Methi Paratha is one of those deeply nostalgic North Indian recipes that tastes like home - soft, earthy, gently spiced flatbreads speckled with fresh fenugreek leaves. They're wholesome, fragrant, and perfect for breakfast with masala chai, a quick lunch with dahi and achaar, or packed into a tiffin for travel days. If you grew up eating parathas, this version with fresh methi is one of the classics every household makes when fenugreek is in season.
This version of Methi Paratha is simple, beautifully balanced with spices, and uses fresh methi leaves, spring onions, warm spices, and whole wheat atta to create a tender, flavorful paratha that doesn't need much on the side. The aroma of methi hitting a hot tawa instantly makes the kitchen smell like my mom's on a weekend morning.
If you're new to making parathas, methi is one of the easiest to start with because it's an incorporated paratha - no stuffing or folding required. Everything is mixed straight into the dough, rolled, and cooked until golden brown with spots of char. They freeze well, reheat beautifully, and pair with just about anything.
If you have more fresh fenugreek and love this recipe, you should try Aloo Methi Sabzi!
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Why You'll love this Recipe
- Nutritious & flavorful - Methi adds a unique earthy maple-ish flavor that cooks down into a warm, aromatic flavor. Especially exciting when fenugreek is in season!
- Beginner-friendly - No stuffing, folding, or complicated shaping. As easy as making roti.
- Great for meal prep - Make a batch and freeze for quick meals.
- Balanced spices - Just enough warmth to complement the methi without overpowering it.
- Versatile - Enjoy with ghee, dahi, achaar, sabzi, along with a cup of chai.
Ingredients - Notes and Substitutions
- Whole Wheat Atta - Use regular chapati atta for the softest parathas. AP flour won't give the right texture.
- Fresh Fenugreek Leaves - Fresh methi is ideal. If using dried kasuri methi, use 1-2 tablespoons and add 1-2 teaspoons extra water to compensate. Fenugreek is quite easy to grow with colder temps!
- Spring Onion - Adds freshness and mild sweetness. Swap with finely chopped red or yellow onion.
- Spices - Turmeric, ground coriander, ground fennel seeds, garam masala, ajwain, and Kashmiri chili powder
- Water - Room temperature, you may need +/- 5-10 ml depending on your flour.
Some recipes also add grated ginger and garlic for more flavor.
How to Make Methi Parathas
Pick the methi leaves off the stems, wash thoroughly, and finely chop. Chop the spring onions as well.
- Step 1: In a bowl, combine atta, methi, 1 teaspoon of a neutral oil, spring onions, all the spices, and salt.
- Step 2: First, knead all the dry ingredients so that the fenugreek leaves releases it's moisture content. Then, drizzle in water little by little, kneading until a hard dough forms.
- Step 3: Brush the top of the dough with olive oil. Cover and rest for 10-15 minutes. The fenugreek will continue to release moisture. After resting, lightly wet your hand and knead into a soft dough for 2 minutes.
- Step 4: Divide the dough into 6 equal balls. Dust with flour and roll into 6-7 inch circles.
- Step 5: Heat a tawa over medium heat. Cook each paratha until bubbles form on the first side.
- Step 6: Flip the paratha, and parcook the other side.
- Step 7: Once the paratha puffs, brush it lightly with oil or ghee. Flip and start pressing the edges down with a spatula.
- Step 8: Cook until golden brown with brown spots on both sides.
Serve immediately with butter, yogurt, pickles, or chai.
Serving Suggestions
Serve the paratha while fresh and hot. Here are some serving suggestions that we love it with:
- A dollop of salted butter or ghee
- Plain dahi or cucumber raita
- Nebu ka achar, gobi achar, or green chili pickle
- Masala chai for breakfast
- Pair with gobi aloo sabzi, mattar paneer, or chole for a fuller meal
These also make incredible travel parathas for road trips or lunchboxes.
Expert Tips and Tricks
- Salt the methi early - It helps draw out moisture and softens the leaves.
- Don't add too much water upfront - Methi releases moisture while kneading.
- Use hot tawa - Ensures puffing and prevents chewiness or raw edges.
- Brush with ghee, not oil, for traditional flavor. However, olive oil is fine to brush with.
- Freeze uncooked parathas by stacking with parchment; cook straight from frozen.
Storage Instructions
Room Temperature:
Freshly cooked methi parathas can be kept at room temperature for up to 6 hours, wrapped in a clean kitchen towel to retain softness.
Refrigerator:
Store cooked parathas in an airtight container for up to 3 days. Reheat on a hot skillet with a few drops of oil or ghee to restore softness.
Freezer (Best for Meal Prep):
Par-cook the parathas until light brown spots appear, then cool completely. Stack with parchment paper between each paratha and freeze for up to 2 months.
Cook directly from frozen on a hot tawa until golden and fully cooked.
Dough Storage:
The dough can be refrigerated for up to 24 hours. Bring it to room temperature before rolling and cooking.
FAQ
Fresh methi has a mild bitterness that mellows beautifully when cooked with spices.
Yes - use 1-2 tablespoons and adjust water.
More Indian Breads to try
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Methi Paratha
Recipe Video
Equipment
Ingredients
- 150 grams atta, (whole wheat flour)
- 4 sprigs spring onion, finely chopped
- 25 grams fresh fenugreek, finely chopped
- 1 teaspoon neutral oil
- ¼ teaspoon ground turmeric
- 1 teaspoon ground coriander
- ½ teaspoon ground fennel
- ¼ teaspoon garam masala
- ½ teaspoon ajwain
- ½ teaspoon Kashmiri chili powder
- 1 teaspoon salt
- 75 ml water, plus more as needed
- oil or ghee, for cooking
Instructions
- In a mixing bowl, combine atta, chopped methi, 1 teaspoon of a neutral oil, spring onions, turmeric, coriander, fennel, garam masala, ajwain, Kashmiri chili powder, and salt. Massage the dough so that the fenugreek leaves release their moisture.
- Gradually add water and knead into a medium soft, pliable dough. The methi will release moisture as you knead, so add water slowly. Brush the dough lightly with olive oil. Cover and rest for 10 minutes.
- After resting, lightly wet your hand and knead the dough for another 2 minutes.
- Divide the dough into 6 equal balls. Dust lightly with flour and roll each into a 6-7 inch circle.
- Heat a tawa or skillet over medium heat. Cook the first side of the paratha until bubbles form, then flip. Once the paratha starts to puff, brush lightly with oil or ghee and flip. Cook until golden brown spots appear on both sides, pressing down with a spatula to encourage contact on the hot tawa.
- Serve hot with yogurt, butter, pickle, or chai.
Notes
- Fresh methi adds a mild bitterness that mellows when cooked.
- If using dried kasuri methi, use 1-2 tablespoons and add 1-2 teaspoons extra water.
- Parathas freeze well - cook halfway, cool, and freeze with parchment between layers.
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