Methi Parantha

Fenugreek leaves stuffed parantha. This recipe is from FoodFood TV channel

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Methi Parantha
Main Ingredients Fresh fenugreek Leaves, Whole wheat flour (atta)
Cuisine Indian
Course Breads
Prep Time 26-30 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Methi Parantha

  • 2 bunches Fresh fenugreek Leaves finely chopped
  • 1 1/4 cups Whole wheat flour (atta)
  • 1 tablespoon Ghee
  • 1/4 teaspoon Cumin seeds
  • 1 inch piece Ginger grated
  • 1 Green chilli finely chopped
  • 1/2 teaspoon Red chilli powder
  • to taste Salt
  • 2 medium Potatoes boiled and peeled
  • 1/2 teaspoon Dry mango powder (amchur)


  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.
  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.
  3. Add some more salt and dried mango powder and mix well. Add wheat flour to this mixture and knead into a soft dough.
  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.
  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.
  6. Place the parantha on the hot tawa and cook. Turn it over and apply some ghee.
  7. Turn over once again and apply some more ghee and cook till both sides are golden. Serve hot.

Nutrition Info

Calories 1213
Carbohydrates 208.6
Protein 44.7
Fat 22.7
Other Fiber Iron- 19.8mg