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Methi Ka Paratha / Fenugreek Leaves Paratha Recipe

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Snack
Cuisine: Indian
Servings: 2
Author: Hari Chandana Ponnaluri


  • 1 cup Wheat Flour
  • 1/2 cup Fenugreek Leaves, tightly packed
  • 2 Garlic Cloves
  • 1 Green Chilli
  • 1/4 tsp Cumin Seeds
  • 1/8 tsp Turmeric Powder
  • Salt to taste
  • Oil


  • Crush the garlic and green chilli into a little a little course paste and set aside.
  • Wash and chop the fenugreek leaves and keep it aside.
  • Heat 2 teaspoons of oil in a pan. Add the cumin seeds and fry for a few seconds.
  • Then add the ginger garlic paste and fry for a few seconds.
  • Add the chopped fenugreek leaves and turmeric powder and fry for a couple for minutes or until it wilts.
  • Turn off the flame and let it cool.
  • Take the flour, salt and fenugreek mixture in a bowl and combine.
  • Make a smooth and pliable dough by adding water little by little. Knead it well.
  • Cover the dough and keep it aside for 30 minutes.
  • Divide the dough into 5 equal portions.
  • Roll each ball into a circle.
  • Heat a pan and place the paratha on it.
  • Cook each side with little oil until brown spots appear on both sides.
  • Once the paratha is cooked and browned, remove from the pan and keep it in a bowl or roti basket.
  • Keep covered to maintain softness.
  • Serve hot with pickle and raita.