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Methi Paratha is usually made with a mixture of atta, besan, coriander and methi leaves. Crushed ginger, garlic, chilies and a few spices are also added apart from curd to make the dough. If you want to learn the process to make methi paratha at home, continue reading my recipe.

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KEY TAKEAWAYS

Methi paratha is one of the most popular Indian breads from the state of Gujarat consumed as breakfast or as a snack.
Serve it with Dahi, achaar, tomato ketchup, green chutney or simply with hot milk.

Methi paratha tastes mildly bitter, earthy, and spicy.
Other paratha recipes are aloo paratha, gobi paratha, paneer paratha, palak paratha, and mooli paratha.

The Ingredients:

1 cup methi leaves (washed and chopped finely)
2 cups wheat flour (atta)
1 tsp carom seeds (ajwain)
½ tsp red chili powder
1/3 tsp turmeric powder
1 tsp salt
1 tbsp cooking oil
2 tbsp gram flour
1 tbsp sesame seeds
¼ cup coriander leaves
¼ cup curd
2 pieces green chilies (broken in half)
5 pieces garlic (peeled, whole)
1 piece ginger (1 inch size, cut into small pieces)
Water as required
Cooking oil (as required for rolling and frying)

I learned this recipe from the lady mehndi artist I usually visit before attending any wedding invitation. While she was creating a beautiful design on my hands, I started talking about food, naturally. She said this is what she cooks after long wedding bookings. It is quick yet comforting. I asked her for the recipe and noted it down using lipstick on a tissue!

I tried it that weekend. My husband found it refreshing, and my sons giggled at the lipstick note. Now, this is our post-party recovery dish. That moment reminded me how beauty professionals don’t just add color to hands—they sometimes add spice to our dinner tables too.

How to Make Methi Paratha? (Step by Step Guide with Images)

Step 1: Take about 200 grams of methi, remove the stem, and keep the leaves only. Wash them nicely and chop them finely. It should come to a little more than a cup of methi leaves. Keep it aside.

Step 2: Now, take 2 pieces of green chilies (broken in half), 5 pieces of garlic (peeled, whole), and 1 piece of ginger (1 inch in size, cut into small pieces) in a mortar and pestle and grind them into a coarse paste. Keep it aside.

Step 3: Now, to make the methi paratha dough, take 2 cups of wheat flour (atta) in a thali. Then, add 1 tsp of carom seeds (ajwain), ½ tsp of red chili powder, 1/3 tsp of turmeric powder, 1 tsp of salt, and 1 tbsp of cooking oil to it. First, mix all these ingredients nicely.

(Pro tip: Adding ajwain helps enhance the taste of the methi paratha as well as promotes digestion).

Step 4: Now, add 2 tbsp of gram flour, 1 tbsp of sesame seeds, the ginger-garlic paste, and ¼ cup of coriander leaves to it. Follow it up with the methi leaves. Mix everything nicely.

Step 5: Add ¼ cup of curd to it and mix it nicely with your hand as well.

(Pro tip: Adding Dahi or curd results in soft parathas. If you want the parathas to be soft and fresh for a couple of days, do not add water to the dough. Instead of water, add more of Dahi).

Step 6: Then, gradually add water as required to make a soft dough.

Step 7: Now, take a bit of cooking oil in your hand and knead the dough to make it softer and smoother.

(Pro tip: Do not keep this dough to rest because it will start releasing moisture and make the parathas soggy. Make the parathas immediately for best results).

Step 8: Make a small ball or peda of the dough as shown in the image below by rolling a bit of it with your hands.

Step 9: Rub the dough ball with a spoon dipped in cooking oil.

(Pro tip: You can skip greasing it with oil and make the parathas like traditional rotis using dry wheat flour, but the eventual parathas will be thicker).

Step 10: Roll it carefully to make a thin paratha. Keep it on a plate aside. Repeat the process to make all the parathas.

(Pro tip: If you want to make thinner parathas, roll it by keeping the dough ball in between two sheets of plastic, just as you make jowar or bajre ki roti).

Step 11: While you are rolling the last paratha, switch on the gas stove and preheat a tawa on a medium flame. When it is hot, put one paratha on it.

Step 12: Flip it after 30 seconds or so.

Step 13: Grease the partially cooked surface of the paratha with cooking oil using a spoon as shown in the image below.

Step 14: Flip it and rub cooking oil on the other side as well. Fry the paratha nicely on both sides. When you see small brown spots on it, remove the paratha from the tawa.

Step 15: Repeat the process and fry all the parathas and keep them on a plate aside.

Step 16: Your tasty and healthy homemade methi paratha is now ready to eat. Roll each paratha and arrange them nicely on a plate. Serve along with achaar or Dahi, spiced up with a bit of red chili powder and garnished with coriander leaves.