Fenugreek Flatbreads
Methi Paratha
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These parathas are a staple during winters in Punjab, when fresh fenugreek is at its best. I love them hot off the tava with a dollop of homemade butter and a tangy pickle on the side.
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Prep time:20 mins
Cook time:15 mins
Total time:35 mins
Protein
5g
Carbs
28g
Fat
5g
Calories
180 kcal
Servings:
4
Vegetarian
Ingredients
whole wheat flour2 cups
fresh fenugreek leaves1 cup
(washed and finely chopped)
plain yogurt0.50 cup
(preferably non-fat)
wateras needed
(for kneading)
gheefor cooking
(or vegetable oil)
saltto taste
Directions
Prepare the Dough
- In a large mixing bowl, combine whole wheat flour, chopped fenugreek leaves, plain yogurt, cumin seeds, red chili powder, turmeric powder, and salt.
- Mix the ingredients together, gradually adding water, until a soft, pliable dough forms.
- Knead the dough for about 5 minutes until smooth. Cover the dough with a damp cloth and let it rest for 15 minutes.
Chef's tip: The yogurt adds a slight tanginess and softness to the dough, enhancing the flavor of the parathas.
Roll and Cook the Parathas
- Divide the dough into 8 equal portions and roll each portion into a ball.
- On a lightly floured surface, roll out each ball into a circle about 6 inches in diameter.
- Heat a skillet or tava over medium heat. Place a rolled-out paratha on the skillet.
- Cook for 1–2 minutes until small bubbles form on the surface, then flip.
- Spread a little ghee or oil on the cooked side, and press gently with a spatula.
- Flip again, cooking the other side with ghee until golden brown spots appear.
- Repeat for all parathas, keeping them warm in a clean towel as you cook.
Chef's tip: Using a combination of ghee and a hot skillet creates beautifully golden, crispy layers.
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