't~Shreya

    Reply
  35. Baljeet Sidhu

    March 8, 2010 at 3:59 am

    nice looking paratha ….hard to find Methi any other suggestions ???? thankss

    Reply
  36. Divya Kudua

    March 8, 2010 at 3:07 am

    I was not so fond of Methi leaves but off late have acquired a taste for it.Should try this recipe!!

    Reply
  37. RAKS KITCHEN

    March 8, 2010 at 9:10 am

    Hey i too made methi theplas yesterday,its very similar only that i add sambhar powder instead green chillies,and i make it so thin … Paratha also a great idea! I still have half bunch!

    Reply
  38. MeetaK

    March 8, 2010 at 7:26 am

    i think i can have parathas stuffed is almost anyway! love methi!

    Reply
  39. Nags

    March 8, 2010 at 5:15 am

    Sharmilee, bingo!

    Shreya, that's an idea I recently saw in some blog, adding ground peas. Will surely try soon 🙂 Take care!

    Reply
  40. Sharmilee! :)

    March 8, 2010 at 4:43 am

    Hey Nags! What a coincidence I made methi thepla yest, was not satisfied with the pic so didnt post it and here you are with ur yummy parathas. Guess this is the one u kept for ur ikea table post.

    Reply
  41. Nags

    March 8, 2010 at 4:01 am

    i guess u can try this with grated vegetables as well.. like carrots, radish, potatoes. i feel spinach would be too bland. try it! 🙂

    Reply
  42. Tina

    March 8, 2010 at 3:54 am

    Healthy and delicious paratha….

    Reply

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I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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