Methi Paratha (Fenugreek Paratha)

A plate of methi parathas
DipaliS/Getty Images
Prep: 60 mins
Cook: 3 mins
Total: 63 mins
Servings: 8 to 10 servings
Nutrition Facts (per serving)
159 Calories
2g Fat
31g Carbs
8g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 159
% Daily Value*
Total Fat 2g 3%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 31g 11%
Dietary Fiber 7g 27%
Protein 8g
Calcium 44mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Healthy and yummy all in one neat little package! What more can you ask for? Methi parathas are a variation of the pan-fried Indian flatbread, flavored with fresh fenugreek leaves, cumin seeds, turmeric and red chili powder.

Parathas are traditionally eaten as a breakfast dish or a tea-time snack. Serve Methi Parathas with chilled yogurt and a pickle of your choice.

For this recipe, you will need to visit an Indian food store or an international market to get the ingredients. The fresh fenugreek leaves would not be found in a typical grocery store in the United States. 

The tools you will need for this recipe are: mixing bowl, measuring cups and spoons, rolling board and rolling pin, griddle or frying pan.


  • 2 cups whole-wheat flour
  • 1 cup fenugreek leaves washed and patted dry
  • 5 tablespoons vegetable, canola, or sunflower cooking oil
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili to taste

Steps to Make It

  1. Gather the ingredients.

  2. Put the flour, fenugreek, 1 tablespoon of cooking oil, cumin seeds, turmeric and red chili powders and salt in a large mixing bowl.

  3. Add water, a little at a time to this mixture, and knead to form a medium-soft, smooth dough. Set the bowl aside for 30 minutes to let it rest.

  4. After the 30 minutes, divide the dough into golf ball-sized portions and roll each one between your hands till they are smooth and without cracks.

  5. Very lightly flour a rolling board or clean counter surface and roll each ball into a circle of 7 - 8 inches diameter (5-6mm thick). For convenience, roll out as many parathas as you like, stacking them, ready to cook with a layer of cling film between each paratha.

  6. Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle and watch for tiny bubbles rising to the surface of the paratha.

  7. Do the first flip when you see the tiny bubbles. As soon as the first flip is done, drizzle a bit of the remaining oil on the top of the cooked side of the paratha and spread well over the surface.

  8. Flip again in 30 seconds and drizzle oil on this surface too. The paratha is done when both sides are crispy and golden brown. See the steps for making parathas.

  9. As you remove each paratha from the pan, store it in an insulated container lined with a paper towel to keep it warm and prevent it from becoming soggy. Of course, if you are eating them immediately or serving them to your awaiting family, there is no need for storage.

  10. Serve with chilled yogurt.