Methi Paratha (Fenugreek Leaf Flatbread)
Whole-wheat flatbread kneaded with fresh fenugreek leaves and spices — bitter-sweet, nutrition-dense, and a wintertime Punjabi breakfast staple.
15mPrep
20mCook
4Servings
240Calories
8gProtein
Ad requires consent.
Ingredients
- whole wheat flour (atta)
- fresh fenugreek leaves (methi), chopped
- green chili, minced
- cumin seeds
- turmeric
- red chili powder
- oil
- ghee for cooking
- salt
Ingredients
- 2 cups whole wheat flour (atta)
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 whole green chili, minced
- 0.5 tsp cumin seeds
- 0.25 tsp turmeric
- 0.5 tsp red chili powder
- 2 tbsp oil
- 3 tbsp ghee for cooking
- 1 tsp salt
Instructions
- Combine atta, methi leaves, green chili, cumin, turmeric, red chili, salt, and oil.
- Add warm water gradually and knead into a firm, smooth dough; rest 10 minutes.
- Divide into equal portions; roll each into a 7-inch flatbread.
- Cook on a hot tawa over medium-high heat with ghee.
- Flip and press gently; cook until golden spots appear on both sides.
- Serve hot with yogurt, pickle, or a dab of white butter.