Methi Paratha is a nutritious, flavourful Indian flatbread made with fresh fenugreek leaves, spices, and premium Saptrishi Chakki Fresh Atta. Soft, aromatic, and packed with iron & fiber, it’s perfect for breakfast, tiffin boxes, travel meals, and healthy dinners.

Step-by-Step Recipe for Methi Paratha

Step 1: Clean & Prepare the Methi

1. Pick methi leaves from stems.

2. Wash in cold water 2–3 times to remove mud.

3. Drain completely and finely chop.

4. Lightly squeeze excess water so dough doesn’t become wet.

Tip: Drier methi = Softer paratha dough.

Step 2: Prepare the Dough (Main Step)

In a large bowl, add:

• 2 cups Saptrishi Chakki Fresh Atta

• Chopped methi

• Salt

• Saptrishi Jeera

• Saptrishi Haldi

• Saptrishi Lal Mirch

• Curd + 1 tbsp oil

Mix everything with your hands so methi spreads evenly.

Now slowly add water and knead into a soft, smooth dough.

Add a few drops of oil on top, cover, and rest for 10 minutes.

Why Saptrishi Chakki Fresh Atta?
It gives:

• Soft, pliable dough

• Easy rolling

• Fluffy parathas

• Fresh aroma & perfect texture

Step 3: Shape & Roll the Parathas

1. Divide dough into equal balls.

2. Dust with atta.

3. Roll into a medium-thick round paratha (not too thin).

4. Ensure edges are even and smooth.

Tip: If dough sticks, sprinkle a little more Saptrishi Chakki Fresh Atta.

Step 4: Cook the Parathas

1. Heat tawa on medium flame.

2. Place rolled paratha on tawa.

3. When bubbles appear, flip.

4. Apply ghee or oil on both sides.

5. Cook until:

   • Golden brown patches appear

   • Paratha becomes crisp outside, soft inside

Repeat for all parathas.

Step 5: Serve Hot

Serve Methi Parathas with:

• Curd

• Pickle

• Butter

• Aloo sabzi

• Dal tadka

Perfect for breakfast, lunch, dinner, or travel.

Pro Tips for Soft, Flavourful Methi Paratha

• Use Saptrishi Chakki Fresh Atta for best softness.

• Add curd for extra flavour & fluffiness.

• Squeeze water from methi to avoid sticky dough.

• Cook on medium flame—don’t burn high flame.

• Add Kasuri methi (optional) for extra aroma.

Variations

1. Garlic Methi Paratha: Add 1 tsp crushed garlic.

2. Masala Methi Paratha: Add chaat masala on top after cooking.

3. Multigrain Version: Add 1 tbsp besan for nutty flavour.

4. Stuffed Methi Paratha: Add boiled aloo inside dough.

Storage & Meal Prep

• Dough lasts 24 hours in fridge.

• Parathas stay soft for 6–7 hours (great for tiffin).

• Freeze parathas half-cooked for up to 1 week.