Sourdough methi paratha (fenugreek leaves paratha) step-by-step recipe with photos.
About this recipe
Methi paratha is an Indian flatbread made with atta (also known as Indian whole wheat flour or chapati flour) and fresh fenugreek leaves. Fenugreek leaves are widely used for their health benefits. They are known for lowering inflammation and blood sugar levels. They are also given to breastfeeding mothers as it is known to increase milk production. My version of methi paratha is healthier than the regular ones as I let the dough ferment overnight using some sourdough starter. Fermenting any paratha/roti dough is an important part of my cooking process as this is the only way I can feed it to my daughter who is gluten intolerant.
Methi leaves or fenugreek leaves are widely used in Indian cooking. Fresh fenugreek leaves are used in dal and sabzi, and dried fenugreek leaves are used as a spice. Fresh leaves are also added to the dough that is used to make poori or paratha. But unlike typical paratha where the dough is stuffed with filling, here the fenugreek leaves are added directly to the dough while kneading.
I have earlier shared the recipe for making methi poori (deep-fried bread made with fenugreek leaves). Here is my take on making paratha (flatbread) or chapati with fenugreek leaves. As I mentioned, I always ferment my paratha/chapati dough with some sourdough starter, and I make methi paratha in the same way. Along with fenugreek leaves and spices, I add some sourdough discard while kneading the dough, and let it ferment overnight. The result is absolutely delicious and super soft sourdough paratha that stays soft for a long time. This makes this sourdough roti great for lunchboxes too. Do try my version of sourdough methi paratha!
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Step by step instructions
1. Knead atta with the rest of the ingredients into a smooth dough
2. Perform one set of stretch and fold
3. Let the dough ferment overnight
4. Roll the dough into a small circle (approximately 4 inches). Rub few drops of ghee over it and dust with some flour
5. Fold it to form a semi-circle. Rub ghee on the semicircle and dust with some flour
6. Fold again to form a triangle
7. Roll the triangle carefully to form a thin triangle
8. Heat a griddle or fry pan. Place the paratha gently on the griddle and let it cook for 1-2 minutes
9. Flip over and cook on the other side. Apply 1 tsp ghee
10. Flip again and gently press using a spatula or wide spoon. Apply some ghee and flip again
11. Cook both sides until they are done completely
Sourdough Methi Paratha
- Remove the stem from fenugreek leaves and wash thoroughly. Chop the clean leaves finely
- In a small bowl, combine together yogurt and unfed sourdough starter. Set aside
- In a large bowl, combine atta, carom seeds, green chilli, 1 tbsp ghee, salt, and chopped fenugreek leaves. Mix it well
- Add yogurt-starter mixture and mix well. Slowly add water and knead into a smooth dough
- Let it rest for 30 minutes
- Perform one set of stretch and fold
- Let the dough ferment overnight (or for minimum 5-6 hours)
- Once the dough is fermented, knead it for 2-3 minutes
- Pinch out a lemon-sized dough and roll it into a small circle (approximately 4 inches). Rub few drops of ghee over it and dust with some flour
- Fold it to form a semi-circle. Rub ghee on the semicircle and dust with some flour
- Fold again to form a triangle
- Roll the triangle carefully to form a thin triangle
- Heat a griddle or fry pan. Place the paratha gently on the griddle and let it cook for 1-2 minutes
- Flip over and cook on the other side. Apply 1 tsp ghee
- Flip again and gently press using a spatula or wide spoon. Apply some ghee and flip again
- Cook both sides until they are done completely
- Serve hot with yogurt and pickle or any side dish of your choice
- Make sure there are no stems left in the fenugreek leaves. Else the paratha may tear while rolling
- You may add dry mango powder (amchur) to the dough for added flavour
- You may add a tsp of carom seeds while kneading the dough. I personally prefer these parathas without carom seeds