Methi Masala Parantha | How to make Methi Masala Parantha

By sana Tungekar  |  23rd Feb 2017  |  
5 from 1 review Rate It!
  • Methi Masala Parantha, How to make Methi Masala Parantha
Methi Masala Paranthaby sana Tungekar
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About Methi Masala Parantha Recipe

Punjabi style Methi parantha,with aromatic spices including Ajwain too.For breakfast enjoy with Lassi sweet and salted or white unsalted butter.

Methi Masala Parantha is a delicious dish which is enjoyed by the people of every age group. The recipe by sana Tungekar teaches how to make Methi Masala Parantha step by step in detail. This makes it easy to cook Methi Masala Parantha in your kitchen at home. This recipe can be served to 3 people. You can find this dish at most restaurants and you can also prepare Methi Masala Parantha at home. This amazing and mouthwatering Methi Masala Parantha takes 20 minutes for the preparation and 10 minutes for cooking. The aroma of this Methi Masala Parantha is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Methi Masala Parantha is a good option for you. The flavour of Methi Masala Parantha is palatable and you will enjoy each and every bite of this. Try this Methi Masala Parantha and impress your family and friends.

Methi Masala Parantha

Ingredients to make Methi Masala Parantha

  • 250 grams wheat flour
  • 1 bunch Fresh fenugreek leaves
  • 1 tspn Ajwain
  • salt to taste
  • 1 tspn red chilli powder
  • Pinch of turmeric
  • 1 tspn mango powder
  • 1 cup oil to shallow fry
  • 100 grams white unsalted butter

How to make Methi Masala Parantha

  1. Clean Fenugreek leaves from bunch wash ,squeeze well
  2. Chop the fenugreek leves fine keep aside
  3. Now take flour and make a well in the centre
  4. To this add the fenugreek leaves salt and ajwain
  5. Mix a little and add oil,red chilli powder,turmeric and mango powder
  6. Take water and start adding slowly to knead a semi soft but firm dough
  7. Roll out into round parathas
  8. Heat Gridle or Tava and roast with oil well on both side crisp as you like
  9. Serve with curds, butter, lassi or chutney
  10. Now add salt turmeric red chilli

My Tip:

Knead flour and keep aside for 5 minutes before making

Reviews for Methi Masala Parantha (1)

Preeti Gurung2 years ago

Nice one dear

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