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Methi Parantha

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Fenugreek leaves stuffed parantha.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Methi Parantha

Main Ingredients

Fenugreek leaves (methi), Whole wheat flour (atta)





Level Of Cooking



  • Fenugreek leaves (methi) finely chopped
    2 bunch
  • Whole wheat flour (atta)
    1 1/4 cups
  • Ghee
    1 tablespo
  • Cumin seeds
    1/4 teaspoon
  • Ginger, grated
    1 inch piece
  • Green chilli, finely chopped
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste
  • Potatoes, boiled and peeled
    2 medium
  • Dry mango powder (amchur)
    1/2 teaspoon


Step 1

Heat 1 tbsp ghee in a non stick pan and add cumin seeds. When they are well browned, add ginger and green chilli and mix.

Step 2

Add fenugreek leaves, red chilli powder and salt. Mix and cook till all the moisture dries up. Transfer into a bowl. Mash the potatoes and add.

Step 3

Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough.

Step 4

Divide the dough into small portions and roll into balls. Heat a non stick tawa. Roll a dough ball in flour and roll it into a roti.

Step 5

Spread a little ghee on it and sprinkle some flour. Then fold it into a square and press lightly. Roll it out into a small thick parantha.

Step 6

Place the parantha on the hot tawa and cook. Turn it over and apply some ghee.

Step 7

Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.

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