Methi Proantah (Fresh Fenugreek Bread)

  • on February 1, 2021
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Methi proantah


  • 8 tablespoon Wheat Flour
  • 1 Bunch Fresh Methi leaves or Kasuri methi (finely chopped)
  • 1 teaspoon Coriander leaves
  • Salt (to taste)
  • 1/2 teaspoon Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 Onion (chopped finely)
  • Ginger and Garlic (chopped finely (optional))
  • 2 Green chillies (chopped)
  • 1/2 teaspoon Carom seeds (ajwain)
  • Oil or Butter
  • Water (to make dough)


  1. Firstly, take a mixing bowl, into it, add wheat flour into it.
  2. Add methi leaves into it,  and mix them
  3. Add salt, red chilli powder, onion, ginger, garlic and  carom seeds (ajwain). Add green chillies into it and some butter.
  4. Mix everything well.
  5. Gradually add water and knead into a smooth dough.
  6. Rest aside for 15-20 minutes. Divide the dough into small/medium size portions.
  7. Take a small/medium portion of the dough. Take a rolling board and dust some flour on it.
  8. Roll the dough like a circular chapathi,than making it into a square proantah.
  9. Heat the tawa and place the prontah on it.
  10. Cook the down side of the methi proantah on medium flame for few seconds.
  11. Flip the proantah and oil/ghee all over the roti. Flip it again and apply oil on the other side.
  12. Flip and press the roti well on all sides with a paper tissue. Serve it hot with any vegetable gravy or curry. Best eaten with yogurt and achar. Piping hot Masala tea to end with the proantah.


Article Categories:
Bread/Rice/Noodles · Methi Prantha

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