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Methi Paratha, Indian Fenugreek Flatbread

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Methi paratha in a stack.

Over the years I’ve come to be completely enamored with Indian breads. I probably make some variety of Indian bread at least once daily — so you could call me somewhat of an expert. There’s nothing better than the aroma of fresh bread wafting through the house, after all, and these methi paratha smell heavenly!

Made with tons of fresh fenugreek leaves, gently spiced with turmeric, warm cumin, and thyme-scented ajwain seeds, and finished with a strong garlicky flavor, methi parathas are packed with incredible layers of seasoning.

Why should you make this recipe? Well, methi paratha isn’t a flatbread you can buy from the supermarket or restaurant. This is good, old-fashioned homely bread traditionally served for breakfast along with pickles or curd. Countless people also like to pack methi parathas for lunchbox (to take on picnics, as school dinner, or to work).

If you typically make chapati (roti), garlic naan, or paratha, you’ll love switching things up with these soft, buttery methi parathas! You can even grow your own methi and have fresh microgreens ready in 1-2 weeks to use for the parathas or a fresh methi gholana salad!

Fresh fenugreek leaves with water droplets.

What is Methi Paratha Made Of?

At its heart, methi paratha is a homely, rustic, and comforting dish. I’ve added a handful of extra ingredients that make the parathas even more drool-worthy, but it’s completely okay to skip them!

There are many times I make these fenugreek flatbreads with just four ingredients: methi (fresh fenugreek leaves), salt, chapati flour, and water. If you follow the recipe with just those ingredients, they will taste delicious too.

If you cook Indian food regularly, these ingredients are pantry staples. Otherwise, you’ll likely need to head to your local Indian grocery store (or my Amazon storefront) for a few ingredients. I recommend keeping this list to hand as a shopping reference.

Methi Paratha Ingredients

  • Methi is the Hindi name for fresh fenugreek leaves. They have a rich, slightly sweet, and distinctly bitter flavor. Head to your local Asian store for fresh bunches.
  • Chapati flour is a MUST to make good paratha. Under no circumstances should you substitute this for all-purpose (plain flour or maida) or wholewheat flour. What’s more, use chakki atta (stone ground flour) for the best results.
  • Garlic marries with fresh fenugreek beautifully.
  • Turmeric powder adds color and boosts the earthy, gently bitter flavor profile of the methi.
  • Cumin powder is sweet and warm. We only need a touch!
  • Ajwain seeds are aromatic and pungent. Crush them between your palms before adding them to the dough.
  • Water binds the dough together.
  • Oil is used when we fry the paratha on the tawa and gives it a delicious flavor.
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If you don’t have fresh fenugreek …

You can use kasuri methi (dried fenugreek leaves) instead! While it won’t have exactly the same flavor and I highly suggest seeking fresh methi if you. have access to it — you can also grow methi at home easily — kasuri methi is far more accessible and still results in a delicious flatbread.

Methi Paratha Allergens

Of course, these methi parathas are completely vegetarian, but they’re also suitable for a wide range of other dietary preferences and needs:

  • This methi paratha recipe is 100% vegan and dairy-free. I recommend cooking your parathas with neutral oil, but you can swap it for plant-based butter. Furthermore, although people traditionally serve the parathas with butter, a plant-based alternative is just as tasty!
  • Methi parathas are also nut-free. This is great news for anyone with a nut allergy!
  • Alcohol-free is another bonus, especially for people with religious or lifestyle restrictions.
  • The fenugreek flatbreads are soy-free too. However, although the recipe is soy-free as written, if you use vegan butter, you’ll have to check the ingredients list.

Unfortunately, methi paratha isn’t gluten-free as it contains chapati flour (atta). You can buy gluten-free atta from the Indian store, but I haven’t tried it. If you do, please leave a comment on this recipe below!

Alternatively, many other Indian bread recipes, such as Marathi jwarichi bhakri (jowar or green millet roti), bajarichi bhakri (bajra or pearl millet roti), and nachnichi bhakri (ragi or finger millet roti) are 100% gluten-free.

Methi paratha with butter melting.

How to Make Methi Paratha

Compared to leavened bread like naan or Foccacia, methi parathas follow a straightforward method:

  1. Prepare the methi by washing it thoroughly, picking the leaves from the stems, and then roughly chopping.
  2. Mix the dough by combining chapati flour with the chopped methi and seasonings. Gradually add the warm water and knead to make a soft dough. Let it rest for 10 minutes.
  3. Roll out the parathas by separating the dough into 8 equal-sized dough balls. Take extra chapati flour in a bowl and dip one dough ball into the flour. Flatten it with your hand and on an Indian rolling board (chakla) start rolling it out using an Indian rolling pin (belan).
  4. Cook the paratha by heating a tawa over medium heat. Add a drizzle of oil, then carefully place the paratha onto the tawa. Cook until the bottom has changed color and bubbled slightly, then flip and cook the other side.
  5. Continue to roll out and cook the parathas following this method. While you cook the parathas, store the finished ones in a pile or use a chapati warmer.

If you want to make excellent Indian breads like paratha, chapati, or puri, having the right tools/cookware at your disposal is crucial. Indian rolling boards and pins, mixing bowls, and of course the tawa (a concave pan without sides) make a world of difference:

Cookware You Need

Tips to Make the Best Methi Paratha

Even though methi parathas are fuss-free and astonishingly speedy to prepare, you generally need a little practice to perfect the recipe.

However, with these expert tips (I’ve been cooking parathas for over 10 years, now!) you’ll find yourself making mouth-watering parathas in no time.

  • Use the right chapati flour! This is the primary tip I’d give to anyone and the BIGGEST mistake I see people make when they’re new to cooking Indian food. Chakki atta (stone-ground chapati flour) will undoubtedly provide the best results. Don’t substitute it for anything else. It’s 100x worth the trip to buy the correct flour.
  • Fresh herbs sometimes contain weeds or dirt, so clean the fenugreek thoroughly. Washing and rinsing are usually enough, but you can also soak the methi in salted water (this also helps to avoid overpowering bitterness).
  • Very finely chopped garlic and methi avoid breaking the dough when you roll it out.
  • Adjust the water in the recipe if needed. Different brands of chapati flour behave differently — you may need slightly more or less water than the recipe indicates. Always add the water slowly and judge the dough based on feel.
  • Using an Indian mixing bowl called a “parat” makes all the difference. It’s wide and flat, allowing you to knead the dough effectively without the hassle of making a mess on your counters.
  • Let the dough rest. This relaxes the gluten and makes it easier to roll the parathas out.
  • Your dough should be portioned evenly and rolled into neat balls for enviable round parathas.
  • Use enough flour when rolling out the methi parathas to avoid sticking.
  • Use a tawa! These parathas are harder to cook in a frying pan (although it is possible).
Stack of methi parathas with butter on top.

What Goes With Methi Paratha

My all-time favorite side dish with methi paratha is what the family calls a “poor man’s chutney.” Essentially a tempering (tadka), it’s made by crackling cumin seeds and crispy, buttery garlic in plenty of oil before finishing it with fiery chili powder. Dunking pieces of the methi paratha in the oily goodness is unbelievably moreish.

Moreover, there are dozens of popular combinations. Here are some of the gems:

  • Methi paratha with sabji — a dry vegetable-based curry — is a classic pairing. I love it with potato-forward dishes like batatyacha rassa or jeera aloo. On the other hand, the methi marries beautifully with dishes that highlight pulses, like chana masala or dal tadka.
  • Mix a savory raita or have methi paratha with dahi (yogurt) sweetened with sugar. Methi paratha with curd is a classic union!
  • Methi paratha with chutney is a real crowd-pleaser. There are many options: coriander chutney, tomato chutney, tamarind chutney, and even tomato ketchup are wonderful choices.
  • Mango pickle, green chili pickle, garlic pickle, or even lemon achar — is a fun combination, and methi paratha with pickles is always popular.

So, if you’ve been wondering what to eat with methi paratha that’s vegetarian, hopefully, this gives you some inspiration! ✨

How to Store Methi Paratha

Can’t finish all the paratha at once? No problem! You can wrap the methi parathas in tinfoil, place them in an airtight container, and store them in the refrigerator for up to three days.

Surprisingly, you can also freeze methi paratha! All you have to do is slightly undercook the paratha without using any oil. Next, layer them between parchment paper (to prevent sticking), place them into a freezer-safe bag, and freeze for up to three months. You can reheat them on a tawa, frying pan, or microwave.

This Recipe Is:

  • Authentic and traditional
  • Vegan, nut-free, and soy-free
  • Soft and supple textured
  • Fresh, herby, and buttery
Methi paratha in a stack.

Methi Parathas

Yield: 8 Parathas
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Methi paratha is a healthy flatbread made with fresh fenugreek leaves, garlic, and spices. It's soft, buttery, and easy to make.


  • 80g / 1 Large Bunch Methi (Fresh Fenugreek Leaves)
  • 340g Chapati Flour (Chakki atta)
  • 2 Cloves Garlic, finely minced
  • 1/8 tsp Turmeric Powder
  • 1/2 tsp Cumin Powder
  • 1/2 tsp Ajwain Seeds
  • 270ml Warm Water
  • 1/2 tbsp Oil


  1. Prepare the methi. Wash it thoroughly, pick the leaves from the stems, and then roughly chop.*
  2. Make the dough. In a parat, combine chapati flour with chopped methi, minced garlic, turmeric powder, cumin powder, and ajwain seeds. Gradually add the warm water and knead the dough by pressing it with the palm of your hand and pushing it forward. Knead until the dough is soft. Cover with a damp cloth and let it rest for around 10 minutes.
  3. Roll out the parathas. Separate the dough into 8 equal sizes, and roll each into a smooth ball. Take one ball and dip it into a small bowl with extra chapati flour. Place it onto the rolling board and flatten it with your palm. Take an Indian rolling pin and gradually start to roll the paratha into a circle. As a beginner, use slow, even movements and roll in only one direction. Turn the paratha and roll in that direction. Repeat this until your paratha are about 8" in diameter.
  4. Cook the paratha. Heat the tawa over medium heat. Add a drizzle of neutral oil. Using your hands, brush off any excess flour from the paratha (traditionally, this is done by "throwing" the paratha between your hands), then place it on the tawa. Cook until the bottom has changed color, then flip the paratha and cook the other side, applying more oil to the edges.
  5. Repeat this process for the remaining paratha. While you cook the parathas, you can store the finished ones in a pile (they should retain their heat) or use a chapati warmer.


*If the methi is overly bitter, you can soak it in hot salted water for 10 minutes.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 193Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 129mgCarbohydrates: 32gFiber: 5gSugar: 1gProtein: 5g

Nutrition information isn’t always accurate.

Did you make this recipe?

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Frequently Asked Questions

Methi paratha has a unique taste. Mildly spiced with earthy, warming seasoning, masses of herby bitter methi, and sumptuous garlic make the dish irresistible.

Yes, in moderation methi parathas can form part of a healthy diet. However, to make the recipe more wholesome, you can make methi paratha without oil.

Each methi paratha has roughly 193 calories. However, nutrition calculators aren’t always accurate, and this data may vary depending on the recipe. Moreover, it’s important to eat a healthy balanced diet

While methi paratha is made with fresh fenugreek, chakki atta, and occasionally spices, thepla has a few extra ingredients. Namely, gram flour (besan) and yogurt are added to the dough alongside fenugreek and spices.

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