How to make Methi aur Mooli ka Parantha -

Perfectly nutritious paranthe made with fenugreek leaves, radish and wheat flour. Delicious paranthas made using raddish and fenugreek leaves. Both of these vegetables have high medicinal value and have a well established place in Indian cuisine.These two flavors blend very well in Paranthas.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fenugeek Leaves, White Radish (सफेद मूली)

Cuisine : Indian

Course : Breads

Methi aur Mooli ka Parantha

Methi aur Mooli ka Parantha Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Methi aur Mooli ka Parantha Recipe

  • Fenugeek Leaves finely chopped 3/4 cup

  • White Radish peeled and grated 1/2 cup

  • Radish leaves (mooli ke pattte) finely chopped 1/2 cup

  • Wheat flour (atta) 2 cups + for dusting

  • Carom seeds (ajwain) 1 teaspoon

  • Dried mango powder (amchur) 1 1/2 teaspoons

  • Kashmiri red chilli powder 1 teaspoon

  • Green chillies finely chopped 2

  • Salt to taste

  • Oil as required


Step 1

Mix together carom seeds, grated radish, radish leaves, fenugreek leaves, dried mango powder, Kashmiri red chilli powder, wheat flour, green chillies and salt in a bowl. Add sufficient water and knead into dough. Apply a little oil on the dough, cover and set aside.

Step 2

Divide the dough into equal portions and shape them into round balls.

Step 3

Roll out each ball into a roti. Fold it from all 4 sides to make a square. Apply a little oil on it and fold in the centre to make a rectangle. Dust with dry flour and roll further to a square parantha.

Step 4

Heat a non-stick tawa, place a parantha on it and cook, turning sides, till both sides are equally done.

Step 5

Transfer onto a serving dish and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.