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Methi Paratha Recipe | YourFoodFantasy.com

Methi Paratha | Fenugreek Paratha

Meenu Gupta
Fragrant methi paratha made using whole wheat flour is a great Indian flatbread, a nutritious alternative to regular paratha
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Resting time for dough 20 mins
Total Time 1 hr
Course Appetizer, Lunch & Dinner, Main Course
Cuisine Indian
Servings 12 Parathas
Calories 107 kcal


  • Tawa


  • 1.5 Cups Whole Wheat Flour
  • 3 Tbsp Corn Flour
  • 1.5 Cup Fresh fenugreek leaves
  • 1 Tsp Ginger Grated
  • 2 Green chillies Finely Chopped
  • 1/2 Tsp Coriander Powder
  • 1/4 Tsp Red Chilli Powder
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Salt As Per Taste
  • 1/2 Cup Luke Warm Water
  • 1 Tbsp Oil
  • 2 Tbsp Oil For brushing / shallow frying parathas


  • 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 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 tawa and keep in insulated pot, so that they stay warm. Similarly cook all the paratha repeating same process. Enjoy with green chutney, or pickle or simply chau


  • 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.
  • These paratha tastes super yummy when served directly on your plate from tawa.


Nutrition Facts
Methi Paratha | Fenugreek Paratha
Amount Per Serving (1 Paratha)
Calories 107 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 221mg10%
Potassium 61mg2%
Carbohydrates 15g5%
Fiber 2g8%
Sugar 1g1%
Protein 3g6%
Vitamin A 2IU0%
Vitamin C 1mg1%
Calcium 122mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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