Methi Paratha

Gluten-free, Vegan

Nutritious & Satisfying

Easy to make 

Popular Indian Flatbread


Whole Wheat Flour

Gram Flour

Green Chili

Carom Seeds


Main Ingredients

Wash the methi leaves in a large bowl filled with water 2-3 times. Add salt to the bowl and let it rest for 3-5 minutes. Then remove the methi leaves from the top of the bowl.

Step 1

Please the leaves on a kitchen towel and gently dry them. Now chop the leaves corasely.

Step 2

In a large bowl, combine atta (whole wheat flour) and besan (gram flour). Add green chili, ginger, red chili powder and salt.

Step 3

Use a dough hook attachment, and start the mixer at the lowest speed. Add water in small increments. In a couple of minutes, the dough will start coming together. The dough should be soft and pliable.

Step 4

Cover with a damp cloth or plastic wrap and let the dough rest for at least 15 mins and up to 30 mins while you prepare the filling.

Step 5

Make balls from the dough by rotating between your palms. The balls will be the size of a golf ball, sightly larger in size than roti. Make the ball a bit flat.

Step 6

Dip a ball in dry flour, place on the marble or wooden base (chalka) and roll with the rolling pin.

Step 7

Roll into a circle of about 4 inches in diameter. Spread some ghee on the dough. Make a cut up to the center of the circle, using your fingers. Then start rolling on one side. Take the roll into your hand and flatten it.

Step 8

Dip again in dry flour and start rolling using the rolling pin. Do not apply too much pressure while rolling. Apply equal pressure on all sides while rolling. When you roll with gentle hands, the dough flattens and moves in circles with the rolling pin.

Step 9

Heat the tawa (skillet or griddle). Place the rolled paratha on the hot tawa. Cook until you start seeing small air pockets and the color of the dough starts to change.

Step 10

With a flat spatula, flip the paratha and top with ghee just enough to make the surface of the paratha greasy (about ½ teaspoon). Spread the ghee or vegetable oil evenly over the paratha with the back of the spoon. Now we want to cook until there are some brown spots on the paratha.

Step 11

Flip the paratha and top with ghee/oil on the other side. Spread it evenly over the surface. Cook until there are brown spots while pressing gently with the spatula.

Step 12

And it's Ready.

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