Methi aur Mooli ka Parantha

Perfectly nutritious paranthe made with fenugreek leaves, radish and wheat flour. Delicious paranthas made using raddish and fenugreek leaves. Both of these vegetables have high medicinal value and have a well established place in Indian cuisine.These two flavors blend very well in Paranthas. This recipe is from FoodFood TV channel

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Methi aur Mooli ka Parantha
Main Ingredients Fenugeek Leaves, White Radish
Cuisine Indian
Course Breads
Prep Time 16-20 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Methi aur Mooli ka Parantha

  • 3/4 cup Fenugeek Leaves finely chopped
  • 1/2 cup White Radish peeled and grated
  • 1/2 cup Radish leaves (mooli ke pattte) finely chopped
  • 2 cups + for dusting Wheat flour (atta)
  • 1 teaspoon Carom seeds (ajwain)
  • 1 1/2 teaspoons Dried mango powder (amchur)
  • 1 teaspoon Kashmiri red chilli powder
  • 2 Green chillies finely chopped
  • to taste Salt
  • as required Oil


  1. Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough. Apply a little oil on the dough, cover and set aside.
  2. Divide the dough into equal portions and shape them into round balls.
  3. Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha.
  4. Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done.
  5. Transfer onto a serving dish and serve hot.

Nutrition Info

Calories 1534
Carbohydrates 216.7
Protein 41.1
Fat 56
Other Fiber 41.1gm