Methi Paratha


This was my long time wait recipe, since I have planning to prepare this almost a week time. My daughter had this methi paratha from her friend; she likes it a lot and wants me to prepare this for her. Finally, I prepared this for yesterday’s dinner along with Hummus, again her favorite recipe. However, she would have this Hummus along with Pitta Bread whenever we visit Marhaba (Arabic Restaurant). Usually my kids will not touch this fresh methi because of its bitterness, but this time as paratha, was a good idea for consumption.

Methi Paratha is a healthy recipe, because of the packed nutrients in methi leaves. The methi leaves helps reduce the bad cholesterol, controls blood sugar level, helps reduce menstrual discomfort, increased breast milk production in lactating women and so on.

I am taking this Fiesta Friday #62, hosted by Angie. Let us move on to the recipe…

Methi Paratha / Vendhaya Keerai Paratha

Methi Paratha / Vendhaya Keerai Paratha


  • Whole Wheat Atta – 2 cup
  • Methi Leaves – 1 cup
  • Garlic cloves – 6 nos
  • Water – as required
  • Salt to taste
  • Oil – 2 tbsp


  • Pick out the methi leaves from the stalk, wash and drain the water. Keep it aside.
  • Finely chop the methi leaves and garlic.
  • Take atta, methi leaves, a tsp of salt and garlic in a wide mouth bowl and mix them well.
  • Pour in water to the atta little by little, start rolling the flour, and bring them to a big ball.
  • Pour in two tsp of oil and roll them again, keep it aside for 30 mins.
  • Divide the flour into small balls and roll them to a flat circle with the rolling pin (like chapathi).
  • Heat tawa with a tsp of oil, put the flatten paratha, cook them for few mins and swap the side, then wait until the other side is cooked by drizzling a tsp of oil along the sides of the paratha.
  • Remove from fire.

Serve hot with any curry. I have served it with Hummus and Tomato Ketchup.


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