How to make Methi Parantha - Methi stuffed in wheat flour.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Wholewheat Flour

Cuisine : Punjabi

Course : Breads

Methi Parantha Recipe Card

Methi Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Methi Parantha checkout Methi Puri, Methi Missi Roti, Methi Parantha, Methi Thepla . You can also find more Breads recipes like Kulcha, Fresh Mini Pita, Konkani Kulche, Oriental Style Stir-Fried Veg Parantha.

Prep Time : 26-30 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi Parantha Recipe

  • Fenugreek Leaves chopped 1 cup

  • Wholewheat Flour 1 cup

  • Gram flour (besan) 1/2 cup

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Ripe banana 1/2

  • Ghee 3 tablespoons

  • Yogurt 1/2 cup

  • Oil 4 tablespoons


Step 1

Sift wholewheat flour along with gram flour, salt and red chilli powder into a bowl. Peel and mash the banana. Add the fenugreek leaves, ghee and yogurt to the flours and mix well.

Step 2

Add the banana, two tablespoons of oil and knead into a stiff dough. Keep it covered with a damp cloth for about twenty minutes.