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Methi Paratha – Indian Whole Wheat Flatbreads With Fenugreek [Vegan]

A whole wheat flatbread made with garden fresh fenugreek.

Methi Paratha – Whole Wheat Flatbreads with Fenugreek [Vegan]

This Recipe is :


Cook Time



  • 11/2 cups whole wheat flour (atta) plus extra for rolling
  • 1 cup of fresh fenugreek leaves or methi (or substitute with baby kale)
  • 1 tablespoon oil plus oil for frying
  • 1 teaspoon salt
  • ½ teaspoon red cayenne pepper
  • ½ teaspoon freshly ground cumin
  • 1/2 cup water


  1. Place the flour in the food processor, and add in the fenugreek leaves, 1 tablespoon oil, salt, red cayenne pepper, ground cumin and pulse a few times.
  2. Gradually add in a the water a little at a time and run the food processor, the dough should for a smooth ball.
  3. Remove from the food processor and knead for about 2 minutes with your hand. Let it rest for about 15 minutes.
  4. Break into 6 walnut sized balls.
  5. Heat a cast iron skillet. Roll out the balls into rounds.
  6. Place on the hot skillet, cook for about 1-2 minutes, the bread should change color and begin to turn pale golden green.
  7. Add in about 1 teaspoon of oil cook for 30-40 seconds, turn and cook on the second side, with a little more oil allowing the bread to turn lightly crisp.
  8. Remove and continue the remaining parathas the same way. Enjoy hot!




Rinku Bhattacharya is a creative Indian cooking teacher and writer, who began teaching Indian cooking almost a decade ago, to share the culture and home flavors of her native India.  Passionate about a conscious lifestyle and seasonal living, she shares her recipes and experiences are chronicled on her blog Spice Chronicles. This concept has translated to two cookbooks. The first is a part memoir, part narrative-style cookbook, "The Bengali Five Spice Chronicles," which was the winner of the 2013 Gourmand Awards for Best Indian Cuisine cookbook. In her second cookbook -- "Spices and Seasons, Simple, Sustainable Indian Flavors" -- Rinku offers recipes inspired by the local bounty of the Hudson Valley. The book also offers tips and ideas on creating a green kitchen and reducing your food footprint.



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