Fenugreek methi paratha

Kitchen estimate per serving from typical home portions — not a lab analysis.

How to make it

2 servings · 20 min prep · 15 min cook

1. 1

   Gather and measure

   Crush fenugreek seeds lightly. Wash greens and squeeze out extra water.

   Set every ingredient on the counter first so you are not hunting mid-cook.

2. 2

   Make a soft dough

   Mix flour, crushed seeds, greens and salt. Add warm water a spoon at a time until the dough is soft like an earlobe. Rest 10 minutes.

3. 3

   Roll even rounds

   Divide into 4 balls. Dust and roll into 15 cm circles. If the dough sticks, dust more flour rather than pressing harder.

4. 4

   Cook on a hot tawa

   Cook each paratha on medium heat until you see light brown spots, flip, brush a little oil, and cook the second side. Stack in a cloth to stay soft.