Recipe Submitted by : Purva’s Food Funda (Mumbai, India)


Whole wheat flour- 2 cups
Chopped fenugreek (methi) leaves- 1 cup (1 small bunch)
Gram flour/ chickpea flour (beasan)- 2 tbsp
Red chilli powder or green chilli crush- 2 tsp or your personal like
Minced garlic- 2 tbsp
Sesame seeds- 1 tbsp
Turmeric powder- ½ tsp
Asafetida (hing)- ¼ tsp
Hot oil (mohan)- 1 tbsp
Salt to taste
Oil – as required
Water – approx. ½ cup


Methi Paratha2 Methi Paratha3
Combine fenugreek (methi) leaves, gram flour,
red chili powder, garlic, sesame seeds, turmeric,
hing & salt in a bowl or thali. Mix well & let it
marinate for 15-20 minutes.
Add wheat flour and hot oil(mohan).
Knead into a soft and smooth dough using water
only if required. Keep aside for 5 to 10 minutes.
Methi Paratha4 Methi Paratha5
Divide the dough into small portions. Roll out each portion into a small circle’s.Use
plastic paper to roll. Using plastic paper, you
can roll the paratha without using extra flour.
When the roast paratha, it will required less
oil this way.

Heat a tava (griddle) and roast each paratha (circle) using a little oil, till it turns golden brown in colour on both the sides.

Serve hot with tomato chutney or tomato ketchup or curd or any Indian pickle.

I love this recipe as it does not call for any stuffing like the traditional paratha’s. It is just chop and mix in bowl.


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