Methi Paratha (Fenugreek leaves flatbread)


Fenugreek leaves flatbread is a very nutritious and healthy dish. You can have it with yogurt, butter or some pickle. In India you get fenugreek leaves in winter season, so people make many dishes using methi. You can also make poori’s of methi. My mom used to give me those in breakfast in cold winters.

Methi Paratha

Serves 4


2 cups whole wheat flour/ chapati flour

1 cup methi finely chopped

1-2 boiled potato

salt to taste

1/2 teaspoon red chilli powder

1-2 green chilli,chopped

1/2 teaspoon coriander powder

1/2 teaspoon mango powder (amchur)

oil for frying


Add all the ingredients except for oil and knead into a soft dough.

Divide dough into equal portions and roll them out in a round disc, just like the chapati.


Heat a pan/tawa. Place paratha on the hot tawa.

Turn it over and apply some oil. Turn over once again and apply some more oil.

Cook till both sides are golden.

Serve hot with butter, yogurt, raita or pickle.


7 thoughts on “Methi Paratha (Fenugreek leaves flatbread)

    • Substitute it with coriander leaves. But it would be a different flavour. You can either mix coriander in the dough or use it as a stuffing. Coriander will give an unique flavour to the flatbread, you can also add chopped green chilli if you like. 🙂

  1. Pingback: Thepla – Unleavened Bread with Fenugreek Leaves | ãhãram

  2. Pingback: Aloo, Mooli and Methi Paratha | Jhatpat Food

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