So this post has been in my drafts folder like forever. I made these awesome Methi ke Parathe last to last weekend shortly after coming back from the Easter break. Easter break is long gone, but my holiday mood continued for a while, hence the delay in posting this recipe 😉

I have fond childhood memories of Methi ke Parathe being made by my mom mostly during winters. Winters was the season these green leafy vegetables were abundantly available in grocery shops and a lot of weekends went by, savouring these highly nutritious and full of flavour Parathas. Methi ke Parathe can be served simply with tea and butter or can be eaten with pickle or a simple tangy Potato Gravy aka Aloo ki Sabzi.

P.S. People from the hill mostly prefer Parathe with Aloo ki Sabzi.

Serves : 2 People


1 cup = 240 ml

  • 1 ½ cup wheat flour/Atta
  • 1 cup Methi leaves (Washed and Chopped)
  • 1 tbs ajwain/Caron Seeds
  • Salt as required
  • ½ Medium onion (chopped)
  • ½ tbs Garam Masala
  • 3 garlic cloves (minced)
  • Clarifies butter /Ghee

Cooking instructions – How to prepare Methi Paratha

Take wheat flour in a large kneading bowl and add chopped methi leaves, carom seeds, salt as required, chopped onions, garam masala and minced garlic. Add water to it in small portions, mix the ingredients and knead the dough.


Add water in small quantity else the dough will become sticky. Knead enough to make dough soft.


Now make a small ball out of the dough and start rolling it into a circle.


Sprinkle some flour for easy rolling and to avoid the dough sticking to the rolling pin.


Grease the pan with clarified butter/ghee and once a circle of appx. 7-8 diameter is made place it on a hot pan.


When one side of the Paratha is slightly cooked flip it and spread clarified butter /ghee on the side which is on top.


After a couple of minutes flip again and you will see the Paratha cooking (brown spots appear when cooked). Spread ghee again on this side. Flip the Paratha again if it has not been cooked on both sides.

Keep pressing the Paratha with a flat spatula to cook it evenly. The cooked Paratha looks like in the picture posted below.


Serve Methi Paratha how with butter and pickle or yogurt or a tangy potato gravy.