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Methi Parantha Masala

Methi Parantha Masala

Mix Roopaks Parantha masala in potatoes, paneer or dough to make delicious Paranthas.

Regular price Rs. 160.00
Regular price Sale price Rs. 160.00
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Methi Parantha Masala Recipe:

Here's a simple recipe for Roopak's Methi Parantha Masala:


  • 2 Cups fresh fenugreek leaves (methi), washed and chopped
  • 2 Cups whole wheat flour (atta)
  • 1/2 Teaspoon carom seeds (ajwain)
  • 1/2 Teaspoon cumin seeds (jeera)
  • 1/2 Teaspoon red chili powder
  • 1/4 Teaspoon turmeric powder
  • 1/2 Teaspoon garam masala
  • Salt to taste
  • 2 Tablespoons oil or ghee
  • Water, as needed for kneading


  • In a large mixing bowl, combine the whole wheat flour, chopped fenugreek leaves, carom seeds, cumin seeds, red chili powder, turmeric powder, garam masala, and salt. Mix well.
  • Add oil or ghee to the mixture and rub it into the flour mixture until it resembles coarse crumbs.
  • Slowly add water, little by little, and knead the mixture into a smooth dough. The dough should be soft and pliable. Cover the dough and let it rest for about 15-20 minutes.
  • After resting, divide the dough into equal-sized portions and roll them into balls.
  • Take one portion of the dough and flatten it with your hands. Dust it lightly with flour and roll it out into a round disc, about 6-7 inches in diameter.
  • Heat a tawa or skillet over medium heat. Place the rolled-out parantha on the tawa and cook for a minute or two until small bubbles start to appear on the surface.
  • Flip the parantha and cook the other side for another minute. Brush some oil or ghee on the surface and around the edges.
  • Flip again and cook until both sides are golden brown and crisp, pressing gently with a spatula to ensure even cooking.
  • Repeat the process with the remaining dough portions to make more paranthas.
  • Serve hot with your favorite side dish, such as yogurt, pickle, or chutney.

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