How to make Lehsuni Methi Parantha -

Garlic flavoured methi paranthas. - Lehsuni Methi Parathas gives you the best of everything.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Green Garlic (हरा लहसुन ), Fenugreek Leaves

Cuisine : Indian

Course : Breads

Lehsuni Methi Parantha

Lehsuni Methi Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lehsuni Methi Parantha Recipe

  • Green Garlic (hara lehsun) 200 grams

  • Fenugreek Leaves bunch - leaves separated 1/2 kilogram

  • Garlic finely fried chopped 4 tablespoons + 4 tablespoons + for garnishing

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Wheat flour (atta) 1 1/2 cups + for dusting

  • Gram flour (besan) 1/2 cup

  • Oil 2 tablespoons

  • Onion 1 large

  • Green chillies 2

  • Carom seeds (ajwain) 1/2 teaspoon

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Ghee for cooking


Step 1

Heat oil in a non-stick pan. Finely chop green garlic and add to the pan and sauté for 2 minutes and put into a bowl.

Step 2

Finely chop onion, green chillies and add to the bowl. Add garlic, wheat flour, gram flour, carom seeds, red chilli powder, turmeric powder, dried fenugreek leaves, fenugreek leaves, salt and sufficient water and knead into dough.

Step 3

Heat a non-stick tawa.

Step 4

Divide dough into equal portions and roll them into balls. Dust each ball with a little dry flour and roll into parantha.

Step 5

Place each parantha on the tawa and cook for ½ minute. Flip, apply ½ tsp ghee on top and flip again. Apply ½ tsp ghee on the other side too and cook, turning sides, till both sides are evenly done.

Step 6

Transfer onto a serving plate, garnish with garlic and serve hot with a raita or pickle of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.