Sunday, February 21, 2016

Methi Paratha / Fenugreek leaves flatbread

The fragrance of methi or fenugreek leaves is my second most favourite among all the fresh 'greens' fragrances after dhania or coriander leaves.

It takes me back to my home and evokes the nostalgia of Delhi winters when my mother would make parathas or aloo methi sabzi (potato fenugreek stir fry) after carefully plucking out the freshest of the leaves from huge bunches of methi.

The deep pungent smell of methi wafting from the kitchen would be the best surprise for me once I entered home after school. My siblings and I would devour it with fresh chapattis straight off the tawa lovingly smeared with homemade white butter by my mother. And she is still the same today. I love how she loves to feed us fresh, hot and bubbling food. In feeding she finds her contentment, I believe. And I find mine in eating. :-p

It is not often that I use methi in my kitchen, despite it being so full of nutrition and my favourite. Laziness is the reason. It is hard work to sit and pluck out leaves for an hour and then to wash them. But I find it difficult to move away from those fresh bunches sitting with other greens in the grocery and therefore chuck a few bunches into my shopping cart with a big smile.

Fenugreek leaves have a strong aromatic fragrance and flavour. Being a green vegetable, it is packed with variety of nutrients such as Iron and Folic Acid.

Fenugreek leaves are dried and used later as kasoori methi powder, and sprinkled over a variety of Indian stir fry veggies and curries, especially daal makhni.

This winter I got it for the first time and thought of making husband's favourite methi parathas, recipe courtesy my mother-in-law. It is a simple and fast breakfast option, given you have your fenugreek leaves plucked and washed and also the dough prepared beforehand.

Here is what I do (after seeing how my mother-in-law makes it):

Methi leaves
Green chili chopped
Salt & red chili powder to taste
2-3 tbsp Ghee (melted)

Mix all the ingredients with your hands. Add water slowly and carefully, and knead into a smooth dough that doesn't stick to your hand.

Refrigerate for 1-2 hours. I find it easier to handle and work with the dough which has taken its time to set. After refrigerating, I believe, it is not so sticky and is easier to flatten out.

Make small balls with the dough and start rolling it out in the shape you like.

Shallow fry the rolled out paratha on a tawa.

Serve hot and fresh with curd or achaar or pickle.

Do try this and please let me know how you like this recipe through your sweet comments. I would love to read what you think.


  1. my mother-in-law loves this parantha and since its easy and quick recipe, she makes it quite often. Also, she uses methi in almost every vegetable but I too avoid because of the same reason, takes time to pluck the leaves and I am one lazy lass. Thank you for sharing.

    1. Hi Divya,

      If you live close to your MIL may be you can request her to do the plucking process. Make sure you make her taste your creations with the methi later. :-)
      Thanks for writing. Much love.


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