Methi Paratha


  • 2 cups fresh methi
  • 4 cups whole wheat flour
  • ¼ cup gram flour/besan
  • 1 green chilli finely chopped
  • 1 teaspoon red chilli powder
  • 1 teaspoon carom seeds/ajwain
  • salt to taste
  • water as required
  • ghee for cooking

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making

  1. Take clean and finely chopped methi and soak it in water. Add salt and let it rest for 15 minutes.
  2. Drain the excess water and keep the methi aside.
  3. To make the dough in a large bowl add whole wheat flour, gram flour, salt, red chilli powder, ajawain, green chilli, ghee and mix well. Now add the methi and mix it in the flour.
  4. Add little water at a time and knead to form a hard dough. Do not add excess water.
  5. Further add 2 tablespoons of ghee and combine well.
  6. To make the parathas take a medium size dough ball and dust it with some flour. With the help of a rolling pin, roll it into a small paratha, add some ghee in the center and spread it evenly. Fold it as shown in the video and again roll it into a paratha.
  7. Heat a tawa on medium flame and then transfer the paratha on the tawa. Once you see tiny bubbles on top, flip the paratha and cook it from other side too.
  8. Add a spoonful of ghee on the methi paratha and spread it evenly. Gently press with the help of a spatula and cook till it gets a light golden colour on each sides.
  9. Similarly make the rest of the methi parathas and stack them on each other.
  10. Serve hot with butter, curd, pickle or a curry of your choice.
  11. You can store the methi dough in an airtight container in the refrigerator for upto 4-5 days.

Recipe Notes

  • Do not add excess water while making the dough else you wont be able to roll the parathas easily.
  • Do not skip the process of soaking the methi in salt water, because sometimes its bitter and wont taste good.
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