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Cheese, Spinach and Fenugreek Leaves(Methi) Parathas

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“This is a wonderful filling paratha(bread) to enjoy with tomato-cucumber-onion raita(yoghurt) or plain low-fat yoghurt and a healthy soup and salad bowl on the side. Very nutritious and tasty. I found this recipe in the Thursday magazine where it was posted by Nitya Kalyani. Enjoy!”
1hr 10mins
8 parathas

Ingredients Nutrition


  1. In a pot, boil together the spinach, mint and fenugreek leaves alongwith salt to taste.
  2. Allow it to cool completely once boiled.
  3. Then grind it with cumin, ginger, green chillies and garlic to obtain a smooth paste.
  4. In a clean bowl, mix together this ground paste, cheese, wheat flour and water and oil as is required to make a dough just as you make the chappati dough.
  5. Keep the dough aside for 20 minutes.
  6. Then divide it into 8 equal portions.
  7. Roll out each portion till it is 6 inches in diameter.
  8. Roast each paratha on a hot flat bottom griddle(tava) till it is golden brown on either side. Use ghee sparingly to let it cook and get that awesome paratha with ghee flavour.
  9. Serve hot, right off the griddle, alongwith raita for a delectable delightful treat.
  10. Don't forget to thank the Kitchen Goddess who cooks for you while you sit back seeing television or surfing the net.
  11. Enjoy!

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