Mamta's Kitchen

Methi Paratha 2, (Fenugreek Leaves Stuffed)

Stuffed Methi Paratha

Mamta Gupta

This is another way of making methi paratha, a delicious flat bread from northern India. Freshly made, crisp methi parathas served with home made butter are one of my favourite breakfasts. Makes 12-14.


  • 500 gm. (3 1/2-4 cups) chapatti flour (keep a little aside on a plate, to use for dusting).

  • 1 tsp. carom or ajwain seeds

  • For the filling

  • 2 tbsp. oil

  • 1 medium onion, very finely chopped (optional)

  • 1 inch piece of ginger, very finely chopped

  • 2 cups fresh methi leaves, chopped finely.

  • 1/2 tsp. salt

  • 300 ml. water approximately. Add a little more or a little less until you get a soft dough

  • Oil for pan frying


  1. Making the filling

  2. Heat oil in a wok or karahi.

  3. Add ginger, onions and fry until soft.

  4. Add methi leaves, stir fry for a few seconds, cover and cook until soft. Turn heat to high and stir-fry until ALL water is evaporated. If methi leaves are soggy, it will be impossible to use them as a filling.

  5. Allow to cool completely.

  6. Making dough:

  7. Place flour and carom seeds in a bowl, saving 2 heaped tablespoon of dry flour (or use extra), for dusting while rolling out parathas.

  8. Add enough water, a little at a time, to make a soft dough. If you are new at making parathas, it is better to have a firm dough, which is easier to control while rolling out. Experienced Indian cooks prefer a little softer dough, which makes softer parathas.

  9. Knead well and Leave to stand for 10 minutes or so. Knead briefly again.

  10. Rolling out parathas:

  11. Break dough into 10-12 portions and roll them into balls, using a little dry flour to dust. Keep them covered with a moist cloth.

  12. There are 3 ways of making stuffed parathas. Picture 2 & 3 shows how to roll 1 ball out to 3 inches, place 1 spoon of stuffing in the middle and then pulling the edges over it to make a stuffed ball. Now roll is out into a 6-7 inch circle, using the dusting flour save earlier. Picture 4-5 show how to roll out a 6-7 inch circle, place a little stuffing in half the circle, fold the other half over it and then roll it out into a paratha using dusting flour. Third way of making stuffed parathas (no picture) is to divide the dough ball into 2 smaller balls, roll out each into 3-4 inch circle, spread out stuffing on top of one, covering it with the other circle, seal edges by pressing and then rolling out to 6-7 inch size, like before.

  13. Parathas are rolled out one at a time. You roll the next one while previous one is cooking.

  14. Cooking:

  15. Heat a griddle or tava to medium hot.

  16. Put the paratha on the hot griddle. Turn it over when it changes colour to semi-translucent and you can see a few blisters on the under-surface, picture 6.

  17. Cook the other side same way and turn over again, Picture 7.

  18. Brush a little oil on both surfaces. This can be done with a small ladle or a soup spoon.

  19. Press it gently all over, using a flat spatula.

  20. Cook until crisp...ish and nicely browned on both sides.

  21. Serve hot with a pickle of your choice, and preferably home made Butter.


  • Parathas can be made in advance, stacked on top of each other and wrapped in Aluminium foil. They can be re-heated before serving, either individually on a griddle or in a microwave - place 4-5 parathas spread out on a plate and heat for 2-3 minutes on maximum power.

  • They freeze quite well but should be defrosted properly before re-heating.

  • You can cut parathas into wedges and serve as a snack.

  • You can use chopped up mooli leaves instead of methi leaves.

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