Fenugreek (Methi) Paratha (parota)

Ingredients

• 2 cups Whole wheat flour (atta) (sifted)
• 1 cup Fresh fenugreek leaves (methi) (packed, stems removed, finely chopped)
• 1 tsp Ajwain (carom seeds)
• 0.5 tsp Turmeric powder
• 1 tsp Coriander powder
• 2 pieces Garlic cloves (minced)
• 1 tsp Fresh ginger (grated)
• 2 pieces Green chilies (finely chopped, seeds removed for less heat if desired)
• 2 tbsp Plain yogurt (room temperature)
• 1 tsp Salt (or to taste)
• 4 tbsp Ghee (2 tbsp for dough, 2 tbsp for cooking)
• 1/4 cup Water (adjust as needed to form a soft dough)

Instructions

1. Prepare fenugreek leaves

   Rinse the fresh methi leaves under running water, pat dry, remove any thick stems and finely chop.

   Time: PT5M

2. Combine dry ingredients

   In a large mixing bowl add the whole wheat flour, ajwain, turmeric, coriander powder and salt. Stir to distribute evenly.

   Time: PT3M

3. Add aromatics and fenugreek

   Add the chopped fenugreek, minced garlic, grated ginger and chopped green chilies to the bowl. Mix briefly.

   Time: PT2M

4. Incorporate yogurt and ghee

   Stir in the yogurt and 2 tbsp of ghee. The mixture will become slightly crumbly.

   Time: PT3M

5. Knead the dough

   Gradually add water, a little at a time, and knead until you obtain a soft, non‑sticky dough. This usually takes about 5 minutes of kneading.

   Time: PT5M

6. Rest the dough

   Cover the bowl with a damp kitchen towel and let the dough rest for 15 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT15M

7. Divide and shape balls

   Divide the rested dough into 8 equal portions and roll each portion into a smooth ball. Keep balls covered with a towel to prevent drying.

   Time: PT5M

8. Roll the parathas

   On a lightly floured surface, roll each ball into a 6‑7 inch circle, about 2 mm thick. Lightly brush the surface with a little ghee.

   Time: PT15M

9. Cook the parathas

   Heat a skillet or tawa over medium heat. Place the rolled paratha on the hot surface, cook for ~45 seconds, flip, brush the cooked side with ghee, cook another 45 seconds, flip again and brush the other side. Cook until golden brown spots appear on both sides.

   Time: PT15M

10. Serve

    Stack the hot parathas in a covered dish to keep them soft. Serve immediately with pickle, yogurt or a dollop of butter.

    Time: PT0M

Nutrition Facts

Calories

400

Protein

10 g

Carbohydrates

55 g

Fat

12 g

Fiber

5 g

Ingredient Substitutions

• Instead of Whole wheat flour (atta): All-purpose flour (will be less nutritious)
• Instead of Fresh fenugreek leaves (methi): Dried fenugreek leaves (kasuri methi) – 1 tsp
• Instead of Ajwain (carom seeds): Cumin seeds
• Instead of Garlic cloves: Garlic paste – 1 tsp
• Instead of Fresh ginger: Ground ginger – 1/4 tsp
• Instead of Green chilies: Red chili flakes – 1/4 tsp
• Instead of Plain yogurt: Buttermilk – 2 tbsp
• Instead of Ghee: Unsalted butter, Vegetable oil

Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Knife
• Cutting board
• Grater or microplane (optional)
• Rolling pin
• Skillet or tawa (flat pan)
• Spatula or flat ladle
• Plate and kitchen towel (optional)

Critical Steps — Do Not Skip

• Kneading the dough to the right softness
• Resting the dough for at least 15 minutes
• Cooking on medium heat until golden brown without burning

Chef Tips from the Video

• Use fresh methi leaves for the most aromatic flavor; if unavailable, use dried kasuri methi sparingly.
• Add a pinch of sugar to the dough to promote a nice golden color.
• A cast‑iron tawa gives a crispier edge compared to a non‑stick pan.

Troubleshooting

Storage

Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.

Freezer: Freeze cooked parathas individually wrapped in parchment paper, then placed in a zip‑lock bag for up to 1 month. Reheat directly on a skillet.

Room temperature: Uncooked dough can sit at room temperature for up to 2 hours before shaping.

Make-Ahead Tips

• The dough can be prepared a day ahead and refrigerated; bring to room temperature before rolling.
• Cooked parathas freeze well; reheat on a dry skillet for best texture.