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Methi Ka Paratha

Methi Paratha is a best breakfast in winter in India. There are made diffrent types of paratha in India.

In Purani Delhi you can find verities of paratha. Paratha is healthy and full meal, long lasting. Paratha are eaten with green chutney, pickle, fresh curd or sauce.


White flour 2 cups

Methi leaves (fenugreek), washed and chopped 1 cup

Desi ghee 2 teaspoon

Salt 1/2 teaspoon

Coram seed 1 teaspoon

Chopped green chilies 2-3

Luke warm water 1 1/2 cup

Additional ghee for pan-frying as needed



In a large bowl sheave the flour. Add all the ingredients in it expect extra ghee.

Add enough water, a little at a time, to flour and mix well with your hand.

Put dough onto a lightly floured work surface and knead the dough until all the ingredients are fully incorporated.

Divide the dough into 8 to 10 equal pieces and roll each piece into a ball. Use flour as needed to roll out the dough.

Working with one piece at a time, using a rolling pin, roll out each ball into an 8-inch diameter.

Preheat a griddle (or tawa) over medium heat and place one rolled out paratha. Pan-fry both sides using little ghee on it. Fry both side paratha until cooked.


Serve hot with your favorite pickle or green chutney.

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