Kasuri Methi Parathas | Fenugreek Flatbread
on Oct 28, 2015, Updated Apr 16, 2021
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These Kasuri Methi Parathas taste of nostalgia and are extremely simple to make when you’re planning on a healthy, homely and wonderful breakfast. Delicious, easy and ready in 20 minutes, these kasuri methi parathas are a healthy and nutritious option to have on your breakfast rotation menu.
Sometimes we are so taken by everything happening around us that we forget how wonderful the basics are. Like these Kasuri Methi Parathas, which are extremely simple and make for the most wonderful breakfast. These parathas have a very unique flavor and are extremely easy to make. Usually, I would make these using fresh methi or fenugreek leaves, but since I didn’t have any at hand, I decided to make them with kasuri methi. Even though I made these using kasuri methi for the first time, I was pleasantly surprised at how minimal the taste difference was!
Quick Walk Through: Kasuri Methi Parathas
Reasons Why You’ll Love Kasuri Methi Paratha
- Made from whole wheat flour and kasuri methi, these parathas are healthy and make for the perfect nutritious breakfast
- Requires only pantry staples
- Can serve with chai, achar, salad, dahi, raita or even sabji for a wholesome breakfast
- Can be ahead and meal prepped for a quick breakfast throughout the week
These kasuri methi parathas are perfect for any time of the day. I made a huge batch at one go and obviously had left overs which went into the most interesting kuthu paratha for breakfast. Remind me to share a recipe for that soon!
Frequently Asked Questions
The dough for these kasuri methi parathas stays good in the refrigerator for up to 3 days in a clean and dry airtight container. Make sure to coat the dough in a bit of oil to keep it soft and prevent discoloration. I wouldn’t recommend storing the parathas as they become hard and crusty. These parathas are best served hot.
Although thepla and methi paratha are confused and used interchangeably, they are not the same. Methi paratha is made from fenugreek leaves, atta, and spices. Whereas thepla is usually made from a mix of wheat flour and besan along with curd and spices.
Top Tips To Make The Best Kasuri Methi Parathas
- The fresher your pack of kasuri methi the better as older kasuri methi tends to lose that fresh aroma.
- When making the dough, add water slowly and as required. The resulting dough should be firmer than roti but still easily pliable for the most perfect kasuri methi parathas.
- I would recommend resting the dough covered for about 10-15 minutes to help the parathas become really soft.
- Make these parathas even more wholesome by adding some finely chopped onions or grated carrots. Veggies add so much texture and flavor to these parathas, while also taking the health quotient a notch higher!
I love how comforting and homely these methi parathas taste and they make for an excellent breakfast to start my day with. However, I have eaten these at all times of the day, for different meals and it has tasted absolutely delicious each time! The other day I made these parathas with dal makhani and I couldn’t believe how much I loved the combination! Try it, I promise you will love it too!
This post was sponsored by ITC
Kasuri Methi Parathas | Fenugreek Flatbread
Ingredients
- 2 1/2 cups Whole Wheat Flour, or Atta
- 3 1/2 tablespoons Kasuri Methi
- 1/2 teaspoon Chili Paste, Green
- 1 teaspoon Coriander, Powder
- 1/2 teaspoon Chili Powder, Red
- 2 tablespoons Oil
- 2 – 3 tablespoons Ghee, or Butter for cooking
- Salt to taste
Instructions
- Soak kasuri methi in half a cup of boiling hot water for 10 minutes.
- In a large bowl, combine flour, green chili paste, coriander powder, red chili powder, oil and salt. Remove kasuri methi from the water and add that too (don’t throw away the remaining water).
- Knead this together with water into a smooth, firm dough. Add water as required. The dough should neither be too tough, nor too soft and should be kneaded well.
- Heat a tawa or griddle. Take some dough (the size of a golf ball) and roll it out into a circle. Place this on the griddle, and as soon as you see small spots appearing on the surface, flip it. Now spread a little ghee (or butter) on the surface and flip again. Do the same on the other side and fry till cooked. You only need enough ghee to sort of wet the surface.
- Follow the same instructions till all the dough is used. Or you could keep this dough in the refrigerator for up to 3 days.
- Serve hot with some dal, curds, chutney and pickle.
Notes
- Feel free to add some finely chopped onion or even grated carrot to make this recipe.
- You can keep this dough in the refrigerator for up to 3 days. Store in an airtight container. Cover the ball of dough with a teaspoon of oil, this will prevent it from forming an outer crust.
- Serve with Raita and achaar!
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Thank you so much Pradeep
Do you have a recipe for chilli paste please.
Was searching for a recipe for parathas using dried fenugreek leaves and I’m so glad I found this recipe
Thanks for leaving a comment! Soooo glad you liked it Dr Susan
I will try it soon. It really helps me a lot
Thanks Laxmi!
Hey Richa!
Hey Richa!
Parathas are looking so perfect. I also love the shift of focus from them in some pictures. I love the blurred parathas in the foreground! I might try that soon.