How to make Methi Parantha -

Fenugreek leaves stuffed parantha.

Sanjeev Kapoor

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

Main Ingredients : Fresh fenugreek Leaves, Whole wheat flour (atta) (आटा)

Cuisine : Indian

Course : Breads

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

Methi Parantha

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 : 26-30 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Parantha Recipe

  • Fresh fenugreek Leaves finely chopped 2 bunches

  • Whole wheat flour (atta) 1 1/4 cups

  • Ghee 1 tablespoon

  • Cumin seeds 1/4 teaspoon

  • Ginger grated 1 inch piece

  • Green chilli finely chopped 1

  • 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.

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.

website of the year 2013
website of the year 2014
website of the year 2016
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.