Methi Paratha
Soft, earthy North Indian parathas made with fresh fenugreek leaves, spring onions, and warm spices. Perfect with for breakfast or lunch with yogurt, pickle, or chai.
Servings: 6 parathas
Calories: 136kcal
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.
Video
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.
