Methi Paratha Recipe (Fenugreek Flatbread) | Soft, Flavorful & Healthy
If you want a simple, wholesome Indian meal that’s both tasty and nutritious, Methi Paratha is a perfect choice. Made with fresh fenugreek leaves (methi), whole wheat flour, and everyday spices, this paratha has a mildly earthy flavor with a gentle bitter note that actually makes it more delicious. In many Indian homes, methi is loved for its digestive benefits and is often used in winter cooking, but you can enjoy this paratha any time of the year.
What makes this recipe great for a blog post is how flexible it is: you can keep it plain for daily breakfast, add curd to make it extra soft, or mix in a spoon of besan for a richer taste and better binding. Methi parathas are perfect for kids’ tiffin, office lunch, quick dinners, or weekend brunch. Serve them hot with curd, pickle, white butter, or green chutney, and you’ll have a comforting meal that feels both homely and special. This step-by-step guide includes bitterness-control tips, rolling options for layered parathas, and simple tricks to keep your parathas soft for longer.
Ingredients (Serves 3–4 | Makes 8–10 Parathas)
For the dough
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Whole wheat flour (atta) – 2 cups
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Fresh methi (fenugreek) leaves – 1½ to 2 cups (finely chopped, tightly packed)
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Onion – 1 small, finely chopped (optional)
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Green chilli – 1–2, finely chopped (optional)
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Ginger – 1 tsp, grated
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Yogurt/curd – 2 tbsp (optional, for softness)
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Oil – 1 tbsp (plus a few drops for resting)
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Salt – to taste
Spices
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Cumin seeds – ½ tsp
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Carom seeds (ajwain) – ½ tsp (optional)
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Turmeric – ¼ tsp
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Red chilli powder – ½ tsp (adjust to taste)
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Coriander powder – 1 tsp
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Garam masala – ¼ tsp (optional)
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Dry mango powder (amchur) – ½ tsp (optional, for a light tang)
For cooking
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Ghee or oil – as needed
Step-by-Step Methi Paratha Recipe
1) Clean and prep methi (reduce bitterness)
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Pick only the leaves and tender stems. Discard thick stems.
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Wash methi 2–3 times to remove dirt.
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Drain well in a colander for 5–10 minutes, then chop finely.
Bitterness-control tip (optional but useful):
Sprinkle a pinch of salt on chopped methi, rest for 10 minutes, then gently squeeze out excess moisture. Don’t squeeze too hard—you want to keep the aroma.
2) Make the dough (key for soft parathas)
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In a large mixing bowl, add whole wheat flour, chopped methi, salt, and all spices.
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Add onion, green chilli, ginger, and oil.
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Add yogurt (if using). Yogurt makes the dough softer and keeps parathas tender for longer.
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Mix everything well.
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Add water little by little and knead into a soft dough. Since methi releases moisture, you’ll need less water than usual.
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Knead for 6–8 minutes until smooth.
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Apply a few drops of oil on top, cover, and rest the dough for 15–20 minutes.
3) Divide and roll
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Divide the dough into equal balls.
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Dust a ball with dry flour and roll into a medium-thick circle. Avoid rolling too thin, or the paratha may turn dry.
Optional layered methi paratha (tastes amazing):
Roll a small roti, spread a little ghee/oil, sprinkle dry flour, fold into a triangle or square, and roll again. This creates light layers and makes the paratha feel more “restaurant style.”
4) Cook on tawa
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Heat a tawa on medium-high flame.
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Place the rolled paratha on the hot tawa. Cook for 20–30 seconds until you see small bubbles.
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Flip and cook the other side.
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Apply ghee/oil on the cooked side, flip again, and apply ghee/oil on the other side.
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Cook until golden brown spots appear on both sides, pressing lightly with a spatula for even cooking.
Serving ideas (best combos)
Methi paratha tastes excellent with:
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Plain curd or raita (add roasted cumin for extra flavor)
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Mango pickle, lemon pickle, or green chilli pickle
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White butter (classic!)
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Green chutney or garlic chutney
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A hot cup of chai for an easy breakfast/snack
Tips to make perfect soft methi parathas
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Drain methi well: excess water makes sticky dough.
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Rest the dough: this improves texture and softness.
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Use yogurt: especially helpful for tiffin and make-ahead meals.
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Cook on medium-high: too low makes parathas dry; too high may burn spots without cooking inside.
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Add besan (optional): 1–2 tbsp gram flour adds flavor and helps binding.
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For kids: reduce chilli, add a pinch of amchur for balanced taste.
Storage & meal prep
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Dough can be stored in the fridge for up to 1 day in an airtight container.
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Cooked parathas stay good for a day; reheat on a tawa with a few drops of ghee.
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For lunchbox, cool parathas fully before packing to avoid sogginess
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