Weight Management Recipes

Methi Paratha


  • Whole wheat flour: 2 cups
  • Fenugreek leaves (Methi): 2 bunches (about 1 cup)
  • Red chilli powder: 3/4 tsp
  • Turmeric powder: 1/4 tsp (optional)
  • Ginger: 1 tsp (grated)
  • Carom seeds (Ajwain): 1 tsp
  • Salt to taste
  • Oil: 2 tbsp
  • Ghee: 2 tbsp


  1. Wash the methi leaves and chop them.
  2. Take whole wheat flour in a bowl and add the methi leaves, 1 tbsp of oil, red chili powder. turmeric powder, carom seeds, and salt. Mix everything once. Sometimes I also add 2 tbsp of curd with this.
  3. Add water little by little and keep kneading to make a soft dough. Cover with a damp towel and rest it for half an hour. This resting time makes the dough very pliable and you get soft methi parathas.
  4. Pinch out small balls, flatten between your palms and roll out using a rolling pic. Roll it till you get circular roti about 6 " in diameter. You can use some dry flour for rolling to prevent sticking.
  5. Heat a tawa and place the rolled-out roti on it. Cook until the bottom is cooked. Flip it over and drizzle some oil (or ghee) around the roti.
  6. Cook until both sides are well cooked and some brown spots appear. Serve hot with some extra ghee on top.