Methi Paratha Recipe

Methi Paratha Recipe – A Healthy and quick Breakfast

Methi Paratha is made of whole wheat flour and fresh fenugreek / methi leaves. It’s a popular paratha recipe.
Methi is very good for health. Methi paratha is easiest way to include methi in our diet.Dried Methi leaves known as Kasoori methi can be also used for making methi paratha but fresh methi leaves are always a better option.



As fenugreek is rich in fibre and antioxidants, it helps in flushing out harmful toxins from the body and thus, aids digestion, deal with constipation. Methi lowers blood pressure, reduces risk of heart disease, helps you loose weight.
Other than these Methi leaves are also good for hair and skin.

How to make Methi Paratha:
Video Link:

Wheat Flour/Aatta – 2 bowl
Fresh Fenugreek/Methi Leaves – 200 gm
Green Chili – 2 chopped
Onion – 1 chopped
Ajwayan/Carrom Seeds – 1 tsp
Salt – 1 tsp
Turmeric/Haldi powder – 1 pinch


  • Heat oil in a kadai or pan.
  • Add chopped onion and green chillies. Saute just for few seconds (6-7 seconds).
  • Add a pinch of turmeric powder and mix.
  • Add Methi leaves.
  • Add salt and cook for 1 minute. Don’t cook it for longer time.
  • Switch off the flame. Let it get cool.
  • Now take wheat flour in a container. Add 1 tsp carrom/ajwayan seeds.
  • Add cooked methi leaves and mix it well with flour.
  • Now slowly add water in small incremental quantities and knead soft and smooth dough.
  • Now divide the dough into equal sized small balls.
  • Now flatten the ball with hand. Sprinkle flour on the rolling board and roll it into medium rounds.
  • Now heat a tawa. Place the paratha on tawa.
  • Once one side is cooked, flip it and let cook the another side.
  • Now spread oil around the paratha.
  • Flip it and spread oil this side too. Cook it by pressing edges with spatula.
  • Once Methi paratha is evenly cooked and get golden spots on it, Methi Paratha is ready. Take it out from tawa.
  • Place a cube of butter on Methi Paratha and serve hot with Pickle/curd/sauce/Tomato chutney/Any curry.
  • Methi paratha can justĀ  be had with chai/tea. Methi Paratha is also a good tiffin box snack and stay soft if packed in aluminium foil.





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Methi Chicken

Methi Chicken Recipe | How to prepare Methi Chicken | Chicken with fenugreek leaves recipe

A Delicious Chicken recipe prepared with fresh Methi/Fenugreek leaves.

Video Link:

For Marination:

Chicken – 1/2 kg boneless or with bones cut into small pieces (I am using boneless and have washed with turmeric powder and lemon juice)
Curd – 1 bowl
Turmeric/Haldi Powder – 1/2 tbsp
Chili/Mirch powder – 1/2 tbsp
Coriander/dhania Powder – 1 tbsp
salt – 1/2 tbsp
Lemon juice – few drops (don’t add more)

For Gravy:

Sliced Onion – 2 medium
Ginger Garlic paste – 3 tbsp
Fresh Methi/Fenugreek Leaves – 200 gm (half chopped and half whole leaves)
Green Chili – 2-3
Cumin/Jeera seeds – 1 teaspoon
Bay Leaves – 2
Cinnamon stick – 1 inch
Green Cadamom – 2
Black Cardamom – 1
Garam masala powder – 1 teaspoon
Oil – 2-4 tbsp


  1. First marinate chicken with all the ingredients mentioned above under marination. Keep aside for 10-15 minutes.
  2. Now heat oil in a pan. Add whole spices (Cumin/Jeera seeds, Bay Leaves, Cinnamon stick,Green Cardamom, Black Cardamom) to it.
  3. When whole spices starts spluttering, add sliced onion to it and saute until onion becomes light golden in color.
  4. Add ginger garlic paste and saute until raw smell goes off
  5. Add all the methi/fenugreek leaves to it and saute for 2-3 minutes.
  6. Now add marinated chicken to it. Mix well. Add green chillies.
  7. Cover and cook until oil getting seperated.It will take approx 5-7 minutes. Keep stirring in between.
  8. Now add garam masala and two cups of water. Again cover and cook for 5 minutes.
  9. Turn off the flame. Let it rest for 5 minutes.
  10. Serve Methi chicken with roti, naan or rice.


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