Fenugreek (methi) paratha recipe


  • 2 cups wheat flour / Atta
  • 1 cup methi leaves / fenugreek leaves, finely chopped
  • ¼ cup fresh / sour curd/Yogurt
  • ½ tsp turmeric
  • 1 tsp ginger paste
  • ½ tsp red chili powder
  • ¼ tsp cumin powder
  • salt to taste
  • ½ tsp carom seeds
  • 2 tsp oil
  • water as required, to knead dough
  • 5 tsp oil / ghee, for roasting


  • Firstly, in large mixing bowl take wheat flour and chopped fenugreek (methi) leaves.
  • Also add ¼ cup of curd. Curd helps to remove the bitterness of fenugreek (methi) leaves.
  • Then add all mentioned spices and salt to taste.
  • Furthermore, add 2 tsp of oil and combine well.
  • Additionally, add some water and knead the dough.
  • Cover with moist cloth and rest for 30 minutes.
  • Now pinch a medium sized ball dough, roll and flatten it.

Also dust with some wheat flour.

  • Roll to 5 inches using rolling pin, grease with ghee or oil and bundle it up and flatten to ball.
  • Further roll it in a thick circle like paratha.
  • Now on a hot pan place the rolled paratha and cook for a minute.
  • When the base is partly cooked, flip the paratha.
  • Also brush oil / ghee and press slightly till both the sides are golden brown.
  • Finally, serve fenugreek (methi) paratha with raita and pickle.