It’s a simple vegan bread that comes together in less than an hour and makes for a quick and easy indulgent breakfast!
This pan-cooked Methi paratha is an excellent make-ahead recipe for those busy mornings when you just want to grab some hearty bread to snack on. Speaking of a log, I like to wrap these methi flatbread rolls halfway into a foil so that they are easy to eat and mess-free. These Punjabi Methi parathas are a favorite in our family and will surely become one of your favorites too!
What do I love about this Methi Paratha Recipe?
Substitutes, Tips, and Variations!
What to serve with this Paratha?
Using a sharp knife coarsely chop methi leaves.Methi paratha recipe
Combine whole-wheat flour, chickpea flour, onion, chopped methi leaves, and spices in a large mixing bowl.
Mix until all the dry ingredients are combined. Set it aside for 10 minutes. PROTIP- Allow the methi and flour mixture to rest for a while. Methi will release its water, and therefore less water will be required to knead the dough.
Add just enough water to knead a soft dough.
Pour in oil and finish the dough. Methi paratha recipe
Cover the dough and let it rest for 10-15 minutes.
Dust the ball with flour.
Flatten the ball. Methi paratha recipe
Roll the balls to a 5-6 inch circle, dusting with flour as and when needed.
Apply oil and cook the paratha from both sides.
Press down with a spatula to ensure proper cooking.
Cook until the paratha has dark spots on both sides. Remove from heat and repeat the process with the rest of the dough balls.
» What kind of wheat flour should you use? Use the best one. I have used whole wheat durum flour for these Punjabi Methi Paratha recipe. » What can you use instead of Fenugreek leaves? Baby spinach, kale, or even mustard green works well with this recipe. » What can you use instead of Fresh Fenugreek leaves? You can use dried fenugreek leaves, also known as Kasuri /Kasoori Methi. If using dried methi leaves, soak 1/2 cup + 1 tablespoons of dried leaves in water for about 20 minutes. This way, the dirty and gritty things will settle to the bottom. Remove the soaked dried methi leaves from the top and use instead of fresh fenugreek leaves. Methi paratha recipe As mentioned above, use water sparingly to knead the dough. Chopped Methi leaves, too, will release their liquid. Adding all the water at once may result in a sticky dough. » Like softer parathas – Non-vegans can add a tablespoon of yogurt (thick curd) to the dough. If using yogurt, reduce the amount of water in the recipe. Methi paratha recipe I like to add an extra crunch to my parathas; hence I have added chopped onions to the recipe, but leaving it out would not harm the recipe. » Don’t like the taste of amchur powder? Skip it altogether or swap it with lemon juice. A perfect snack to pack for a road trip, train rides, or airplane trip. » Freeze and reheat – You can freeze the cooked parathas for up to 2 months and thaw them as required. When ready to eat, warm gently in the microwave or over the cooktop on medium-low heat. We, as a family, devour these parathas with yogurt and pickle. They are the perfect accompaniment to these parathas. Other than that, dal and potatoes taste great with these parathas. Some combinations that you will love are – Dum aloo, Chana dal with Lauki, panchmel dal, and dal tadka.
Craving for more, be sure to check out these other paratha recipes –
