Methi (Fenugreek) Paratha – a layered (laccha) version

Growing up, I always ran away from green veggies. My mom tried and tried but I just won’t eat them. About methi as well, I had this preconceived notion that it’s bitter in taste. So I never ate it until a couple years back. Then I started using Kasoori Methi in my cooking and I thought if this adds so much taste to food, maybe I should consider eating Methi as well. Well, that’s how the journey started.

One of my most favorite dish to have with methi is this Methi Paratha. It’s got such an amazing burst of flavor. So here’s the recipe.


  • Methi leaves, 2 cups, washed and chopped
  • 1 tbsp Kasoori Methi
  • 2 cups Whole Wheat flour
  • 2 tbsp curd/Yogurt
  • 1 tsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tsp coriander powder
  • 1 tbsp red chilli powder
  • 1 tsp ginger paste
  • Salt to taste
  • Pinch of sugar
  • 1 tbsp ghee/oil
  • Water, as required
  • More ghee for rolling
  • Oil/ghee for frying


  1. Mix Flour, Methi leaves, spices, 1 tbsp oil/ghee and yogurt. Then add water as required to make a dough. Let the dough rest for 10 minutes.
  2. Once the dough is rested, it’s time to roll out the dough. Lightly flour the rolling surface and roll out the dough.
  3. Brush some ghee/oil on the paratha and Sprinkle some flour. Now make pleats going forward and backward with the dough. Once you have pleated it, make a pinwheel or circle.
  4. Sprinkle some more flour and roll out the dough again to get nice layered paratha. Do this step with light pressure. Getting too heavy handed will make the layers invisible.
  5. Heat a tawa/pan and put the paratha on it. Let it get light brown and then turn it. While the other side gets heated, apply some ghee or oil before turning again. Cook both side with ghee/oil until the paratha is cooked thoroughly.
  6. Serve it with some pickle and raita. Apply a bit more ghee or butter on top. Serve hot.

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