Fresh Fenugreek Leaves Flatbread | Methi Paratha

Methi Paratha, a whole wheat flatbread with fresh fenugreek leaves and spices served with a pickle and curd is a great option for any time of the day. And guess what, unlike other stuffed parathas that intimidate you from trying, this one is a mix-all and knead method. Easy right?
Methi Paratha served with achaar and curd

Fenugreek leaves flatbread most commonly called methi paratha is the best and only way I can incorporate greens into F's diet. I don't know why he abhors all other greens in any cooked form but when it comes to methi he is happy to have them in form of these flatbreads. Methi Parathas is good as is and even better with some homemade pickle and curd. 

I was introduced to methi parathas at my friend's place while in Bangalore. She had a Bihari cook who used to come and prepare a stack of methi parathas for dinner. I have had it so many times because that was how often I stayed at her home :-) She was kind enough to get me the recipe from him when I had my own kitchen, which has developed into this recipe over the years. 

Does fenugreek leaves taste bitter?

Though many complain about the bitterness of methi leaves, it has never stopped us from having more. The bitterness is so mild that it can be reduced with just a few spices. If for some reason you can't take even the slightest bitterness, you still can have the nutritious methi paratha by adding some yoghurt instead of water while kneading the dough or serving with salted yoghurt or with some lime pickle. 

Is methi paratha good for health?

Of course yes! It is primarily a winter food and a great source of nutrition for diabetic people. Adding methi leaves to your diet helps improve your overall gut and heart health. Adding fenugreek leaves in whole wheat flour and cooking it with ghee and spices makes you feel fuller along with the added benefits. Also, like in any other case, moderation is the key.

Can I use Kasuri methi instead of fresh methi leaves?

Kasuri methi is the dried version of fresh methi leaves and so a little will go a long way. If you want to use the Kasuri methi to make these parathas, then I would suggest using 2 tablespoons of Kasuri methi for every 1 cup of flour. 

How to wash fresh fenugreek leaves (methi leaves)?

As methi leaves don't submerge completely in water it gets hard to wash after removing the leaves. So I wash the bunch and then pick the leaves later.
  1. Take the methi bunch, chop off the root portion and discard it. 
  2. Add the bunch into a colander and wash it under a running tap to remove the dirt and mud.
  3. Next, fill a large bowl with water and soak the fenugreek leaves in the water for 10-15 minutes. This will allow all the remaining dirt to settle down at the bottom and leaves will float on top.
  4. Now using your hand remove the bunch gently without disturbing the water and dirt at the bottom. 
  5. Lightly squeeze out the water and let it drain in a colander or run it in a salad spinner to get rid of all excess water. 
  6. Now, you can separate the leaves from the stem and use them in your recipe. 
  7. Discard the stems. 
  8. You may use as-is or chop them for more flavour. 
Fresh Fenugreek Leaves Flatbread | Methi Paratha

How to make Methi Paratha?

It is as easy as adding all ingredients into the bowl and mixing it with very little water to form a dough. The challenge is in making it less sticky dough that you can work without making a mess. And the effort is in rolling, folding and rolling again to make a layered paratha. I am sure you can achieve it with my detailed recipe and become a pro in making methi parathas. 

methi paratha dough making

methi paratha dough making

Fresh Fenugreek Leaves Flatbread | Methi Paratha

Fresh Fenugreek Leaves Flatbread | Methi Paratha Recipe

Makes 8 to 10 flatbreads


  • 1 bunch of methi leaves, washed, drained, picked leaves discarding the stem and stalk (50gms when ready to use) (or use 4 tbsp Kasuri methi)
  • 1 medium onion, chopped finely
  • 1 teaspoon ginger garlic paste 
  • 3 to 5 green chillies, chopped finely 
  • 2 cups whole wheat flour (atta) 
  • 2 tablespoons besan gram flour (optional)
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon cumin powder
  • 1 teaspoon carom seeds (ajwain)
  • 1 teaspoon kasoori methi, crushed 
  • 2 pinches of garam masala
  • Salt to taste
  • Water as required (~1/2 cup to 3/4 cup)
  • Enough ghee or olive oil to spread and cook


  1. Make the dough: Add the methi leaves, onion, ginger-garlic paste and green chillies in a large bowl and mix thoroughly. Add the flour, spice powders and salt and mix to combine. Let the mixture rest covered for 10 to 15 minutes so that the salt will release the moisture which in turn will help us to control the addition of water to make a smooth dough. Add a few tablespoons of water a time and knead the mixture to a slightly sticky but smooth dough. Cover and rest the dough for 10 minutes. Use a knife to divide the dough into 8 to 9 equal-sized balls. Dredge each ball in flour and keep covered or refrigerate for later use.
  2. Roll and fold the dough balls: Take a dough ball, dust the work area with flour, dredge the dough ball in flour and start rolling the dough with a rolling pin to palm size. Apply melted ghee or olive oil all over the surface and fold while applying the oil between each fold. Fold twice to make a triangle and keep aside covered. Repeat for all the dough balls. You may use it immediately or refrigerate it in an airtight box for later or up to 3 days. 
  3. Cook Methi Parathas: Heat a tawa on medium to high flame. Take a prepared paratha dough ball and roll it flat. Check if the tawa is hot then place the rolled paratha on it. Wait for a few air bubbles to show up and then flip the paratha. Let it roast for 30 seconds and flip again. Spread ghee all over and flip and cook until roasted evenly and crispy. Serve immediately with some pickle, yoghurt or any north Indian curries or dal. Try serving this with my butter chicken or  Kosha MangshoAloo Gosht or Matar Paneer or Aloo Gobi Matar!
Fresh Fenugreek Leaves Flatbread | Methi Paratha
If you can get your hands on purslane leaves (kulfa), then do try my Purslane Paratha! You may also add methi leaves to the classic Aloo Paratha like I did in my aloo methi paratha. How about kulcha? Try my cauliflower stuffed gobi methi kulcha!

TRIED THIS RECIPE? I would love to hear from you. If you have made this recipe then do leave a comment below. If you like this recipe then do share the recipe with your friends and family. Follow me on Instagram and mention @butfirstchaai or tag #butfirstchaiblog so that I can see your creations!