Methi Parantha | Fenugreek flavored flat bread

If you’ve had a chance to go through my earlier post; then , by now you will be aware of my love for Indian food . This is the second heartwarming meal I’ve had after my trip to the Indian grocery store. My DH being a meat lover, runs away from green , leafy things ( read veggies ) and I have a hard time convincing him to try out vegetarian meals, this being one !

Methi Parantha - www.foodbound.wordpress (18)

Fenugreek leaves are widely used in Indian cuisine. They have a strong aroma and are commonly used in curries, vegetable dishes and paranthas (Indian flatbread ). Fenugreek leaves are considered healthy and are a good source of  protein, fiber, vitamin C, potassium and iron. “Methi (fenugreek in hindi)  Parantha ” is my favorite way to consume these flavor packed goodies. A healthy breakfast option !

Methi Parantha -


Recipe :


2 Cups  Fenugreek Leaves

1 1/2  Cup Whole Wheat Flour

2 tbsp Chickpea Flour (Optional )

1 Green Chilli finely chopped (Optional )

2 tsps Plain Yogurt

1/2 tsp Carom Seeds

1/2 + 1/2 tsp Salt ** Check Notes

1 tbsp. Oil

Water – As required


1) Finely chop the Fenugreek leaves ( no stalks) , apply 1/2 tspn salt , mix well and keep aside for about 20 – 30 mins. After 30 minutes , wash the leaves thoroughly under running water . Once washed, using the pressure of your palms ,  squeeze the water out from the leaves .

Methi Parantha - www.foodbound.wordpress .com

Methi Parantha - www.foodbound.wordpress (3)








2) Kneading the dough – Mix together Wheat flour , chickpea flour, carom seeds , green chilli , yogurt and the fenugreek leaves . Combine well.

Methi Parantha -

Methi Parantha -








3) Now add little water at a time and make a soft , pliable dough . Cover it and let it rest for 15 mins. After the resting time , knead the dough again for a minute and divide into lime sized balls.

Rolling method no. 1 – Using a rolling pin,  roll the dough to a form circle of 6-7 inch diameter . If using this method of rolling – add the 1/2 tspn. salt with the other ingredients , while preparing the dough. Jump to step 5 for cooking instructions.

Methi Parantha - www.foodbound.wordpress.comMethi Parantha -








4) Rolling Method no. 2 – This method will give you layers on the Parantha and this layered parantha (bread ) is known as the ” Lachcha Parantha ” . After rolling out the dough to form a circle , smear 2 drops of oil and a pinch of salt on the rolled out dough , using your fingers or a brush . Now pleat it like a Chinese fan .

Methi Parantha -

Methi Parantha -






Roll it and seal it as shown in the images below . These pleats will result in layers on the Parantha and the oil applied will help  keep the layers separate. The more the oil , the more distinct the layers will be.
Methi Parantha - www.foodbound.wordpress (8)







5) Cook the Parantha on a preheated griddle, on medium heat , until brown specks appear on both sides . Now apply oil on both a sides and cook for a quick minute and its ready.

Methi Parantha - www.foodbound.wordpress .com

Methi Parantha - www.foodbound.wordpress .com








6) Serve the Paranthas with plain yogurt or your favorite pickle. I love pairing these with a blob of butter and a hot cup of Chai ! Bliss ♥

Methi Parantha - www.foodbound.wordpress .com



1) ** Add salt depending on the rolling method you choose.

2) Applying oil towards the end is optional . It makes the Paranthas slightly crisp.


Feel free to leave your comments and suggestions . Enjoy !


Sonal Kalra 🙂




3 thoughts on “Methi Parantha | Fenugreek flavored flat bread

  1. Pingback: Aloo Methi | Potato – Fenugreek Stir-Fry | foodbound

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