Whole wheat flatbreads with fresh fenugreek leaves, this Methi Paratha is especially popular in northern India during winters. Best enjoyed with white butter and a cup of chai!

White Bag


–Atta (whole wheat flour) –Methi leaves  –Garam masala –Ajwain carom seeds –Chili finely  –Salt  –Oil  –Water 


To a large bowl, add all the ingredients- atta, chopped methi leaves, garam masala, ajwain, chopped green chili, salt and 2 teaspoons oil.

Add water little by little to knead to a smooth and soft dough.

Then divide it into 8 equal parts, each weighing around 65-67 grams. Meanwhile heat the tawa or iron skillet on medium-high heat.

Take one dough ball (keep all other covered so that they don't dry out), and roll it between your palms to make a round circle. Then flatten it and start rolling using a roller.

Then place the rolled paratha on to the hot tawa. Cook the side for around a minute and then flip over. Apply oil, round 1/4 teaspoon on the half-cooked side and then flip again.

Swipe Up!

For detailed instructions with pictures and helpful tips!