Usually fenugreek is known to have a bitter-ish taste. These parathas however aren’t. For this recipe, I don’t use the baby fenugreek leaves but the larger ones. Another thing to keep in mind, is that when you are cleaning the sprigs of fenugreek leaves, make sure you pick only the leaves and not the stalk, no matter how tender you may find the stalk to be.
You might want to allow a couple of extra parathas per person as these are not as heavy as the Aloo Parathas are and they are very more-ish. I added a couple of hot green chillies. You can either deseed them to cut down the heat or simply cut down the amount of chillies if you are not used to spice. Also, if you are calorie conscious, you can leave out the ghee and these parathas will still be tasty.
2 cups whole wheat flour
1 medium sized onion, finely chopped
2 green chillies, finely chopped
1 cup fenugreek leaves, chopped
1 tsp carrom seeds, rubbed between the palms of your hands to release their flavor
1 tsp salt, or to taste
1 tbsp ghee / clarified butter + extra to smear on the parathas while they’re cooking (optional)
In a large bowl, mix all the ingredients well to make sure they are well distributed.
Make a well in the centre and gradually add enough water to bind into a pliable dough.
Divide into portions the size of a golf ball and keep ready.
Roll this out to a thin disc on a floured surface.
Place this on a well heated tawa / griddle and roast for a while moving it around till light brown spots appear on one side. Turn over and cook on the other side till light brown spots appear on the other side as well.
To finish off, spoon a few drops of clarified butter on the paratha and spread. Flip over and repeat this on the other side letting it roast for a few seconds after you add the clarified butter to the side.
Serve hot with butter and a mug of hot coffee.
You can leave out the clarified butter if you want an even healthier version, but it does wonders for the taste.
This recipe is linked to –
Just Another Meatless Monday
My Meatless Mondays
Let’s Do Brunch
Herbs and Flowers in my platter- Fenugreek leaves
15 thoughts on “Methi Parathas – Whole Wheat Flatbread with Fenugreek Leaves”
That plate of parathas look delicious. In singapore, where i grew up, these are knowns as "pratas" and they are usually served with curry or just plain sugar!
When I make them plain, I love eating them with a little butter and a sprinkling of sugar. Thanks for stopping by!
nice looking parathas, trisha – love methis 🙂
wonderful and delicious parathas !!
I am a BIG methi fan and these parathas are way too tempting 🙂
Trisha, I don't think I would need any butter with this flatbread…they look so tasty as it is…have a great week 🙂
What an interesting looking recipe. These look wonderful!
Thank you everyone for stopping by and for your kind words!!!
These breads sound so flavorful.
I have never eaten fenugreek leaves, so I found this post really interesting. Thank you for sharing a wonderful recipe with Let's Do Brunch. The linky is up again for this week and we would love it if you would come along and join in.
I hope you get a chance to try them out soon, I love them. Thanks for stopping by.
These look so delicious! I can't wait to to try them at home 😀
Thanks Rachel, I hope you enjoy them as much as we do!