Methi Paratha using KitchenAid Stand Mixer | Methi Thepla Recipe For Travel | No Onion No Garlic Recipe

How to Make Methi Paratha

Hello Foodies,

          Methi paratha is an unleavened Indian flatbread made with methi(Fenugreek leaves) and whole wheat flour. A no onion no garlic recipe. It is another excellent variation of paratha where you can include some healthy greens in the paratha. It is especially good for children who are usually not fond of methi leaves or green leafy vegetables.

These methi parathas are made with whole wheat flour, besan, freshly chopped methi (fenugreek) leaves, and some spices. To make the parathas I have not used yogurt which is used in the Gujrati Methi Theplas. I made this paratha for a short trip. Parathas don’t get spoiled easily and are often made for lunch boxes or for 2-3 days journeys. You can have them during any time of the day but usually, they are made for breakfast and also made for kid's lunch boxes too.

Video Recipe:

This methi paratha tastes so good with Indian chai or you can serve them with yogurt or butter or any pickle or chutney. They also make a good tiffin box snack and stay soft if packed in a foil. The complete recipe will yield 10-12 methi ke parathe.

        Methi is rich in fiber, vitamins, and minerals. Methi paratha is a healthy and flavourful way to start a day. Winters are incomplete without these healthy and flavourful winter warmers. Methi or fenugreek available in plenty during this season gives a good reason to make these yummy, tasty, and filling parathas.

Benefits of a stand mixer to knead the paratha dough:

  • Effortless
  • Time saver
  • Easier to clean
  • Can do a large batch in a stand mixer effortlessly

How to clean and pluck Methi leaves?

  • Pluck or separate the leaves from the stems.
  • Wash plucked methi leaves 3 to 4 times to remove the dirt and pat dry them using a kitchen towel before chopping.
  • Always chop the methi leaves after washing them thoroughly to preserve the nutrients in them.

Some Other Indian Flatbreads to Try:

Preparation Time: 10 Minutes; Cooking Time: 10 Minutes.
Each Methi Paratha Contains 96 Cal.


  • Whole Wheat Flour 2 Cups
  • Methi leaves 1 bunch, 100 g
  • Besan ¼ Cup
  • Red Chili Powder 1 Tbsp
  • Turmeric 1 Tsp
  • Salt 1 Tsp
  • Carom Seeds 1 Tsp
  • Kasuri Methi 1 Tsp
  • Oil 2 Tsp+to smear the paratha
  • Water as needed to make the dough


  • Sieve the whole wheat flour and besan(chickpeas flour)(most important step).
  • Clean, wash, and chop fenugreek leaves and keep them aside.

To Knead the Methi Paratha Dough in the KitchenAid Stand Mixer:

  • Use the dough hook attachment of the kitchen aid and keep it ready and set the bowl of the kitchen aid machine in position.
  • In a mixer bowl add whole wheat flour, besan, red chili powder, turmeric, salt, carom seeds, Kasuri methi, chopped fenugreek leaves, and oil 1 tsp.
  • Now, lock the hook knob and start the mixer at speed 2 first.
  • Add water 1 Cup and keep alternating between speed 2 and speed 4 as the dough starts forming.
  • Stop the mixer and scrape the dry flour from the sides of the bowl using a spatula.
  • Start the mixer and add the remaining ¼ cup of water slowly, 2 Tbsp at a time in the bowl. 
  • Now, add oil to make the dough less sticky and keep mixing at low speed until the dough forms and you have a soft and pliable dough.
  • Cover and rest the dough for 10 minutes in a bowl, and after 10 minutes, the dough is ready to make the Methi Parathas.

To Roll, and Roast the Methi Parathas/Theplas:

  • Divide dough into equal portions and roll each portion to make a dough ball. 
  • Now, roll the dough ball into the flour (so that it doesn’t stick to the rolling pin) and roll it gently in a circular motion to form a circular shape.
  • Make it of even thickness from all around.
  • Meanwhile, heat a tawa on medium-high heat.
  • Once the tawa is hot, transfer the paratha on the hot tawa and cook until brown spots appear on the base of the paratha.
  • Flip the paratha and apply oil and cook for 30-35 seconds.
  • Flip again and apply oil on the other side as well. 
  • Press the paratha using a ladle to puff up and roast until it is browned from both sides. 
  • Take out the Methi Paratha and it is ready to serve.
  • Serve Methi Paratha hot with Pickle, Sesame Chutney, Dal-Tadka, and Curd. Enjoy!!!

Tips to Make Methi Parathas:

  • You can add in a little yogurt while making the dough, it will make the Methi Paratha soft.
  • Roll the parathas thin. 
  • Methi or Fenugreek Leaves tend to lose water, so make sure you use less water to make the dough.

Dietary Comment:

  • The calorie count is based on a 2000 calorie.
  • Per serving contains 96 calories, along with 17.28 g carbohydrates, 3.3 g dietary fiber,2.2 g fats, and 3 g protein.
  • Portion size can always be increased or decreased depending on your health goals and activity level.

Good Time To Eat:

       It is good to eat Methi Paratha for breakfast, lunch, or dinner.

  • If you make this recipe, share your food picture with hashtag #aaichisavali on Instagram and Facebook so that everyone can enjoy it too! 
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Eat Healthy, Stay Healthy!!!

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