How to Cook Methi (5 Steps)

Another name for Methi is fenugreek. It is a leaf that can be used fresh or dried, eaten in salads or sandwiches or cooked into recipes. You can also purchase it as a powder or seeds. You will find methi used mostly in Indian cuisine, and it is a bitter leaf that resembles spinach, but makes for great flavor when used in soups, breads and vegetables. Methi is good for you and you will reap its benefits in whatever recipe you cook it in. Of course, using fresh Methi leaves is always best.

Things You'll Need

  • 2 cups whole wheat flour
  • 1 cup Methi leaves, washed and dried
  • 4 tbsp. oil
  • 1 tsp. cumin seeds
  • 1/2 tsp. turmeric
  • 1/2 tsp. chili powder
  • Pinch of salt
  • Water as needed
  • Mixing bowl
  • Basting brush
  • Rolling pin
  • Spatula

Making Methi Paratha (Spicy Indian Flatbread)

  1. In a mixing bowl, place 1 tbsp. of the cooking oil and all the rest of the ingredients. Add water a little at a time and mix. When the mixture starts to form into a soft dough, stop adding the water and knead with your hands until it is mixed together well. Let the dough sit for a half hour.

  2. Break off pieces of the dough and form into small balls, about the size of a medium egg. Make sure the balls are smooth and not falling apart.

  3. Place some flour on your counter and roll out the balls into circles that look like thin pancakes. Place 1 tbsp. of oil in a frying pan and heat the pan on the stove.

  4. Fry the paratha in the oil until you see small bubbles coming up, then flip it over. Baste on some cooking oil and flip it over again in less than a minute. When both sides are crispy and lightly browned the paratha is done.

  5. Serve with chilled yogurt or Aloo Methi, a spicy potato and fenugreek leaf dish.

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