Methi Paratha is a flatbread made by kneading whole wheat flour with chopped fresh methi leaves, ajwain, red chili powder, amchur, green chili, garam masala, and salt. Pairs well with curd, achar, or any sabzi for a perfect breakfast or lunch.
Can you imagine hating green leafy vegetables and then slowly liking them, only because the cooking method changed?
I can. I never enjoyed the methi paratha made at my home (yes, you read that right). It wasn’t the methi — it was the way it was cooked- typical Punjabi style (which I repelled)
I struggle to swallow leafy greens, and anyone like me will know what I mean. At my place, methi paratha was made by stuffing raw, sorted methi leaves into the wheat dough.
My mother-in-law had a different way. She simply kneaded the dough with fresh chopped methi leaves, and that changed everything for me. Now I enjoy all the winter recipes — bathua paratha, makki ki roti, palak paratha, aloo methi, methi matar malai, and even saag paneer or chana saag.
Team this crispy methi paratha with bathua curd or a side dish - aloo bathua, amla pickle for an amazing breakfast!
Ingredients
See the recipe card for exact ratio of the ingredients.
- Whole wheat flour
- Fresh methi leaves (chopped)- have a lot of methi. Try making methi malai paneer
- Indian spices-Ajwain, Red chili powder, Amchur, Garam masala
- Green chilies
- Salt
- Water (for kneading)
- Oil or ghee (for cooking)- I have used sesame oil.
How To Make Methi Paratha (Methi Roti)
Step 1. Clean and chop methi
Sort the methi leaves, chop them, wash them well, and drain the water in a colander. I prefer sorting the leaves a day ahead. Keep them in a dry newspaper.
Tip
For washing methi leaves, I prefer using a large bowl full of water. Add chopped leaves to eat. Let the dirt settle down. Take out leaves in a colander and wash again under tap water.
Step 2. Knead the Methi Dough
Add whole wheat flour, ajwain, red chili powder, green chilies, amchur, garam masala, and salt to a bowl. Add the drained and chopped methi to the flour and start kneading. Add water when needed.
Add a little oil when the dough has gathered. I have added a little flour for binding and a little water as well. Pls Note-I forgot to add green chili, and that's why I added them later.
Let the dough sit for 10 minutes so the methi blends well into it.
Step 3. Roll the paratha and cook on Tawa
Take a small portion of dough, dust with flour, and roll it evenly into a round shape.
Heat a tawa, place the rolled paratha, flip, and cook both sides by adding a little oil or ghee. Pls note that if you want to make methi roti, you can skip the oil and cook it either on a tawa or directly on the flame. Find my roti recipe for these steps.
Step 4. Serve warm
Serve the hot, crispy Methi Parathas with curd, achar, or any simple sabzi.
Expert Tips
- Chop methi finely so it mixes evenly into the dough and doesn’t tear the paratha while rolling.
- Don’t add too much water at once; methi releases moisture and can make the dough sticky. Start by kneading with the washed methi. Add water when needed.
- For a crispy paratha, Cook on medium heat.
Recipe FAQs
Methi paratha is made by kneading fresh methi and spices into the dough, while roti uses plain whole wheat flour without additions. Parathas are cooked with a little oil or ghee on the tawa, whereas rotis are cooked dry and puffed directly on flame or tawa.
Punjabi methi paratha means the addition of garlic, and also stuffing the methi leaves with salt, spices, nd garlic into wheat dough. a
Methi thepla is a Gujarati flatbread made with wheat flour, besan, curd, haldi, and dry fenugreek leaves, giving it a thin, soft texture.
Methi paratha is simpler, made with wheat flour, methi, and basic spices, and is usually thicker.
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Methi Paratha Recipe
Equipment
- 1 Flat Iron tawa
- 1 Colander
- 1 platter for kneading dough
Ingredients
- 1 cup Whole wheat flour
- 0.75 cup Fresh methi leaves chopped
- 1.5 tablespoon sesame oil can use ghee or skip to make methi roti
- ½ teaspoon Ajwain
- Green chilies
- 1 teaspoon Red chili powder
- 1 teaspoon Garam masala
- 1 teaspoon amchoor
- Salt
- Water for kneading
Instructions
- Step 1. Clean and chop methi
- Sort the methi leaves, chop them, wash them well, and drain the water in a colander. I prefer sorting the leaves a day ahead. Keep them in a dry newspaper.
- Tip: For washing methi leaves, I prefer using a large bowl full of water. Add chopped leaves to eat. Let the dirt settle down. Take out leaves in a colander and wash again under tap water.
- Step 2. Knead the Methi Dough
- Add whole wheat flour, ajwain, red chili powder, amchur, garam masala, and salt to a bowl. Add the drained and chopped methi to the flour and start kneading. Add water when needed.
- Add a little oil when the dough has gathered. I have added a little flour for binding and a little water as well.
- Step 3. Rest the dough
- Let the dough sit for 10 minutes so the methi blends well into it.
- Step 4. Roll the paratha
- Take a small portion of dough, dust with flour, and roll it evenly into a round shape.
- Step 5. Cook on a tawa
- Heat a tawa, place the rolled paratha, flip, and cook both sides by adding a little oil or ghee. Pls note that if you want to make methi roti, you can skip the oil and cook it either on a tawa or directly on the flame. Find my roti recipe for these steps.
- Step 6. Serve warm
- Serve the hot, crispy Methi Parathas with curd, achar, or any simple sabzi.
Notes
- Chop methi finely so it mixes evenly into the dough and doesn’t tear the paratha while rolling.
- Don’t add too much water at once; methi releases moisture and can make the dough sticky. Start by kneading with the washed methi. Add water when needed.
- For a crispy paratha, Cook on medium heat.
| Nutrition Facts | |
|---|---|
| Serving size: 1 paratha | |
| Servings: 5 | |
| Amount per serving | |
| Calories | 195 |
| % Daily Value* | |
| Total Fat 8g | 10% |
| Saturated Fat 1.3g | 6% |
| Cholesterol 0mg | 0% |
| Sodium 324mg | 14% |
| Total Carbohydrate 31.1g | 11% |
| Dietary Fiber 10g | 36% |
| Total Sugars 2.4g | |
| Protein 6.6g | |
| Vitamin D 0mcg | 0% |
| Calcium 94mg | 7% |
| Iron 6mg | 31% |
| Potassium 490mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
Elene says
We tried first time Indian Flatbread and these parathas were perfectly crispy. Hot for us, so next time I will skip green chilies. Thank you!
Deepti says
So glad to know. Thanks, Elene, for sharing this.