Methi Paratha Recipe – Fenugreek Flatbread

Methi Paratha Recipe – An Indian flatbread made with fresh fenugreek aka methi leaves is a flavourful and nutritious paratha in Northern part of India, primarily during winters. Fenugreek / Methi paratha lifts up the flavours of any dish when combined with vegetables like potato, cauliflower, peas etc. The aroma from these methi paratha it gives out is absolutely amazing.

What is Methi

Methi, also known as fenugreek is a herb with massive health benefits and is used commonly in Indian cooking. Fresh methi is mostly cultivated in winters, and no wonder these fresh methi leaves find ways into cooking. Methi seeds and dried up methi is also commonly used in Indian cuisine. Most of my curries have methi inclusion as it adds to flavour and fragrance.

Methi leaves have huge benefits ranging from great source of fibre, protein, Iron, manganese and magnesium. New mums are advised to intake methi regularly in diet to help breast milk production. It also helps boost testosterone in men. Methi leaves also helps in reducing cholesterol.

According to wiki, methi is used in Turkish, Iranian, Georgian, and Egyptian cuisine too.

What is Methi or fenugreek Paratha

Methi paratha is Indian flatbread made with fresh fenugreek leaves, whole wheat flour and spices. You can enjoy it with butter, masala chai or condiments like cilantro chutney. As methi is hub of nutrition, methi paratha offers a healthier alternative to traditional paratha.

As methi leaves has all good impact on health, such as keeping cholesterol and diabetes in check, I look for ways to include methi in my diet. Methi paratha is one easy way to incorporate methi goodness in diet.

Luckily in UK methi is available almost all the time, and British summer does offer me change to grow methi in my own backyard. There are times when I can not grow it at home (due to conducive weather), in such case, thankfully some of super stores do sell fresh methi leaves.

Apart from this methi paratha, I also tend to make methi aloo curry as Kapil loves it, that’s another flavourful curry. However, my daughter and young son do not like eating curry and then this fenugreek paratha seems like a good source of methi for the whole family.

You can make methi paratha in couple of ways. You can make a paste of fresh methi leaves and then add to the dough. This is how my mum will make. Other way is use cleaned leaves in the dough with out making paste, I like doing this way. I believe making paste is less nutritious as compared to direct leaves, as well as Kapil and I love the taste more when we feel leaves on our taste palate.

Methi Roti vs Methi Paratha

Some people refer methi roti as a thing. Methi roti and paratha are similar in terms on ingredients, however the process of making would be slightly different. In methi roti, you will put the roti on heat directly so that the roti fluffs up, just like a normal fulka. With regards to paratha, you will sear it on a pan. The taste of paratha and roti will differ slightly, and roti is more healthier option, as compared to paratha.

Methi Paratha vs Methi Thepla

Another commonly known methi based flatbread is Thepla. Though Methi paratha and thepla are flatbreads with methi as core ingredient, they differ.

• Methi paratha has predominant wheat flour, thepla on other hand has gram flour in decent quantity.
• Paratha can be crispy, however thepla is normally soft.
• Thepla is made by adding yogurt in the dough, but for methi paratha, you do not need to add yogurt.
• Traditional thepla recipe has bit of sweetness in it, which is induced by adding sugar or jaggery, paratha on other hand does not have any sweetener.

Cleaning Fresh Methi Leaves

Fresh methi leaves can be bit dirty and would need to be washed well. Even a particle of dust can spoil the whole taste of paratha. There are really two options, either buy fresh leaves which ensures that the leaves are thoroughly clean or painstakingly separate the leaves and give thorough rinse under water. I will recommend that you wash the leaves 2-3 times under running water to be safe.

With regards to cutting / chopping the leaves, you can do it manually (should be easy) or use a food processor.

Ingredients

Methi paratha can not be without methi, right? In my recipe, I have used mainly four types of ingredients.

• Fresh Methi Leaves : You need fresh methi leaves. You should be able to find it in Indian grocery store.
• Whole wheat flour : You need to make dough and for dough you need flour. In my recipe, I have used whole wheat flour, however if you are gluten intolerant, you can use multi-purpose flour. I have also used Corn flour, you may skip it. The reason I have added corn flour is to get crispy parathas.
• Spices : I have used a few Indian spices for the optimum flavour. These spices include, grated ginger, finely chopped green chillies, coriander powder, red chilli powder, turmeric powder
• Lastly, Oil : For making paratha. I have also added oil in my dough. Adding the oil in dough helps in binding the fenugreek leaves and other spices well with the flour.

Some people do add Kasuri methi in paratha. You may add it, however in my view for the best taste, fragrance and nutrition, fresh fenugreek is best.

Method

• Pluck the methi leaves from the stem, wash and pat them dry. Then chop them finely.

• In a bowl, add wheat flour, corn meal flour, coriander powder, red chilli powder, turmeric powder, salt together. Mix well, so everything is incorporated well. Now add methi leaves, grated ginger and chillies and add water little at a time and make a tight and firm dough as shown in the picture. Now add 1 tablespoon of oil and knead the dough for one more minute. Cover it and let it sit for 20 minutes. 

• Divide the dough into 12 equal portions. Make smooth ball and then flatten it between your palm. Now start rolling and roll evenly into 5-6 inch diameter circle.

• Heat the tava / skillet on medium heat. Once hot, place the rolled paratha on it. Flip the paratha once you start noticing tiny bubbles on the surface.  Start applying oil on top side and flip it again and cook it by pressing it very lightly and gently using spatula.  Now apply some oil on top side and then flip it. Again cook by pressing with spatula. Cook it properly for few minutes by flipping  the paratha 2-3 times.
• Once cooked from both side, remove it from tava and keep in insulated pot, so that they stay warm. Similarly cook all the paratha repeating same process.

Pro Tips for best Methi Paratha

• You can reduce over all time by avoiding resting time of dough. Add 2-3 tablespoons of yogurt.
• Yogurt addition will also make the paratha less bitter (Methi can taste little bitter).
• Don’t leave the dough for more than 20 minutes, otherwise methi leaves will start leaving water and the dough will become sticky and difficult to roll.
• If you don’t have corn meal flour at home, skip adding and just increase the quantity of flour to 2 cups. Adding Corn meal powder makes the paratha crispy.
• Using fresh green methi leaves yields most fragrant and delicious methi parathas.

Is Methi (Fenugreek) paratha Vegan?

Yes, it is definitely vegan, as long as you do not add yogurt. My recipe does not contain yogurt, however if you adding yogurt to soften the paratha, you can use vegan yogurt to keep these parathas vegan.

These Methi parathas are

• Vegan friendly parathas.
• One of easy and delicious ways to add greens (fenugreek) in your diet.
• Suitable for storing for 1-2 days, when kept wrapped in an aluminium foil.
• Perfect for snacks or main meal in the cold weather.

Serving suggestion

Serve these parathas hot, along with pickle, chutney, yogurt or simply malasa tea.

Other Paratha Types

If you love parathas, you may like to explore this paratha range

Pizza Paratha

Paneer Paratha

Broccoli Paratha

Mooli Paratha

Laccha Paratha

Methi Paratha Recipe Card