Methi Paratha (Fenugreek Flatbread)

A crispy, flaky, and flavorful Punjabi paratha infused with fresh methi (fenugreek) and spices. Perfect with yogurt and pickle!

Makes: 9 Parathas

Prep Time: 15 mins (plus 1-hour resting)

Cook Time: 20 mins

Ingredients:

• 200g fresh fenugreek (methi)

• 4 finger chilies, finely chopped

• 1 tsp salt

• ½ tsp garam masala

• ¼ tsp turmeric

• 325g atta (whole wheat flour) + extra for rolling

• 250g water

• Melted ghee, butter, or oil (for cooking)

Method:

1. Prep the Methi

• Remove the stalks from the methi leaves.

• Wash in cold water and dry well—use a salad spinner for speed or pat dry with a cloth.

• Roughly chop the methi and chilies.

2. Make the Dough

• In a large bowl, mix atta, salt, turmeric, and garam masala.

• Add the chopped methi and chilies.

• Gradually add water, kneading with your hands until a rough dough forms.

• Continue kneading gently with your knuckles for a minute or two.

• Cover and let the dough rest for 10 minutes.

• Knead again for 3 minutes until soft, pliable, and slightly sticky.

• Place the dough in a container and refrigerate for at least 1 hour.

3. Roll the Parathas

• Remove the dough from the fridge.

• Dust your surface with dry flour.

• Divide the dough into 9 equal pieces (around 100g each).

• Roll each piece into a ball, coat in dry flour, then flatten into a 4-inch circle.

• Brush the surface with melted ghee/butter/oil.

• Fold the left and right edges inward, then fold the top and bottom edges inward to form a square.

• Let the shaped dough rest for a few minutes (this helps with rolling).

4. Cook the Parathas

• Heat a tawa/non-stick pan over medium heat.

• Dust a square dough ball with flour and gently roll it into a 6x6 inch square.

• Be gentle—pressing too hard may cause it to stick.

• Place the paratha on the hot tawa.

• After 1 minute, or when you see brown spots, flip it.

• Apply ½ tsp ghee/butter/oil to the top side.

• Flip again, applying more ghee to the other side.

• Flip once more until the paratha puffs up slightly and is golden brown.

5. Serve & Enjoy!

• Stack the cooked parathas in a clean tea towel to keep warm.

• Brush with butter before serving.

• Best enjoyed with natural yogurt and pickle!

Tips:

• Let the dough rest—this makes it easier to roll and gives a softer texture.

• Don’t over-knead—methi releases water, so the dough can become sticky.

• Use ghee for max flavor—but butter or oil work too!