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Indian Vegan cuisine with Monika – METHI PARATHA

serves 12 paratha 

INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon

1 ¼ cup Whole wheat flour (Chapati atta)

1 tbsp gram flour

1 tbsp Oil

½ ts Cumin powder

1/2 ts whole fennel

1 ½ ts Ginger, garlic & green chilli paste or freshly grated or crushed 

½ ts amchur powder (dried mango powder)

3 cups Fenugreek leaves (Methi leaves) plucked, measured, washed and chopped

Salt to taste



  •  rinse 1 cup tightly packed methi leaves very well in water. drain them completely. chop the methi leaves finely and keep aside. in a bowl or parat add 2 cups atta/whole wheat flour and salt. then add the chopped methi leaves, 1 or 2 finely chopped green chillies, 1.5 tsp finely chopped garlic and 2 tsp oil


  • pour ½ cup water
  •  first mix and then start kneading the dough
  • knead to a smooth dough. add more water if required while kneading. if the dough feels sticky then you can add some more whole wheat flour
  • make medium-sized balls of the dough.





  • dust the dough ball with some flour and then start rolling the methi paratha.


  • roll the dough into medium-sized rotis or rounds.





  • place the methi paratha on a hot tawa or griddle


  •  when one side is bit cooked or about ¼ cooked, then flip.
  •  spread oil on this side
  • flip again and you should see some brown spots on the paratha. apply oil on this side too
  • flip again a couple of times, till the methi paratha is evenly cooked and has golden spots. Press the edges with a spatula so that they get cooked.



you can also stack them in a roti basket or casserole and serve them warm or at room temperature, later.

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